Maybe it was preordained. The quintessential delicatessen specialty of Montreal--smoked meat--had to meet up with poutine at some point. Perhaps the only thing that kept it from happening sooner is the kosher prohibition against serving meat and dairy (i.e., cheese curds) in the same dish. The exact origins of Montreal smoked meat are murky, but it was clearly introduced by Eastern European Jewish immigrant butchers around the end of the 19th century. In its modern incarnation, smoked meat is made from beef brisket dry-cured with salt and spices, hot smoked, and finally steamed before serving. It resembles New York pastrami, but is usually cured with far less sugar and far more spices—especially cracked pepper, coriander, mustard seed, and garlic. The flavor is so addictive that...Read More