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Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Montreal (French: ''smoked meat''; sometimes ''viande fumée''〔http://gdt.oqlf.gouv.qc.ca/ficheOqlf.aspx?Id_Fiche=8369658〕), is a type of kosher-style deli meat product made by salting and curing beef brisket with spices. The brisket is allowed to absorb the flavors over a week, and is then hot smoked to cook through, and finally steamed to completion. Although the preparation methods may be similar, Montreal smoked meat is cured in seasoning with more cracked peppercorns and savory flavorings, such as coriander, garlic, and mustard seeds, and significantly less sugar〔(【引用サイトリンク】title=10 Reasons Why Montreal Smoked Meat Is Better Than New York Pastrami )〕 than New York pastrami. Montreal smoked meat is made with variable-fat brisket, whereas pastrami is more commonly made with the fat-marbled navel/plate cut.〔 Montreal smoked meat is typically served in the form of a light-rye bread sandwich slathered with yellow mustard. While some Montreal smoked meat is brine-cured like corned beef, with spices applied later, many smoked meat establishments prefer dry-curing directly with salt and spices. ==History== The origins of Montreal smoked meat is uncertain and likely unresolvable. However, many have laid claims to the creation or introduction of smoked meat into Montreal. Regardless, all of these stories indicate the creators are of the Jewish Diaspora from Romania or Eastern Europe: *Some point to Benjamin Kravitz, who founded Bens De Luxe Delicatessen & Restaurant in 1910, as the introducer of Montreal smoked meat. According to the Kravitz family, he used a brisket-curing method he recalled being practiced 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 another claim by Bill Brownstein, the smoked meat was brought over in 1902 by Itzak Rudman, who was an accomplished salami and smoked meat maker selling his wares on de Bullion Street (formerly Cadieux Street). *In yet another possibility, a butcher by the name of Aaron Sanft who arrived from Iași, Romania in 1884 founded Montreal's first kosher butchershop and likely made smoked meat in the Romanian style similar to pastırma. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Montreal-style smoked meat」の詳細全文を読む スポンサード リンク
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