Pastrami on rye. AKA "The Ruben"

[sir shovelhands]

X2 on homemade kraut. NO comparison with what is sold in store. I like a long ferment so it gets golden color

Wish I had source for fresh home grown cabbages - if anyone knows of source, let me know.

Has more water in them for better kraut making

You have a good recipe? I got a crock that's about to finish some fermented pickles and need to fill it.

[hooligan]

I’ve got a brisket in the freezer that may get this treatment. Have a recipe for the brine you used?

[TD2000]

I’ve got a brisket in the freezer that may get this treatment. Have a recipe for the brine you used?

https://www.atbbq.com/thesauce/homemade-pastrami-recipe/

[TD2000]

You have a good recipe? I got a crock that's about to finish some fermented pickles and need to fill it.

https://www.makesauerkraut.com/sauerkraut-recipes-roundup/

I go the basic recipe.

Measure your salt and cabbage

Prefer a mandolin vs mechanical machine to shred. Right size

Knead the cabbage in salt to bring out the brine

Stuff and pack the crock. Put a cabbage leaf on bottom and on top before you put the weights in

I prefer the crocks that have a water moat to keep air out, yet let's it escape

My last batch due to temps stayed in crock for I think 6 weeks, maybe 8

I like it when it starts to become golden in color and a sweeter taste

When done, I transfer to picking jars and put in fridge

Last crock took 8 heads of cabbage

[Johnny Dangerr]

This convinced me to get one today for lunch. It was lame in comparison to Jason's Deli.....

[tpack]

I’ve got a brisket in the freezer that may get this treatment. Have a recipe for the brine you used?

I used the brine recipe on the amazingribs.com website. I use their bacon brine recipe to.

[blfx4]

That looks amazing, will have to try to make pastrami some day.

[Button]

Rubens are my all time favorite