What else can I make with these ingredients?
This recipe may contain allergens
Kuzu Tandır
Hard 4 hr 17 min~560 kcal 9/10
🥪
Montreal Smoked Meat
A Canadian deli classic of spice-cured beef brisket, hot-smoked, steamed tender, and served on rye bread with mustard.
Hard⏱️ 53 hr 25 min📖 1 min readServes 8~620 kcal🇨🇦 Canadian🌍 Full translation
40 min prep 240 min cook 2925 min rest
- #High Protein
- #For Guests
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 2 d 5 h- Prep40 min
- Resting/Marinating2 d
- Cooking4 h
Ingredients
8 servings
Quick:
For the meat
- 1.5 kg Beef brisket
For the cure
- 3 yemek kaşığı(~45 ml) Rock salt
- 2 yemek kaşığı(~30 ml) Black peppercorns
- 1.5 yemek kaşığı(~23 ml) Coriander seeds
- 1 yemek kaşığı(~15 ml) Mustard seeds
- 1 tatlı kaşığı(~10 ml) Garlic powder
- 1 yemek kaşığı(~15 ml) Brown sugar
For cooking
- 2 su bardağı(~400 ml) Wood chips for smoking
For serving
- 16 dilim Rye bread
- 0.5 su bardağı(~100 ml) Yellow mustard
- 1 su bardağı(~200 ml) Sauerkraut
What else can I make with these ingredients?
Instructions
- 1
Coarsely crush the black pepper, coriander, and mustard seeds in a mortar.
- 2
Mix the rock salt, crushed spices, garlic powder, and brown sugar.
- 3
Coat the beef brisket with the spice mixture and cure it in the refrigerator for 48 hours.
- 4
Remove the meat from the cure, wipe off excess spice, and rest it at room temperature for 30 minutes.
30 min30:00 - 5
Prepare the smoker setup and smoke the meat at 110°C for 3 hours.
3 hr180:00 - 6
Soften the smoked meat in a steamer for 60 minutes.
1 hr60:00 - 7
Rest the meat for 15 minutes, then slice it thinly against the grain.
15 min15:00 - 8
Spread yellow mustard on rye bread and make sandwiches with the meat and sauerkraut.
💡 Tip: If the cure is shorter than 48 hours, the spices will not penetrate the meat; because the timer is limited to 24 hours, plan a manual second check for the next day.
🍽️ Serving suggestion: Slice the meat thinly and serve it as a hot sandwich with rye bread, yellow mustard, and optional sauerkraut.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
- Iron
Nutrition (per serving)
~620
kcal calories
42
g protein
52
g carbs
28
g fat
Protein 27%Carbs 33%Fat 40%
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
This recipe may contain allergens
- Gluten
- Mustard
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Montreal Smoked Meat make?
This recipe serves 8.How long does Montreal Smoked Meat take?
Prep 40 minutes, cooking 240 minutes, including 2925 minutes of passive resting; 3205 minutes in total.Is Montreal Smoked Meat difficult?
This recipe is rated hard.How many calories does Montreal Smoked Meat have?
Approximately 620 kcal per serving. Protein: 42g, carbs: 52g, fat: 28g.Which allergens does Montreal Smoked Meat contain?
This recipe contains Gluten, Mustard. Check it against your dietary needs.Which cuisine does Montreal Smoked Meat belong to?
This recipe belongs to Canadian cuisine.How many ingredients does Montreal Smoked Meat need?
This recipe needs 11 ingredients.
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