Although the preparation method may be similar to New York pastrami, Montreal smoked meat is cured in seasoning with more cracked peppercorns and savoury flavourings, such as coriander, garlic, and mustard seeds, and significantly less sugar. The origins of Montreal smoked meat are uncertain and likely unresolvable. Many have laid meat consomme to the creation or introduction of smoked meat into Montreal. Restaurant in 1910, as the introducer of Montreal smoked meat.
According to the Kravitz family, he used a brisket-curing method he recalled being practised by Lithuanian farmers. His first smoked meat sandwiches were made and sold from his wife’s fruit and candy store. According to Eiran Harris, a Montreal historian, Herman Rees Roth from New York may have created the first smoked meat sandwich in 1908, selling them from his deli, the British American Delicatessen Store. In yet another possibility, a butcher by the name of Aaron Sanft who arrived from Iași, Romania, in 1884 founded Montreal’s first kosher butcher and likely made smoked meat in the Romanian style similar to pastrama. An atypical smoked meat sandwich topped with Swiss cheese, served with coleslaw, French fries and one quarter of a pickle. Generally, the authentic version of the sandwich would not include cheese given kosher dietary restrictions on mixing meat with dairy. Warm Montreal smoked meat is always sliced by hand to maintain its form, since doing so with a meat slicer would cause the tender meat to disintegrate.
Whole briskets are kept steaming and sliced up on demand when ordered in the restaurant to maintain its temperature. Even when hand-cut, Montreal smoked meat produces a considerable amount of broken bits when sliced. These pieces are gathered together and commonly served with French fries, cheese curds, and gravy as smoked meat poutine or served over spaghetti with Bolognese sauce or even pizza. Lean: the lean and less flavourful end. Medium and medium fat: the most popular cuts from the middle of the brisket. Occasionally, a sliced mix of lean and fat meats. Old-fashioned: a cut between medium and fatty and often cut a bit thicker.