I love a Reuben sammich, my favorite sammich by far, but unfortunately, good ones can be hard to find.
I love bacon, luckily not hard to find, so naturally, I had to make a Reuben Fattie!
I bought a whole corned beef flat at Sam's, cubed a little over a pound of it, including about 20% fat.
Popped it in the freezer for about 30 minutes, then ground it.
Put it in a gallon ziploc bag, cut the corners, then rolled it out flat and even with a rolling pin.
Next I took a can of Kruner's Saurkraut and drained it really well, then mixed in about 3/4 cup of Thousand Island Dressing.
(I mixed it with the kraut in order to prevent it from pooling or running inside the fattie)
I cut my ziploc along the edges and opened it up, laid in a few slices of baby swiss.
Then I spread the dressed kraut as evenly across as I could.
Made my bacon weave.
Using the opened up ziploc, I rolled it up.
Using plastic wrap I rolled it like a tootsie roll to get it tight.
I put it in the fridge while I got the smoker ready, about 45 minutes, then set it on my Q-MATZ. (thanks Todd)
Smoked with a HOC blend (hickory, oak, cherry) at 275F for about 2 hours, up'd to 400F for 30 minutes to crisp the bacon.
I let it rest for about 15 minutes before cutting into it.
Two slices fit perfectly on some Rye-Pumpernickel swirl. YUMMO!
This is one that I will definitely do again, but next time I will likely just about double the ground corned beef and more swiss, the flavors are great, I just want more corned beef and swiss flavor. Mixing the dressing with the kraut was definitely the right thing to do, both flavors are still there and evenly balanced.
I love bacon, luckily not hard to find, so naturally, I had to make a Reuben Fattie!
I bought a whole corned beef flat at Sam's, cubed a little over a pound of it, including about 20% fat.
Popped it in the freezer for about 30 minutes, then ground it.
Put it in a gallon ziploc bag, cut the corners, then rolled it out flat and even with a rolling pin.
Next I took a can of Kruner's Saurkraut and drained it really well, then mixed in about 3/4 cup of Thousand Island Dressing.
(I mixed it with the kraut in order to prevent it from pooling or running inside the fattie)
I cut my ziploc along the edges and opened it up, laid in a few slices of baby swiss.
Then I spread the dressed kraut as evenly across as I could.
Made my bacon weave.
Using the opened up ziploc, I rolled it up.
Using plastic wrap I rolled it like a tootsie roll to get it tight.
I put it in the fridge while I got the smoker ready, about 45 minutes, then set it on my Q-MATZ. (thanks Todd)
Smoked with a HOC blend (hickory, oak, cherry) at 275F for about 2 hours, up'd to 400F for 30 minutes to crisp the bacon.
I let it rest for about 15 minutes before cutting into it.
Two slices fit perfectly on some Rye-Pumpernickel swirl. YUMMO!
This is one that I will definitely do again, but next time I will likely just about double the ground corned beef and more swiss, the flavors are great, I just want more corned beef and swiss flavor. Mixing the dressing with the kraut was definitely the right thing to do, both flavors are still there and evenly balanced.
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