Smoked meat

Smoked meat

Smoked meats
Type	Meat or fish, or sandwich
Main ingredients	Meat: red meat or fish Sandwich: bread, smoked meat, other toppings and condiments

Smoked meat is a method of preparing red meat (and fish) which originates in prehistory. Its purpose is to preserve these protein-rich foods, which would otherwise spoil quickly, for long periods. There are two mechanisms for this preservation: dehydration and the antibacterial properties of phenols and other chemicals in the absorbed smoke. In modern days, the enhanced flavor of smoked foods makes them a delicacy in many cultures.

Smoking of meat and fish has been practiced for ages. Indigenous cultures around the world may have used smoke during the drying of fish to drive away the flies. They soon found that the absorbed smoke acted as a preservative. Perhaps the most famous "smokers of meat" were the Caribbean natives who smoked it on a rack over a smoky fire, a setup they called "barbacoa" (one possible etymological origin of barbecue).

Along with bagels, smoked meat has been popular in Montreal since the nineteenth century, and has taken such strong root in that city that many Montrealers, and even many non-Montrealers, identify it as emblematic of the city's cuisine. Current and former residents and tourists make a point of visiting Montreal's best-known smoked meat establishments such as Schwartz's, Main Deli Steak House, Lester's Deli, Roi du Smoked Meat (Smoked Meat King), Abie's, Snowdon Deli, Smoked Meat Pete's, even taking whole briskets away as take-out.

Warm Montreal smoked meat is always sliced by hand in order 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.

Famous among early smokers of meat are the Ashkenazi Jewish communities in Europe, and is often associated with other foods popularized by Jewish communities, such as bagels. In the United States it is referred to as pastrami, which is derived from the Yiddish: פא סטראמע‎ (pronounced pastrómeh). However, lovers of pastrami vociferously argue that the consistency, flavoring, seasoning and color of pastrami differs significantly from that of smoked meat. Pastrami comes in two flavors-"old fashioned" which is a process where the meat is naturally aged or cured and "regular" a process whereby additives are used to age the meat. Both the dish and the word were brought to North America with the wave of Jewish immigration from Bessarabia and Romania in the second half of the 19th century; it is similar to roast brisket, a signature dish of the local Jewish cuisine of these regions. Smoked meat, also known as salt beef in London, is cured, spiced, and flavoured in ways similar to corned beef. Difference in meat cut and spicing mean that smoked meat's taste is different from either of these, and even varies among recipes.

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Wikipedia