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Smoked meat is
a Jewish method of preparing cured meats
which originated among the Jews of Central
Europe; and is often associated with
Montreal, Quebec, Canada. It can be served
on a plate or as a smoked meat sandwich.
Smoked meat is similar to New York-style
pastrami and corned beef.
Smoked meat
originated among Ashkenazi Jewish
communities in Europe, and is often
associated with other foods popularized by
Jewish communities, such as bagels. In North
America, outside of Montreal, "smoked meat"
(in general, not Montreal-style) is referred
to as pastrami which is derived from the
Yiddish: פא סטראמע (pronounced pastrómeh).
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. |
