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Ideal uses Classic brisket sandwich
Instructions :
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Patience is well rewarded
the juicier and more tender the smoked meat becomes
Smoked meat (viande Fumée) Ideal uses Classic brisket sandwichMontreal Smoked Meat Vacuum packed sliced 170g Traditional Montreal smoked meat prepared according to the traditional method: 3 full days of homemade liquid brine (salt, whole spices, pink nitrite) mustard and spice crust (paprika, coriander, crushed pepper, garlic) Slow and intense smoking Steam finishing, as tradition dictates Result: a pinkish slice, a melting texture, a clean and balanced flavor of mild smoke, and a silky fat that melts in the
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