I love bacon, luckily not hard to find, so naturally, I had to make a Reuben Fattie!
I bought a whole corned beef flat at Sam's, cubed a little over a pound of it, including about 20% fat.
Popped it in the freezer for about 30 minutes, then ground it.
Put it in a gallon ziploc bag, cut the corners, then rolled it out flat and even with a rolling pin.
Next I took a can of Kruner's Saurkraut and drained it really well, then mixed in about 3/4 cup of Thousand Island Dressing.
(I mixed it with the kraut in order to prevent it from pooling or running inside the fattie)
I cut my ziploc along the edges and opened it up, laid in a few slices of baby swiss.
Then I spread the dressed kraut as evenly across as I could.
Made my bacon weave.
Using the opened up ziploc, I rolled it up.
Using plastic wrap I rolled it like a tootsie roll to get it tight.
I put it in the fridge while I got the smoker ready, about 45 minutes, then set it on my Q-MATZ. (thanks Todd)
Smoked with a HOC blend (hickory, oak, cherry) at 275F for about 2 hours, up'd to 400F for 30 minutes to crisp the bacon.
I let it rest for about 15 minutes before cutting into it.
Two slices fit perfectly on some Rye-Pumpernickel swirl. YUMMO!
This is one that I will definitely do again, but next time I will likely just about double the ground corned beef and more swiss, the flavors are great, I just want more corned beef and swiss flavor. Mixing the dressing with the kraut was definitely the right thing to do, both flavors are still there and evenly balanced.
Edited by Bluto - 7/2/14 at 8:21am