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The recipe for this world renowned delicasie was brought to Canada by my grandfather, Myer Dunn and has been offered to his loyal patrons since 1927.
I have respected his spicing and preparation procedures so that this specialty item can be enjoyed for another generation.
I hope you will enjoy it as much as my family and I do.
Bon Appetite,
Elliot Kligman
Smoked Meat PouchesCooking Instructions
Boiling:
Submerge pouch(es) into boiling water for 5 minutes. Remove pouch from water. Using scissors or a knife, cut open the package and let excess liquid drain. Remove product from package, place on desired bread and serve.
Steaming:
Bring water in pot to a boil. Insert strainer inside pot and place pouch(es) on strainer. Be sure to keep water level below strainer so...read more
Smoked Meat BrisketCooking Instructions
From our kitchen to your home.
1: Remove brisket from vacuum package. Let brisket breath for a few minutes.
2: Fill 1/3 of a large pot with water and bring to a boil.
3: Place a rack or strainer inside pot and let brisket sit on rack so that it rests above the water. No part of the brisket should be submerged in the water.
4: Cover pot and let STEAM for 1 1/2 - 2 hours.
5:...read more
