Reuben Fatty

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tralarge

Newbie
Original poster
Feb 27, 2017
13
19
Minnesota
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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Dang, that sounds really good, I love a good reuben. 
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Well I just got back from the ER after almost drowning in the drool created just thinking about this project. Sounds great to me.
Jason.
 


The corned beef didn't grind very well... it was too wet and was almost a paste.



Swiss, kraut and thousand island sauce I made.






Was great, little less kraut next time, but I would definetly do this again, and recommend anyone with a little ambition to do the same! Guests thought it was the best Reuben they ever ate.
 
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That looks great did you de salt the corned beef ? I had a wet mix when I did my Pastrami brats Points for thinking outside the box

Richie

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That looks great did you de salt the corned beef ? I had a wet mix when I did my Pastrami brats Points for thinking outside the box
Richie

:points:

I desalted as much as I could... I tried to have the bacon provide the salt. It didn't disappoint.
 
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