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project all done...smoked meat devoured

theribdoctor

theribdoctor

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Montreal smoke meat...

sort of a cross between corned beef and pastrami.

it's a 10 day dry curing time.

3-5 hour smoking time

and then a steam bath

gonna be a brisket...

and hope it looks and tastes something like...



this is not a cheap experiment...and hope it brings back memories of my childhood.

hoping to pair it off with some poutine.



thats fresh cut fries, with cheap brown gravy and some cheese curds.
 
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theribdoctor

theribdoctor

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Instacure and spices should be here in the next few days. My sister found a restaurant that serves poutine and smoked meat. She has orders to report back to me. Also, has orders for delivery.
 
theribdoctor

theribdoctor

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3lbs of peppercorn and 2lbs of coriander was just left on my doorstep by UPS. Thats a lot of spices...I gotta time this project so I can finish for a saturday...
 
theribdoctor

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Ok so I couldn't wait until tomorrow...

I used this recipe:

1lb peppercorn, ground
1.5lb coarse salt
1/4lb sugar
1/4lb coriander seed, ground
3TBL clove, ground
3TBL bay leaf powder
4TBL instacure (pink salt)

and used about a quarter of it to rub the nearly 6lb brisket.

grinding 1lb of peppercorns is NOT easy...especially in a blender.

next time, I'll try the food processor.

Here is the Brisket cleaned and dried...a good amount of fat....good for this process.



after grinding, I decided to save the spice mix in a gallon bag(only receptacle I had that fit it.)


and here it is before I put it in a 2.5 gallon bag, and into a container into the bottom of the fridge...




now, I'm supposed to flip for 9 days, then do a good rinse...then put 2 parts peppercorn, 1 part coriander(this is called old fashion, or Spek)

and place in the fridge for 24 hours...and last smoke, and then steam it...

oy...
 
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