Fyi smoked meat is not processed. It our version of usa pastrami, we use the entire brisket contrary to USA (exclusively centre cut) and it treated much differently. We do smoke it but rather than dry curing it, as it is done in the USA, we brine it. Therefore the texture is more reminiscent to corned beef (soft as hell) but not too soft. Pastrami requires 4 days to be processed until completion whereas smoked meat requires at the very least 8 days; there are a few "institutions" in my city (MTL - YUL) that need no less than 12 days. Hope that clears the confusion. If you need more information, i recommend you look up (on whichever platform) for "Montreal Smoked Meat".😅😂 PS as for your comment on additional seasoning... that's blasphemous. That's like saying you should add Dijon mustard to USA pizza as they are flavorless and without any spunk. There are 2 types of smoked meat, the basic and the full. The first is palatable for everyone (the one used in these mre's) and the second is covered with 1/4-1/2 inch of pepper corns. The second option is the staple in my province but the rest of English Canada shy away from it as it is "considered" too spicy😅😂😂😂 Salt is not necessary since it took a long bath in a salt brine and is saltier than pastrami. The demi glace mellowed the saltiness, don't forget that all sauces are made up of (a minimum) 60% water😂
Wow! That was informative! Thank you! I guess the meat was actually as it was intended to be, not just processed. That astounds me, if I am being honest. By the way, as far as I am concerned, it is your pizza....dip it in whatever you want! LOL! Seriously, thank you for the lesson in Canadian meat. Seeing your explanation, the flavor and texture makes absolute perfect sense. I still stand by that it would have been better on a bun with a bunch of pepper added. But taste is subjective, we all like different things! Thank you for watching and I REALLY appreciate the detailed comment and explanations! Be well!
No better place to be! But unfortunately I was not able to be there. I was packing up in the woods from camping for the weekend! Thank you for watching and commenting!
You don't typically find ketchup packets because ketchup can and will ferment, create CO2, expand the package until it spews. Why do you think so many fast food places have sticky/damp ketchup packets? For that meal with the Life Savers? The liquid that came out of the ketchup went right for that tiny roll of Life Savers and caused the liquification of the hard candies.
Our quarter master clerk would not let anyone choose. Even our commander and X.O. Sometimes you win sometimes you lose. He was really fair to all of us. He didn't give any shits who he pissed off. ❤😎
Braver man than I gunga din! The last time I tried an old ass rat it was on a dare in the unit boozer, it was an '85 dated Aussie menu D, in '05! It was an, interesting experience. But, that said, the '22 Canadian imp, looks pretty damn good for a rat, I have to say, I wouldn't knock it back
@ ahhh. Yeah that makes much more sense. I can’t for the life of me understand why these kind of videos are so damn entertaining and addictive. I saved your bud’s eBay though. I’ll definitely order from him.
I don't know if I would get a Canadian mre. They don't excite me as much as the European rations. I like how you did both to compare. Kinda hard to do, huh?. Great review brother. I so enjoy watching your videos. Thank you. ❤😎
Thank you my friend! It is all worth it when I see the finished product. It is even better when your bro's enjoy what you do! Thank you for the support!
Fyi smoked meat is not processed. It our version of usa pastrami, we use the entire brisket contrary to USA (exclusively centre cut) and it treated much differently. We do smoke it but rather than dry curing it, as it is done in the USA, we brine it. Therefore the texture is more reminiscent to corned beef (soft as hell) but not too soft. Pastrami requires 4 days to be processed until completion whereas smoked meat requires at the very least 8 days; there are a few "institutions" in my city (MTL - YUL) that need no less than 12 days. Hope that clears the confusion.
If you need more information, i recommend you look up (on whichever platform) for "Montreal Smoked Meat".😅😂
PS as for your comment on additional seasoning... that's blasphemous. That's like saying you should add Dijon mustard to USA pizza as they are flavorless and without any spunk. There are 2 types of smoked meat, the basic and the full. The first is palatable for everyone (the one used in these mre's) and the second is covered with 1/4-1/2 inch of pepper corns. The second option is the staple in my province but the rest of English Canada shy away from it as it is "considered" too spicy😅😂😂😂
Salt is not necessary since it took a long bath in a salt brine and is saltier than pastrami. The demi glace mellowed the saltiness, don't forget that all sauces are made up of (a minimum) 60% water😂
Wow! That was informative! Thank you! I guess the meat was actually as it was intended to be, not just processed. That astounds me, if I am being honest. By the way, as far as I am concerned, it is your pizza....dip it in whatever you want! LOL!
Seriously, thank you for the lesson in Canadian meat. Seeing your explanation, the flavor and texture makes absolute perfect sense. I still stand by that it would have been better on a bun with a bunch of pepper added. But taste is subjective, we all like different things!
Thank you for watching and I REALLY appreciate the detailed comment and explanations!
Be well!
Thanks for spending your Sunday with us
No better place to be! But unfortunately I was not able to be there. I was packing up in the woods from camping for the weekend!
Thank you for watching and commenting!
Amusing commentary hugs from uk
Hugs right back! Thank you for watching and commenting! Hugs are always welcome!
Looked good. Nice review. I'd certainly eat most of that (not the mac and cheese, but that's just me). But that beef looked yummy.
Yeah, that mac n' cheese was a one way trip to hurl-town!
Thank you for watching and commenting!
awesome review! i love the look of that beef! 2nd to Russian beef! be glad to have this during the apocalypse!
We would all be glad to have this in an emergency that is for certain!
Thank you for watching and commenting!
Wow!!! Rather you than me bud lol damn!!! Well done great video as always :)
LOL. Thank you! I appreciate your support!
@ always mate :)
Awesome video man sorry I missed Sunday was very busy
No worries brother! I am glad you liked it!
Welcome back brother 😎
Thank you my friend! Safe trucking!!
I hit the like button
Thank you Tracy!!!!
Sweet! Nice review man
Thank you my friend!
You beat me to it. I have an ancient IMP as well as a sort of modern and a brand new one.
(I need to check 03 or 13)
I should send you one of my 1990’s one ;)
How did you make a comment 3 days ago? The video just started
@@choossuck7653lol....there is a glitch in the matrix!!
@@choossuck7653you can comment early when the premiere is scheduled
@@SmittyMRE, Review one of your older IMPs.
Well done again brother. Sawcee!!!!!
Thank you bro!
You don't typically find ketchup packets because ketchup can and will ferment, create CO2, expand the package until it spews. Why do you think so many fast food places have sticky/damp ketchup packets? For that meal with the Life Savers? The liquid that came out of the ketchup went right for that tiny roll of Life Savers and caused the liquification of the hard candies.
Sounds about right! I am just glad the items that survived were good!
Thank you for watching and commenting!
i like ur videos man
Thank you Tucker! I appreciate the support! I hope you come back for more!
Thank you for watching and commenting!
Yep yep , all good.
It really was an okay ration. Nothing was in the eww department!
Our quarter master clerk would not let anyone choose. Even our commander and X.O. Sometimes you win sometimes you lose. He was really fair to all of us. He didn't give any shits who he pissed off. ❤😎
That is good and bad all at the same time....LOL!
Braver man than I gunga din! The last time I tried an old ass rat it was on a dare in the unit boozer, it was an '85 dated Aussie menu D, in '05! It was an, interesting experience.
But, that said, the '22 Canadian imp, looks pretty damn good for a rat, I have to say, I wouldn't knock it back
Thank you sir! Yikes! 1985 Aussie ration!
I would pay a million bucks to see the look on the Canadian Army guy’s face when he got the comment card. “Who tf is this guy?”
ROFL! Me to my friend! That is one of the reasons I mailed it out the same day.
Thank you for watching and commenting!
@ ahhh. Yeah that makes much more sense.
I can’t for the life of me understand why these kind of videos are so damn entertaining and addictive. I saved your bud’s eBay though. I’ll definitely order from him.
@@cpmow831 He has some good stuff.
To be fair, I have no clue why this is so much fun to do, let alone watch! LOL
I don't know if I would get a Canadian mre. They don't excite me as much as the European rations. I like how you did both to compare. Kinda hard to do, huh?. Great review brother. I so enjoy watching your videos. Thank you. ❤😎
Thank you my friend! It is all worth it when I see the finished product. It is even better when your bro's enjoy what you do!
Thank you for the support!