Reuben brats
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mikemikemike yes i knew what you meant, i dont know why i put precooked.
Maybe try a mix. Pre corned beef brisket is pretty lean since its trimmed. Unless your going to cure a whole packer, I would do a 50/50 corned flat, with some pork shoulder.
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PapaSop so what is your attempts that maybe i should avoid in trying if you are saying that they were not what you were hoping for? Making 5 different flavors friday, reuben and gyro being the most exciting
twilliams apologies for late reply. Only tried the Reuben seasoning once and wasn’t overly impressed. Not messed with it since. Why I was curious how yours will turn out. The perfect Reuben is the sandwich I’ve been chasing for years. Still try them from various places I travel to. If someone can get the brat figured out that would be very interesting. Good luck.
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twilliams The precooked won’t work unless you are just adding a small amount int. The reason being that the proteins have already been denatured and you won’t be able to get the to bind. If you are adding a small percentage like we just did with the sweet maple bacon snack sticks which was about 10%
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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twilliams The precooked won’t work unless you are just adding a small amount int. The reason being that the proteins have already been denatured and you won’t be able to get the to bind. If you are adding a small percentage like we just did with the sweet maple bacon snack sticks which was about 10%
Jonathon yes i am aware of not using precooked meat. Not sure why my brain typed that
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twilliams Happens to me all the time! Worst one for me was when I changed a conversion because I was answering someone and thought I was correctly doing the math then but as it turns out for some reason I was dividing by 100 and not 25 so I was right originally. Confusing sentence, I know. TL:DR Jon is stupid sometimes
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twilliams said in Reuben brats:
did you add the thousand island sauce on top?
Don’t you dare. A proper Reuben sandwich has Russian dressing, not Thousand Island.
On a related note, I have a “corned beef” sausage recipe that I’ve done a few times. It really does come very close to corned beef, but it uses chuck instead of brisket. Grinding corned beef could be interesting, but it might be tough to control your salt content.
I have no idea how much sauerkraut to add, but I wonder if you’ll ever be able to get enough in there to come close to what a Reuben sandwich is like. My favorite ones have a lot of sauerkraut on them. Getting those same proportions while keeping a good quality sausage might be pretty dadgum tricky. Of course, once it’s cooked a bit and squeezed out, I might be surprised.
I love the idea of adding the high-temp Swiss. If you haven’t used it before, be aware that’s it’s fairly mild in “Swiss” flavor, but it does add something good to a sausage (I used it in some Summer sausage).
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twilliams said in Reuben brats:
did you add the thousand island sauce on top?
Don’t you dare. A proper Reuben sandwich has Russian dressing, not Thousand Island.
On a related note, I have a “corned beef” sausage recipe that I’ve done a few times. It really does come very close to corned beef, but it uses chuck instead of brisket. Grinding corned beef could be interesting, but it might be tough to control your salt content.
I have no idea how much sauerkraut to add, but I wonder if you’ll ever be able to get enough in there to come close to what a Reuben sandwich is like. My favorite ones have a lot of sauerkraut on them. Getting those same proportions while keeping a good quality sausage might be pretty dadgum tricky. Of course, once it’s cooked a bit and squeezed out, I might be surprised.
I love the idea of adding the high-temp Swiss. If you haven’t used it before, be aware that’s it’s fairly mild in “Swiss” flavor, but it does add something good to a sausage (I used it in some Summer sausage).
TexLaw thanks for the heads up on the sauce, i will look into it. Im thawing out the corned beef flats right now and will be making the brats Saturday. Im sure it will need to be tweeked but thats how we make the perfect brat, alot of trial and error. I will update Saturday night when i eat one
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TexLaw thanks for the heads up on the sauce, i will look into it. Im thawing out the corned beef flats right now and will be making the brats Saturday. Im sure it will need to be tweeked but thats how we make the perfect brat, alot of trial and error. I will update Saturday night when i eat one
twilliams No problem. I know that Thousand Island winds up on a lot of “Reubens,” but the classic is with Russian. If you ever have one with Russian, you’ll understand why. That spicier, horseradish flavor goes so much better than the sweet Thousand Island.
I look forward to hearing how it goes. It sounds like fun!
I forgot to post the link for the CORNED BEEF SAUSAGE.
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This coming weekend we are getting a nice cool down, will be at 48° friday morning so im taking advantage of that and making 5 different flavored batches of brats. Im looking for favorite reuben recipes. 12.5 lb batch. How much browned sourkraut should i add?
twilliams said in Reuben brats:
How much browned sourkraut should i add?
I just happened to be paging through my Kutas book and came across a cabbage sausage recipe. He used 3.5 pounds of cabbage (cored) for 10 pounds of pork butt. Boil the cabbage until tender, drain, cool, and then grind with the meat.
I know you’re still working out a recipe and thought this might help a little.
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twilliams said in Reuben brats:
How much browned sourkraut should i add?
I just happened to be paging through my Kutas book and came across a cabbage sausage recipe. He used 3.5 pounds of cabbage (cored) for 10 pounds of pork butt. Boil the cabbage until tender, drain, cool, and then grind with the meat.
I know you’re still working out a recipe and thought this might help a little.
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Awesome. Great stuff
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