My friend, your breathing sounds labored. No offense but you need to start doing cardio. It will improve your life. Promise

Mine turned out great but too salty. How long do you soak it in the rinse for after curing?

What flavor smoke chips?

It’s quite a process, but really rewarding. I recommend anyone try making corned beef before making this.

Pov what Im watching before bed

Recipe?

I prefer it soft like at dunns

why do all montreal smoked meat videos have dudes you can hear snorting in air ? are you all that overwieght eating this lol yes its damn good maybe just stick with the lean cuts lol

jesus talk about heavy breathing lol loose some weight bro you cant breath can hear you snorting in air

Gorgeous 👏👏👏

Thank you.

Great video! I just got a slicer for Christmas. I’m going to follow your instructions and enjoy sandwiches next week. Cheers from Alberta.

Every Deli in Montreal (And I'm from Montreal !) will always keep the fat for curing, smoking and steaming. They will take it off when cutting your meat when serving. Allows them to serve different of fat level when with the customers. They brine a little longer, steam a little longer, but the meat you get is amazing. If you look at videos, you'll be able to see by yourself how much fat is kept and trimmed on the briskets. That said, great videos !

Promo-SM

Nothing like a smoked meat sandwich in Montreal! I like Schwartz & Dunns

Great video! Hello from Mississauga. Keep up the great work, I loved your Montreal smoked meat recipe, I have mine curing as I write this comment. I'd love if you could do a holiday recipe like a smoked turkey or ham. Thanks!

Looks so good!! 🤤

Wrap the seasoned brisket lengthwise in parchment paper, slide it into the vacuum bag, stand the bag with brisket upright, then slide the parchment paper out. Or you can use unbleached parchment paper and leave the paper in. Easy peezy.

Where you from in Canada ? Greeting from Alberta btw

When you say heavy cream. Are you talking about Sealtest 35% cream. I would to find 40% cream in Canada.

Bounced on my boys beef shank to this for hours.

How long will that keep in the fridge before carving it and before steaming it?

I'd like to know how much noodles and how much cream cheese you added

Hi, I hope it’s not too late to ask questions 😬 will the quality of the smoker matter? (Is it necessary to go high end straight away? Or is the difference minimal?) Thanks!

Looks Delicious, but not as delicious as that tasty breath straight into the microphone. I could listen to your high lung capacity all day especially as I'm falling asleep dreaming of that thors hammer beef shank. My guy, if only you could put that microphone directly into your windpipe so I could listen to the soothing sounds of your respiration, like the soft sound of waves of barbeque sauce lapping at the beach of thick beef steak beaches.

ok thats cool, nicely done, thank you

i cant unhear the fact, that the man cannot breath...

Make a casserole next

Real Montreal smoked meat is cured in a brine for a week then it is removed from the brine then rinsed followed by a dry rub of salt, pepper, pickling spices, and juniper berries. Should be medium not lean, eaten on real rye bread or Kemil with yellow mustard, along with a side of real old fashioned coleslaw ( slightly fermented cabbage with carrots, onions, oil and vinegar ), a real naturally fermented dill pickle, fries, and a Cott’s cherry coke, that’s how one eats a real Montreal smoked meat. The best smoked meat I ever tasted was from Quebec Smoked Meat …. their smoked meat was cured and smoked to perfection with the exact amount of spices not salty or peppery but just the right amount to wake-up your taste buds it was so tender that it literally melted in your mouth, once you started eating their smoked meat you didn’t want to stop eating, you just wanted more. I wonder if anyone has their recipe? There is a recipe out there somewhere, I remember seeing a recipe in the Mile End cook book, must look it up and try it along with their recipe for fermented dill pickles. Happy eating

Screw it, I'm with Timothy, make a casserole next

3rd

You gotta clean that thang boss

Make a casserole next

My wife would kill me using that much foil😂

$46 cad .... well that was nice times.. great recipe. Thanks

Excellent videos! I've watched both and will be trying this soon! Thanks for sharing✌️

I think his mic is inside his lungs.😂😂😂

Are the quantity of spices for the mix are for the full size or is it per kg ?

1:38 Can you send the exact recipe ingredients. Looks like some good bacon there my friend

Make a casserole next

Dude- work in some cardio.

I love your channel for the amazing things you do with food but i hate it because i cant eat any of it.

You need to be warned about ifunny. A lot of people are unnecessarily mean and vile for little to no reason and it’s filled with every “ism” imaginable. But it is another source of views for sure, that’s how I found you so good luck

Great video can we call this one the Ifunny special since it's yellow

I am from the funny, thank you for sandwich I thank you by subscribing

Nice!

Several errors were made in making this fake mtl smoked meat. They hang their meat for several days to create a strong pellicule. They use dill seed not raw dill. There is a couple videos of EXACTLY how they make it.

What was the 2nd rub you put on

So satisfying to watch. Now I am hungry.

Your sons on I funny