4 Amazing Meat Smoking Tips From The Experts at Montreal 


Every meat smoker has their own set of tricks to make the meat tastier and healthier. However, certain things remain the same for all of them. Careful steps need to be taken to ensure all those steaks, pork chops and briskets that you so love don’t dry out while smoking. Further, marinating is an absolute necessity before you start smoking the meat. 

In this post, we are going to delineate some effective tips and tricks, acquired from the hands-on experts in this field, which enhance the flavour of smoked meat, as well as render them safe for consumption. 

Thaw and defrost before smoking

You should always thaw the frozen meat on a plate, preferably in the refrigerator overnight before you cook it. You can also defrost it in the microwave or a bowl of cold water, but refrigeration is the safest of the three methods. If you choose to thaw the meat in the microwave, you should read the manual and follow the instructions carefully to avoid any mishap. Further, you should cook the meat right away if you defrost it in the microwave. 

Marinating under 40 F

Maintaining the right temperature, while marinating the meat, is essential to prevent germs from infecting it. Although it’s best to marinate in the refrigerator, care should be taken to ensure that temperature doesn’t exceed 40F. Precautions need to be taken to prevent cross-contamination of marinades. If you wish to use the left-over marinades in cooking, you should boil the liquid to kill germs if any. 

While smoking the meat

It’s best to use less charcoal and more chunks of wood while smoking to give the meat its characteristic flavour. Using more charcoal can also cause the meat to dry out. So take the ‘less is more’ approach while adding charcoal, as it will both prevent drying and enhance the flavour of the meat. 

Post-smoking storage tips

After the meat has been smoked, a proper resting period should follow to keep the internal temperature constant and prevent the bacteria from entering. It should then be stored away in sections, preferably in shallow containers within two hours of smoking. The smoked meat should be kept in the refrigerator until it’s ready to be prepared and served. 

Wrapping it up

The simple aforementioned tricks can make your smoked meat soft, flavourful and delicious to devour. Reputable delis in Montreal or elsewhere like Jarry Viande Fumée take extra care to prepare their delectable smoked meat, which is a staple of their menu. You should always choose to dine in a place that considers the subtleties of preparation so that the end experience is not compromised at any cost. 


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