When it comes to experiencing a taste of Canadian history, few things compare to biting into a Montreal-style smoked meat sandwich. This succulent delight, also known as viande fumée, combines the flavors of corned beef and pastrami, served on rye bread and topped with zesty mustard. Developed by Jewish delis in Montreal, influenced by New York City's pastrami, this iconic sandwich has been a favorite since the early 1900s.
Unraveling the History
The origins of Montreal smoked meat are a subject of much debate among food historians. Some credit Benjamin Kravitz, the founder of Bens De Luxe Delicatessen and Restaurant, for introducing smoked meat to Montreal. In 1908, Kravitz and his wife, Fanny Schwartz, started serving smoked-meat sandwiches from their fruit and candy shop, using an old family recipe. Bens Deli became a popular spot, serving thousands of customers a day, including famous names like Leonard Cohen and Pierre Elliott Trudeau.
Others attribute the popularity of Montreal-style smoked meat to Reuben Schwartz, the founder of Schwartz's Hebrew Delicatessen. Established in 1928, Schwartz's has been serving preservative-free brisket braised in herbs and spices, making it a city landmark.
Eiran Harris, the Archivist Emeritus of the Jewish Public Library in Montreal, believes the origins of Montreal smoked meat are more complex. According to Harris, the dish can be traced back to Aaron Sanft, who arrived in Montreal from Romania in 188Sanft became Montreal's first kosher butcher and advertised smoked meat in a Jewish newspaper in 189By the turn of the 20th century, multiple delis were selling smoked meat, with competition for the kosherest smoked meat in town.
While the exact origins may be uncertain, it is widely agreed that Montreal smoked meat has Romanian and Jewish roots. Historians believe that the recipe originated in Turkey and was brought to Romania by invading Turkish armies. Romanian Jewish butchers then improved the curing process, resulting in the tender and flavorful delicacy known as Montreal-style smoked meat.
The Unique Flavors of Montreal-Style Smoked Meat
What sets Montreal-style smoked meat apart from its New York City counterpart is the cooking process. Traditionally, the dry curing process involved rubbing salt and spices on briskets, which were then marinated in their own juices for 12 to 20 days. The cured briskets were then hung up in a smokehouse and cooked for several hours, resulting in the unique quality and flavor of Montreal-style smoked meat.
On the other hand, American-style cooking traditions often prioritize speed. In some cases, the wet cure method involved soaking briskets in a brine-filled barrel for only four days. Another technique, known as heated smoked meat, involved steaming cooked briskets for just three hours before serving.
Initially, New York City's cuts were considered superior, but the succulent offerings at Schwartz's Deli in the 1930s helped popularize Montreal-style smoked meat. This led to the opening of numerous delis across Montreal in the 1950s and beyond.
Indulging in Joe Smoked Meat
Today, Montreal is home to a multitude of delis where you can enjoy a delicious smoked meat sandwich. Schwartz's remains a legendary hotspot, but you can also visit Lester's Deli, a family-run institution, or Reuben's Deli and Steakhouse for their famous Super Sandwich. Don't forget to stop by Wilensky's, a beloved hole-in-the-wall hangout since 1932, where you can try the renowned wilensky special – a grilled beef salami and beef bologna sandwich with mandatory mustard.
If you're overwhelmed by the options, consider taking a food tour with Fitz and Fowell Co. This half-day tour will introduce you to the history of Montreal-style smoked meat sandwiches and allow you to sample the best offerings. Alternatively, you can purchase Montreal smoked meat from a local deli and create your own sandwich at home using a recipe from Christine Cushing. For a unique twist, try making a tangy Montreal Smoked Meat Pizza or Smoked Meat Poutine.
Frequently Asked Questions
- What is Montreal-style smoked meat?
- Who invented Montreal-style smoked meat?
- What makes Montreal-style smoked meat unique?
- Where can I try Montreal-style smoked meat in Montreal?
- Can I make Montreal-style smoked meat at home?
Montreal-style smoked meat is a type of deli meat that combines the flavors of corned beef and pastrami. It is typically served on rye bread with mustard.
The exact origins of Montreal-style smoked meat are uncertain, but it is believed to have been introduced by Jewish delis in Montreal in the early 1900s.
The unique flavors of Montreal-style smoked meat come from the dry curing process and the specific cooking techniques used. The meat is typically cured with salt and spices, then hung in a smokehouse and cooked for several hours.
There are several delis in Montreal where you can try Montreal-style smoked meat, including Schwartz's, Lester's Deli, Reuben's Deli and Steakhouse, and Wilensky's.
Yes, you can make Montreal-style smoked meat at home using a recipe from Christine Cushing or by following online tutorials. However, the traditional curing and cooking process can be time-consuming and require specialized equipment.
In Conclusion
Joe Smoked Meat, also known as Montreal-style smoked meat, is a beloved delicacy with a rich history. Its Romanian and Jewish origins, combined with the unique cooking techniques, have made it a staple in Montreal's culinary scene. Whether you visit a renowned deli or try your hand at making it at home, indulging in a Joe Smoked Meat sandwich is a must for any food lover.
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