Hi one and all!

Welcome to Food for Thought #2!

I figured for this blog I should talk about what’s on the minds of millions of people around the world….How does Abie make his Smoked Meat?

It’s obvious that I can’t share the “secret” recipe;  Otherwise I would have to  kill you all! LOL! But I would like to look at my process and do some comparisons with other so-called ”Montreal Smoked Meat”

As you all know, I make my Smoked Meat “old-fashioned”.  What that really means is no chemicals are used in the preparation, and our meat is not “injected”.  Injection is a mechanical process that runs briskets through a device that has hundreds of tiny needles that inject a solution of water, salt and nitrites into the meat.  This produces two results.  First, it artificially pumps up the briskets to a 30% higher weight, which makes a higher yield and produces a rubbery product.  Secondly the nitrites artificially colour and preserve the meat. 

We have all heard of the impact of nitrites in our food products.  A large percentage of people have adverse reactions to nitrites, and in higher quantities, can be poisonous!

So getting back to my process, I hand rub every piece of brisket with a combination of spices and salt, period!  Only time yields a perfect piece of Smoked Meat.   The process is long and labour-intensive, but there can be no shortcuts taken.

I will be making my first official YouTube video very soon where I will illustrate the process and show you the results.  My acting debut should be fun! 

So that’s all for now.  If you have any questions please feel free to comment, call or email me.

Thanks and see you very soon,

Abie