Announcement

Collapse
No announcement yet.

Pastrami on rye. AKA "The Ruben"

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    #16
    Originally posted by TD2000 View Post
    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.

    Comment


      #17
      I’ve got a brisket in the freezer that may get this treatment. Have a recipe for the brine you used?

      Comment


        #18
        Originally posted by hooligan View Post
        I’ve got a brisket in the freezer that may get this treatment. Have a recipe for the brine you used?
        Treat your taste buds to an unforgettable experience: Chef Tom's 6-day-cured, Smoked Pastrami! Enjoy the tantalizing smoky flavors, sublime succulence and unbeatable texture of this indulgent delicacy.

        Comment


          #19
          Originally posted by sir shovelhands View Post
          You have a good recipe? I got a crock that's about to finish some fermented pickles and need to fill it.
          A collection of 35 sweet, savory and spicy sauerkraut recipes - and Kimchi - from around the web. Eating sauerkraut daily can improve digestion.


          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

          Comment


            #20
            This convinced me to get one today for lunch. It was lame in comparison to Jason's Deli.....

            Comment


              #21
              Originally posted by hooligan View Post
              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.

              Comment


                #22
                That looks amazing, will have to try to make pastrami some day.

                Comment


                  #23
                  Rubens are my all time favorite

                  Comment

                  Working...
                  X