Smoked Meat Sandwich Food

SMOKED DUCK SANDWICH

Steps:

• For the smoked duck: On a work surface, score the fat side of the duck breasts at 1/4-inch intervals (this will allow the fat to render more evenly and avoid curling of the skin). Combine the salt, coriander, dill, garlic powder, juniper berries and pepper in a small bowl and mix evenly. Rub this mixture on the flesh side of the duck breasts, making sure all of the mixture adheres to the duck. Wrap each breast in plastic wrap (or use a vacuum sealing machine), leaving as little air as possible. Keep refrigerated for 5 days (10 days if you are using a vacuum sealer).
• Preheat a smoker to 200 degrees F.
• Unwrap the duck and sear fat-side down in a hot pan at medium-high heat until golden brown, 2 to 3 minutes, then flip on the meat side and cook 1 more minute. Transfer the duck to the smoker and cook until the internal temperature reaches 130 degrees F, 1 hour 30 minutes. Set aside or keep in the refrigerator.
• For the cabbage slaw: Cut the bacon into 1/4-inch pieces and slice the onion thin. Sweat (slowly cook without coloring) the onion, bacon and 1 tablespoon butter in a skillet on medium-low heat, about about 8 minutes. Add the wine and stock and turn the heat up to medium; let reduce by half, 6 to 8 minutes. Add the chopped cabbage and the remaining tablespoon butter and cook, stirring occasionally, until the cabbage has started to soften, about 12 minutes. Season to taste (sometimes you won't need to add salt, as the bacon might already be salty enough).
• To serve: Put mayonnaise on both sides of the buns. Take a big spoonful of bacon and cabbage slaw and place it a the bottom half. Thinly slice the duck on its longer side (which is against the grain for a softer result) and heat up in a skillet, then add it on top of the cabbage slaw. Close the sandwich and enjoy! Repeat with the remaining ingredients to make 3 more sandwiches.

MONTREAL SMOKED MEAT SANDWICH

Steps:

• Montreal Spice Mix: Over medium heat, toast the peppercorns, coriander seeds, cumin seeds, fennel seeds mustard seeds, allspice berries, celery seeds in a small sauté pan or cast iron frying pan until fragrant, about 5 to 7 minutes.
• Grind spices coarsely in a mortar and pestle or spice grinder; combine with the remaining ingredients.
• Montreal Smoked Meat: Rub ½ of the spice mixture all over the brisket; let brisket sit for 1 hour or overnight so flavour permeates the meat.
• Preheat oven to 250 degrees F; fit the rack of a roasting pan into a roasting pan, add wine to the roasting pan& put the brisket on the rack.
• Cover the brisket with the slices of bacon, cover with foil& slow cook for 3 hours or until meat is tender.
• Remove from oven& add remaining spice mixture; smoke brisket with the wood chips in a smoker over low flame according to manufacturer’s instructions, about 20 to 30 minutes.
• OR use your barbecue to smoke the meat- wrap the wood chips loosely with foil paper, poke holes in the foil, add wood chips to the barbecue on medium high heat; when the chips start to smoke, turn the grill to low heat& put the meat on the upper part of grill.

SMOKED CUBAN SANDWICH RECIPE

Steps:

• Preheat a cast iron skillet to medium/medium high heat.
• Layer Sandwich: Apply the Dijon mustard to both sides of the roll. On one side of the roll layer with 1 slice of Swiss cheese (you may need to cut cheese in half for the length of the sandwich), and then add ¼ lb pulled pork, then ham and sliced dill pickles, and then top with another slice of Swiss cheese. Finish by adding a smidge of salt and pepper.
• Add Butter: Cover with the top of the roll, and then slather butter on the top and bottom of the roll. Just enough to coat the top and bottom of the roll. This is important to get the rolls crusty but not burned.
• Cook Sandwiches: Place sandwich onto the skillet and press down with a heavy object like a cast iron pan. Cook 4-5 minutes, then flip and repeat on the other side for 4-5 additional minutes, until the crust forms and the cheese is melted.
• Serve warm.

MONTREAL SMOKED MEAT FLAT WRAP

Steps:

• Warm tortilla in microwave on high until soft, about 20 seconds. Stir together mayonnaise and mustard in a small bowl. Spread mayonnaise mixture in the center of the tortilla to within 1 inch of edges.
• Place Montreal smoked meat along the center of the tortilla, 2 inches from top and bottom and 4 inches from sides. Sprinkle Mexican cheese blend over meat. Fold in bottom and top of tortilla, then fold in sides.
• Heat oil in a frying pan over medium heat; cook wrap, seam side down, until golden brown, about 2 minutes per side. Press wrap with a spatula to flatten while cooking. Remove from pan and cut in half.

SMOKED MEAT SANDWICH

Steps:

• Heat the Smoked Meat in a microwave until warm, 45 to 60 seconds. Drizzle the mustard on a slice of bread. Top with the Smoked Meat and the remaining slice of bread. Cut crosswise and serve with the pickle.
• Score the brisket 3 to 4 times in a diamond pattern, making sure to cut through the fat.
• Line a large roasting pan with foil. Place the brisket inside.
• Combine the allspice, pickling salt, sugar, garlic powder, sodium nitrate and cinnamon in a small bowl. Rub the seasoning mix over the entire brisket so it can soak into the meat.
• Cover the pan tightly with foil so it is airtight and refrigerate for 5 days.
• Preheat the oven to 325 degrees F. Roast the brisket, covered, for 6 hours. Remove the foil, scrape off any excess dry rub from the brisket and transfer the meat to a large sheet of foil. Wrap the hot meat tightly and refrigerate for 2 days.
• Slice the brisket very thin and divide into 6 ounce portions for smoked meat sandwiches. The brisket will keep, tightly wrapped, in the refrigerator for up to 10 days.