Home cooking attempt — Montreal Smoked Meat from scratch

I spent an afternoon making Montreal Smoked Meat from scratch following a traditional recipe. Getting peameal bacon right was the main challenge — it's not as straightforward as it looks. The comforting and familiar result was rewarding once I got it right.

poutine emerged from Quebec rural diners in the 1950s and became Canada's most internationally recognised dish. I served it with maple latte as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Montreal Smoked Meat yourself gives you a new appreciation for what goes into it at a restaurant.