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Message
re: Reuben Sandwich
Posted on 3/27/12 at 11:10 pm to Aubie Spr96
Posted on 3/27/12 at 11:10 pm to Aubie Spr96
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.
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.
Posted on 3/28/12 at 7:24 am to Oyster
Thanks for the heads up on the book. I will look for it. My wife is a huge Ruben fan. I have the home made thousand island down. Still perfecting the corn beef/pastrami.
Posted on 4/26/12 at 5:27 pm to Oyster
Still haven't gotten around to that book, but I smoked another store bought corn beef brisket today. Finished it in the oven covered with some tin foil with some water in the pan until it pulled. The homemade thousand island is the shite.
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