Going to try to make a Reuben Fatty Sunday.... going to grind some corned beef, fill with sour kraut Swiss and a thousand island spread.... wrap in pepper crusted bacon... finish with a pumpernickel toast... just wondering if anyone has attempted this, and did it work out? I will respond to this post with pictures of the process if no one objects to the idea. Should I add a little sausage for a little extra fat? Does the sounkraut hold up in prolonged hotter temperatures?
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