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02-09-2011, 5:48pm | #1 | ||||||
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Rachel Sandwiches...
They are like Reubens but with pastrami instead of corned beef. In theory you'd also use coleslaw instead of sauerkraut but I really like sauerkraut so that's what's going on it.
The two most important ingredients for this sandwich is the pastrami and the bread, so that's what I made from scratch. The other ingredients (thousand island dressing, butter, swiss cheese, and sauerkraut), well, um, I didn't make those. If you want to know how to make pastrami, let me know. It's not hard but it's a bit of a process as you can see. Currently the pastrami is steaming in the oven. I cured it, smoked it with hickory and sugar maple to 150, wrapped and refrigerated it for 36 hours, and now steaming. The rye bread looks like it turned out great. Here it is before it went in and then out of the oven. This is what the pastrami looked like after curing, after putting the rub on, but before smoking. I'll get some more pictures later as it progresses. |
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02-09-2011, 6:49pm | #2 | ||||||
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Pastrami is almost done steaming but here's the bread crumb. Wow, rye and caraway flavors really pop, and a nice light but toothy texture. Here's the recipe. I'm very impressed, first time I made this. I used Arrow flour (regular and rye) and a few tbsp wheat gluten.
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02-09-2011, 7:41pm | #3 | ||||||
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And now the pastrami is done steaming. I have it wrapped up in foil for about 45 minutes or so, then I'll slice it and construct the final sammich product.
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02-09-2011, 8:12pm | #4 | ||||||
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02-09-2011, 8:53pm | #5 | ||||||
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Ok, think these pretty much speak for themselves.
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02-10-2011, 11:53am | #6 | ||||||
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Holy shit does that pastrami look good!!!
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02-10-2011, 5:09pm | #7 | ||||||
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I hate sauerkraut, but that sandwich looks yummy!
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02-10-2011, 6:10pm | #8 | ||||||
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02-10-2011, 7:36pm | #9 | ||||||
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Thanks for this visual cowboy, you give me no choice other than to go out in the cold night air, fire up the old mule and beetle off to the nearest deli!........
Yum! Last edited by Kerrmudgeon; 02-10-2011 at 9:07pm. |
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02-10-2011, 8:05pm | #10 | ||||||
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02-10-2011, 8:57pm | #11 | ||||||
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That looks better than the ones served at Oaklawn Park in Hot Springs and those are legendary!
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02-10-2011, 9:03pm | #12 | ||||||
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Damn that looks good, I love good Reuben
I vote to have a pit stop at Cybers houme on the way to the Barn Raising. |
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02-11-2011, 1:37am | #13 | ||||||
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I think I just sported a little wood over here.
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02-11-2011, 1:53am | #14 | ||||||
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02-11-2011, 8:21am | #15 | |||||||
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Quote:
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02-11-2011, 9:21am | #16 | |||||||
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Quote:
If anybody is interested, this is what I used for the pastrami recipe (wet cure method) and this is the bread recipe. To cure meat I recommend you get some InstaCure #1 (order on Amazon or other sources) which is also known as pink salt. It's salt mixed with sodium nitrite. It's what gives cured meat that pink color and also saves you from dying from botulism toxin. Carefully follow proven instructions for using it, a little goes a long way. |
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02-11-2011, 11:44am | #17 | ||||||
Sparkles Flambeaux
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that looks fantastic. serves 1, correct? |
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02-11-2011, 1:49pm | #18 | ||||||
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02-11-2011, 3:21pm | #19 | ||||||
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02-11-2011, 6:47pm | #20 | ||||||
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I don't want to know how you make it. Now, what I would like to know is what is your street address and when are you gonna make em again!
Damn, that looks goooood! |
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