Reuben Brat Question
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Hi all, I am planning to make some Reuben brats tomorrow and the package says to use Sure Cure… Is that right? I thought Sure Sure was for cured meats and not for brats. Please let me know whether to use Sure Cure. I don’t have any so, if required, is there something else I can use?
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Rueben can be done either way, I personally prefer them fresh butter include the sure cure to give you the option! Good luck, Rueben is one of my favorites especially with some kraut!!!
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Hi all, I am planning to make some Reuben brats tomorrow and the package says to use Sure Cure… Is that right? I thought Sure Sure was for cured meats and not for brats. Please let me know whether to use Sure Cure. I don’t have any so, if required, is there something else I can use?
dbueling Save the sure cure for a rainy day if going for a fresh brat. If you want a more authentic Reuben add some kraut and a pinch of caraway seed! I’ve also been known to grind some pastrami into the mix. High temp Swiss is a good addition as well!
I’m going to pull some Reuben brats out of the freezer to help you mark the occasion!
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One last question please. Suggestions on where to start with the amounts of kraut and caraway seeds for a 10 lb batch? Thanks in advance!
dbueling really is a matter of taste, last time I did 14 oz can to a 25 lb batch and that wasn’t enough for me. Maybe try 20 oz to 10 lb?
Austin do you have any thoughts on this?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon dbueling
For the Reuben Brat, I would use approximately two 15 oz cans of sauerkraut for a 25 lb batch.
If you wanted to make a sauerkraut brat with that as the main flavor profile, you could use up to 5 lb of sauerkraut.
For caraway, I’m seeing anywhere from 20 grams to 100 grams in a 100 lb batch of sausage, but nothing specific for a reuben or sauerkraut brat. -
Jonathan, Joe and Austin, thanks so much for your input. I ended up using 20 ounces of krat, 6 ounces or thousand island dressing and 1 TBLS of caraway seeds for a 10 pound batch. The only change I might make next time is to add more caraway. That said, these were the best brats I have EVER had and may family agreed so thank you!!
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Jonathan, Joe and Austin, thanks so much for your input. I ended up using 20 ounces of krat, 6 ounces or thousand island dressing and 1 TBLS of caraway seeds for a 10 pound batch. The only change I might make next time is to add more caraway. That said, these were the best brats I have EVER had and may family agreed so thank you!!
dbueling That’s great to hear! I generally go by eye on additions like caraway. I’ve got some Reuben brats stashed away in the freezer. I think I’ll have to pull some out this week. I just love them with copious amounts of horseradish or hot mustard.
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