Looking for volunteers to eat and give your opinion………

At La Media Luna we are thinking about offering Montréal Style Smoked Meat (Sandwiches.)
We are looking for 4 true connoisseurs of Montréal Smoked Meat.  Specifically people that have eaten it many times or has grown up eating it. (The purpose of this is to see if this would be a good addition to our menu.)
Once we find the volunteers, later in March we will invite them to La Media Luna for a free lunch with refreshments in exchange for an honest opinion and critique of the flavor and the presentation.
We will also discuss the size of the sandwich, the price point that is thought the local expats would pay and compare it to the cost of making the sandwich. So discretion is a must and would be greatly appreciated.  
Please PM us for consideration and let us know how familiar you are with Montreal Style Smoked Meats and how many times or years you’ve eaten it.
Once we find the four volunteers (plus CBob) we will keep you informed and make arrangements for the day and time of the lunch.

Sincerely, La Media Luna

"LOOKING FOR VOLUNTEERS TO EAT"
When I saw the topic banner, I thought "what? cannibals?  LOL
You have to go out and capture them as they don't usually volunteer. (at least I wouldn't volunteer)

Once they've been eaten, they don't offer opinions.

But seriously folks...how is Montreal meat different in character from U.S. or Mexican meat? Saltier? smokier?
There are a few ex-Canadian foodies who will probaby be happy to volunteer.

gringal wrote:Once they've been eaten, they don't offer opinions.

True!!  You would have to judge by the "burp".

There is a brand name in Mexico: Jamon Montreal. They briefly had a store in Ajijic, but did not stay long. Their meats are good, deli-style cold meats, but there was just not enough volume locally.

gringal wrote:But seriously folks...how is Montreal meat different in character from U.S. or Mexican meat?  Saltier? smokier?
There are a few ex-Canadian foodies who will probaby be happy to volunteer.

Ben's was the best. It's all in the spices.

So far we've got two great volunteers. Both have eaten the product that we are wanting to duplicate.
We'll keep looking until we find the other two. :-)

La Media Luna wrote:So far we've got two great volunteers. Both have eaten the product that we are wanting to duplicate.
We'll keep looking until we find the other two. :-)

Check your PM's

gringal wrote:Once they've been eaten, they don't offer opinions.

But seriously folks...how is Montreal meat different in character from U.S. or Mexican meat?  Saltier? smokier?
There are a few ex-Canadian foodies who will probaby be happy to volunteer.

My understand of the difference between Montreal smoked meat sandwich compared to its closest counterpart Pastrami is in the spices used and the final cooking preparation.

In Montreal when it's done curing, smoking (smoke cooking) they then steam it before slicing it for the sandwitches.

Because of the different spices I'm sure the flavor is different and with steaming it I would guess it will be more tender and maybe more moist.

But we will find out next month. :-)

Thanks to all who contacted us to volunteer we have all the people needed and have contacted them to make arrangements.
We'll see how this goes and maybe in the future was can offer this type of smoked meats. :-)