What is the difference between pastrami and montreal smoked meat

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Same quality as New York. Guaranteed not to spoil. This includes fatty parts of the muscle, whereas pastrami uses the navel cut which is naturally leaner. Traditionally, the meat was dry-cured, rubbed with salt and spices, and then piled into barrels where it would marinate in its own juice for up to a month.

And what do resourceful Montrealers do when that happens? They put it on their pizza, their poutine, and their superior bagels.

Skip to main content Eat. Montreal smoked meat is also dry-cured, but then soaked like corned beef to desalinate it before seasoning and smoking. Montreal smoked meat smokes a bit longer than pastrami, capturing more of the flavouring.

The spices: Professional pastrami and smoked meat dealers will not reveal their recipes, but most of the added flavour comes from black pepper and burnt sugar. Serving and slicing: Purists of both the pastrami and smoked meat schools insist that the meat must be steamed before slicing, and that it always be served warm and soft. The slicing should be done by hand, not by machine. Where to get it: The best smoked meat on rye come with fries and pickles at Schwartz's Hebrew Delicatessen in Montreal.