Talk:Smoked meat

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Religious bias

This article is totally jew-centric. There are plenty of cultures worldwide that create smoked meat recipes, regardless of their religions. The commonality between them is that these recipes were mainly the product of the peasantry. Perhaps we need to create a 'wikiProject Peasantry' class.

vs corned beef

Anyone have any specfics as to how this is so very different from corned beef? They are both brined and smoked beef brisket, the most different they can possibly be is slightly different spicing. There seems to be just as much difference in flavour between any two places smoked meats and their smoked meat vs corned beef. Generic Player 07:14, 9 Feb 2005 (UTC)

They are NOT both brined and smoked beef brisket. Corned beef is brined, but it is NOT smoked. "Smoked corned beef" certainly exists, but is not part of traditional Ashkenazic Jewish deli cuisine anywhere in North America.

Smoked meat is indigenous to Montreal, but spread throughout Quebec and to most of urban Canada many years ago. It is cured, spiced, smoked, and then steamed. Smoked meat is a RECIPE and, as such, differs widely from place to place and, for commercial products, brand to brand.

There are two primary methods used for producing smoked meat plus a third process that combines attributes of the other two.

The traditional method uses a spice rub and dry cure lasting anywhere from one to several weeks. There is also an industrial process that injects a chemical cure into the meat, curing it within a couple of days. Users of the industrial process sometimes also use a spice rub; sometimes not, and often use smoke flavouring rather than actually smoking the meat.

In the hybrid approach, some producers use the injection curing method, but they do not saturate the meat with chemicals or use added smoke flavouring. Not surprisingly, the taste falls somewhere in between.--Embeeusername 14:10, 23 April 2007 (UTC)[reply]

I removed the references to smoked meat "now" being available outside Montreal and it "starting to appear" in restaurants outside Quebec. We've been eating smoked meat in Ontario for decades. I've seen it on menus for years, even with references to it being "Montreal style" or being "Montreal smoked meat". Maybe there are places out west where they haven't heard of it, but I think it's a real stretch to describe smoked meat as some new culinary sensation from Montreal. That's like saying hamburgers are "starting to appear" in restaurants outside the U.S. Skeezix1000 22:46, 12 December 2005 (UTC)[reply]

Who's deciding what is supposed to be in that article?

The specifics of places, local and religious traditions and identified businesses move this article away from an encyclopedic examination of smoking meats in strictly scientific and general historic terms and into a type of survey with heavy overtones of provincial, commercial and religious interests. The meat smoking section section is no more than a stub; the remainder is more travelogue. Zanski 18 April 2014 — Preceding undated comment added 10:02, 18 April 2014 (UTC)[reply]

Can you please tell me why you removed the reference to the place in Berlin? I find it remarkable that a Canadian (Tim Coughlin) is bringing this dish to Germany, where it was totally unknown before. If the article really only wants to discuss the origin of this dish, it should not read like an ad for Schwartz's Delicatessen. Don't you think? My edit was far from being Vandalism. Groovebuster 13:34, 26 April 2006 (UTC)[reply]

I reverted the reference to Berlin based on several things. The sentence structure appeared unclear. Combined with the fact that you were editing from an IP, made multiple edits, and there was no edit summary made it look like vandalism. Each alone might not have caught my attention, but together, they did. There are blatant vandals who blank entire sections or replace words with vulgarity. There are also sneaky ones that slide things in hoping to be overlooked. I apologize for editing you out. Feel free to re-add it. Could I make the following suggestion – not knowing anything about Montreal?

Smoked meat can be found across Canada and have recently opened a franchise in Berlin, the capital city of Germany. Some would dispute whether it is truly possible to obtain true smoked meat outside of Montreal.

I also have to agree with the bulleted comment above. I think you need to establish what seperates this from any other deli. Espesially with Germany. My ancestry is German and the Germans know smoked meat. --Geneb1955^Talk/_CVU 13:53, 26 April 2006 (UTC)[reply]

Germans indeed know smoked meat in general (I am from Germany myself), but not the kind that is coming from Montreal, which the article is about. And it actually is no franchise, the Deli in Berlin is doing the Montreal Smoked Meat all by istelf. Montreal Smoked Meat is no trademark, it is just a recipe. The difference to other Delis in Germany is that it is the only one in Germany selling Montreal Smoked Meat. I still find it remarkable that after 70 years (we all know what happened back then) this jewish dish was brought back to Germany by a Canadian running a Deli where mainly canadian dishes are served. Since the article is also about the history of the dish, it is worth to be mentioned. But I do agree that this fact should be presented more detailed in order to prevent the reader from misunderstandings. I will think about it and re-edit when I find the time. Groovebuster 14:36, 26 April 2006 (UTC)[reply]

http://enroute.aircanada.com/en/articles/new-deli-berlin — Preceding unsigned comment added by 76.70.48.156 (talk) 22:37, 28 July 2013 (UTC)[reply]

New York pastrami

This article could do with a complementary article on New York-style pastrami...

"Political smoked meat" ?

Encyclopedic content must be verifiable!

"has fled Montreal, due to Quebec's language laws, to Toronto"

This assertion do not correspond to the facts... There is no such things. Show me some references for this...

Is it possible for the unilingual Ontarians to sometimes shows a minimum of intellectual honnesty?

Bye

Please sign your entries. I fixed the wording. No more cause is given (for there are many, and not everyone that emigrated did so between, say 1976 and 1981).--Boffob 17:57, 19 January 2007 (UTC)[reply]

Salted beef =/= smoked meat?

Saying that "Smoked" beef is the same as salted, or corned beef, doesn't make sense on it's face. —Preceding unsigned comment added by Nosferatublue (talk • contribs) 00:29, 4 February 2009 (UTC)[reply]

Totally don't know how to do this but there is a huge subjective cant in this article. See "this negatively effects..." —Preceding unsigned comment added by 97.15.15.83 (talk) 22:30, 16 October 2010 (UTC)[reply]

Will be turning this into a formal list article by country

As much as possible of the old article will be incorporated but the new article will include a listing by country, region and culture of smoked meat preparations particular to each. It will than become part of the larger category of World Cuisine], which is " Cuisine that is typical of almost all cultures such as pancakes, porridge or cheese cake by virtue of obvious uses of foodstuffs more so than direct sharing of ideas." This will follow other articles in that category as guides.

Objections? --Rarian rakista (talk) 06:57, 12 December 2010 (UTC)[reply]

Agreed entirely. Reading the current article, you'd think that you have to be Jewish or live in Montréal to know anything about smoked meat. In particular, European and Chinese techniques need much more representation. Groogle (talk) 01:48, 13 December 2010 (UTC)[reply]

Smoke Meat vs. Smoked Meat

See this article where someone says that in Quebec, it's called 'smoke meat' without the D, not 'smokeD meat.'

Can anyone corroborate this? It doesn't correspond with my experience, nor the pictures of Bens Delicatessen in Montreal...

http://www.eastbayexpress.com/WhatTheFork/archives/2013/08/06/montreal-style-smoke-meat-pops-up-in-oakland

Mowster (talk) 21:37, 11 August 2013 (UTC)[reply]

Adding Citations and Content

I am adding citations and rewording/adding content to remove the "needs additional citations for verification." Some wording needed to be rewritten to be properly cited. I will eventually be adding some sections when I have time. Perplexed28 17:37, 25 July 2019 (UTC)

Biltong

I deleted Biltong to the see also list because it is never smoked. User:EthanRossie2000 feel free to comment or let me know I am wrong. I looked at adding it in the beginning, but found all references were clear it is dried, never smoked. If you have another South African smoked meat, let me know and I will add it.