Montreal Smoked Meat
Montreal — Mother recipe · en it
A Montreal classic, smoked meat is crispy on the outside and juicy on the inside, best enjoyed with a toasted roll.
📷 Mixwell — CC BY-SA 3.0 (Wikimedia Commons)
⏱️ 10 min prep + 120 min cottura · 4 porzioni · media
Ingredients
- 2 kg of pork
- 600 ml of water
- 300 ml of lemon juice
- 100 g of salt
- 50 g of black pepper
- 30 g of chili
- 20 g of meat spices
- 10 g of table salt
- 50 g of fish salt
- 20 g of bread salt
- 10 g of vegetable salt
- 5 bay leaves
Method
- Cut the pork into pieces of about 500 g each.
- In a pot, mix the water, lemon juice, salt, black pepper, chili, meat spices, table salt, fish salt, bread salt, vegetable salt, and bay leaves.
- Place the meat in the solution and let it marinate for 24 hours.
- Preheat the oven to 150°C (300°F).
- Cook the meat for 2-3 hours, checking the temperature and adding water if needed.
- Once cooked, let the meat cool before slicing it.
- Serving suggestion: serve the smoked meat with a toasted roll.
The story
Montreal smoked meat originated in the 1920s when tailors and textile industry workers, in search of an affordable and satisfying meal, began to cook it at home.
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