VoyForums
[ Show ]
Support VoyForums
[ Shrink ]
VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

[ Login ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 1, 2, 3, 4, 5, 6, [7], 8, 9, 10 ]

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 15:24:26 11/15/01 Thu
Author: Ron
Author Host/IP: MTL-HSE-ppp195990.qc.sympatico.ca / 65.94.205.102
Subject: Re: Montreal Smoked Meat
In reply to: Bruce 's message, "Re: Montreal Smoked Meat" on 13:04:32 11/15/01 Thu

>Hi Ron:
>A normal brisket should come off at 200F. then kept in
>foil for a least 30 minutes. Montreal smoked meat
>comes off at 170F. BUT it is cut super thin, I would
>bet you that when you go out for lunch or dinner it's
>always paper thin and piled high. Darn that sounds
>good....LOL
>Bruce

You're right. I wasn't cutting slices but shaving them. LOL

[ Next Thread | Previous Thread | Next Message | Previous Message ]
Forum timezone: GMT-5
VF Version: 3.00b, ConfDB:
Before posting please read our privacy policy.
VoyForums(tm) is a Free Service from Voyager Info-Systems.
Copyright © 1998-2019 Voyager Info-Systems. All Rights Reserved.