Levitts Smoked Meat is ready to eat. For especially tasty results, the best way to heat a slab of smoked meat is to steam it.
For the best results, preheat the oven to 325°F. Remove meat from the package and place on a wire rack in a roasting pan. Pour a small amount of water into the pan, making sure the water does not touch the meat. Cover and cook for 2-3 hours. Add water as needed.
The meat is ready when easily pierced with a fork.
For maximum tenderness, slice the meat thinly against the grain.
Yes, our products can be frozen. However, we do not recommend freezing larger cuts (e.g., a whole smoked meat), as this can cause ice crystals to form, altering the taste and colour of the meat.
Very important: Always thaw products in the refrigerator.
The protein content in deli meats varies between 15% and 21%. It is impossible to have a deli product that contains 100% meat protein as beef is made up of 70% water. It also contains 5-6% fat and the same amount of mineral salts. The balance is made up of meat proteins.
During processing, the meat proteins in smoked meat, pastrami, corned beef, and roast beef are diluted by the brining process.
A meat product containing 21% protein will have a drier texture, which is why fans of juicy smoked meat will opt for 16% protein content.
Levitts Smoked Meat is made from only the best cuts of meat chosen according to the strictest quality standards.
First, the meat is cured with a blend of herbs and spices carefully selected for their traditional smoked meat taste without artificial flavour enhancers.
The meat is injected with the curing brine. It is then tumbled, a process that increases the tenderness of the meat, among other things.
Next, the raw meat is coated with a dry rub to enhance its flavour and
appearance (colour and texture).
The different spice blends used in the rubs are what make each type of smoked and deli meat unique. While the recipes are top secret, as a general rule, they all contain peppercorns, coriander, dry mustard, paprika, garlic powder, salt, and sugar.
The smoked meat is then slow-cooked in the oven to mouth-wateringly tender results. Once cooked, the meat is chilled very quickly to preserve its juiciness. The products are then vacuum-packed to maintain their freshness, and refrigerated until distribution.
Our products can be heated on the stovetop, in the oven, in the microwave, or on the barbecue. Feel free to consult our product information sheets on our website
for more information.
Here’s a helpful link for hygiene and food safety practices to follow at home: