Top 3 North American Cured Beef

Montreal-style smoked meat is a type of deli meat that originated in Montreal, Canada. It's similar to corned beef and pastrami but has its own distinct preparation process and flavor profile. The meat, typically a high-quality cut of beef brisket, is first cured in a mixture of spices, which often includes coriander, garlic, black pepper, and mustard seeds. The curing process can last a week or more, during which time the meat absorbs the flavors of the spices. After curing, the meat is hot-smoked to cook through and absorb the flavors of the smoke. The final step in preparing Montreal smoked meat is steaming the meat until it is tender enough to fall apart. Montreal-style smoked meat is typically served in thick slices on light rye bread with yellow mustard. It's a staple at delis and sandwich shops in Montreal, and it has gained popularity in other parts of Canada and the United States as well.Expand

Tinala' katne is a Chamorro version of beef jerky, consisting of dried and cured beef strips. The Spaniards introduced meat to Guam, and the word katne from the name of the dish is derived from the Spanish word carne, meaning meat. Tinala, on the other hand, is derived from the root tåla, meaning to dry, so tinala' katne can be translated as dried and exposed meat. Beef strips are typically rubbed with a combination of salt, black pepper, and garlic, and are then left to dry over a fire or they get placed in the sun for a few days.Expand