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Various - Montreal Smoked Meat mp3 album

Various - Montreal Smoked Meat mp3 album Performer: Various
Title: Montreal Smoked Meat
Style: Techno, Tech House, Minimal
Date of release: 2002
Country: Germany
Size MP3: 1815 mb
Size FLAC: 1790 mb
Rating: 4.1

Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Canada (French: smoked-meat; sometimes viande fumée), 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 flavours over a week, and is then hot smoked to cook through, and finally steamed to completion.

Montreal Smoked Meat. Therefore, the icy and largely French-speaking city seemed the logical place to base the world's most powerful techno label's North American office.

Homemade Montreal Style Smoked Meat. All rubbed up and ready for the smoke! The rub was basically my own version on Montreal steak spice but without the salt. Smoked over white oak charcoal and chunks of hickory wood. 250f for about 6 hours until the internal temp was 190f. After cooling off, I vacuum packed the brisket and put it in the fridge for 7 days. This allows the smoke flavour to develop and permeate deeper into the meat. You don't have to vacuum pack, but this way it doesn't make everything else in the fridge smell like smoke.

But what makes Montreal-style smoked meat so special? Pastrami was first popularized in New York City’s Jewish delis in the early 1900s, and this type of kosher-style deli meat eventually made its way to the Great White North with waves of immigration. However, smoked meat in Montreal eventually developed its own flavour, and according to Harris, it all boils down to how the meat is cooked. Traditionally, the dry curing process commenced with salt and spices being rubbed on the surfaces of briskets, says Harris

It's Montreal smoked meat. And though some claim the local fast food delicacy is basically an overrated, under-spiced pastrami wannabe, others salivate faster than Pavlov's dogs at the very mention of a smokey, sweet-meets-salty sandwich stacked with a dozen plus slices prepared in that distinctively Montreal way put on the map by the city's Jewish community. What's so special about it? Some say smoked meat is sweeter than pastrami, less spicy and more smokey. Others say the opposite, but for your humble expert, the major difference is in the cut. And texture. But where does one go for an authentic Montreal smoked meat experience? I propose to you four juicy sure bets.

Schwartz's, Montreal Picture: smoked meat - Check out TripAdvisor members' 50,106 candid photos and videos of Schwartz's. If you think a small plate is too much meat for you, you can choose a simple sandwich instead.

Tracklist Hide Credits

1 Akufen Severed Finger Samba
Music By – Marc Leclair
2 Steve Beaupré* Multipass
Music By – Steve Beaupré*
3 Orazio Fantini Make Up
Music By – Orazio Fantini
4 Crackhaus 40oz Funk
Music By – Scott Monteith, Steve Beaupré*
5 Jetone Bassbind Sunblind
Music By – Tim Hecker
6 Mitchell Akiyama Operations From Incision
Music By – Mitchell Akiyama
7 Jeff Milligan Resolution
Music By – Jeff Milligan
8 Suna Eleven
Music By – Stéphane Claude
9 Deadbeat Pocket Dwellers
Music By – Scott Monteith
10 Mike Shannon Miser
Music By – Mike Shannon
11 Mateo Murphy Point One
Music By – Mateo Murphy
12 Éloi Brunelle Bridge
Music By – Eloi Brunelle*

Companies, etc.

  • Pressed By – MPO


  • Compiled By, Arranged By – Alain Mongeau, Eric Mattson
  • Photography By, Design – Stéphanie Cliche, Sébastien Cliche
  • Translated By – Andrea Lee , Pascale Gontaud

Barcode and Other Identifiers

  • Barcode (Text): 7 18755 99562 4
  • Barcode (String): 718755995624
  • Label Code: LC 06001
  • Matrix / Runout: [MPO logo] FIM1056 @@@ 01
  • Mould SID Code: IFPI 1229
  • Matrix / Runout: 20011203 1909 @@@ 4

Other versions

Category Artist Title (Format) Label Category Country Year
FIM 219 Various Montreal Smoked Meat ‎(2xLP, Comp) Force Inc. Music Works FIM 219 Germany 2002