re: Reuben Sandwich

I got interested in curing meat a year or so ago from reading a recipe type blog on the primo grill forum. They have alot of good info on there.

However, my latest recipes are from a book, "Charcuterie" by Micheal Ruhlman. I've done lots of his recipes from porkbelly bacon to sausages. They are all top notch.

I used his brine recipe and found the brisket was rather dry when brined. The brine also took up so much space in the frige my wife bitched at me the whole week it cured. Ive had great success with his dry cure method on most everything. So I tried it and got a wonderful pastrami.

Im not trying to be a jerk but Im not sure if I can post recipes out of his book. I dont want to violate a copyright. Things are getting rather crazy on the net these days.

If you have his book just use the basic dry cure with the rest of his brine recipe minus the salt,pink salt and sugar. Then use his dry cure method. Smoke and you have the best patrami ever!

I do most of my curing in our wine cooler set to the lowest temp of 39 degrees. Standard sheet pans will replace the wire racks perfectly.