I just put corned beef in the slow cooker with a can of beer. I have fresh rye bread ((although it’s not marbled), kraut, Swiss cheese and Thousand island dressing! My mouth is watering already! For as much as we love a corned beef brisket I have never made Reuben sandwiches before.
Can’t wait till dinner time!

I'm assuming this is an invite to come for dinner

Yummy, good stuff

I would love nothing more than to feed a fellow trapper!

You trying to kill my diet?

What time dinner?

Rubens are awesome, we have em once in awhile, usually after corned beef meal.

Pretty much my go-to when ordering at a restaurant, I can make a pretty good Reuben also. I love them.....Marbled Rye seems so much better for some reason.

Anybody ever make their own? Like with a deer roast? I can’t imagine it would be tough. Just need curing salts and pickling spices. I’d like to try sometime

My favorite , forget the marbled rye, Jewish rye with seeds

wws

That’s what I have!

ruben no bread isn't bad , skip the thousand island

use Dijon mustard mayo mix , roll the works in slightly cooked cabbage leaves extra swiss cheese it is very good
extra cheese over the top broil for a couple minutes and eat with a fork

Looks good, if you’re looking to do your own I’d recommend buying this book I got my copy from F&T.

I've corned deer dozens of time. 1/2 cup Morton Tenderquick 1 gallon of water 1\2 a bottle of Pickling spices. Takes forever to pernitrate.. Now I slice roasts into 2" steaks and throw in the refer for a couple weeks. Simmer/steam for 2 for 3 hours. Mostly chunk it up after that and make hash.

That’s a fine big book! Looks like a dictionary!!!

I make a big batch every season. We eat ruebens about once a month. Here's my recipe that hangs on my fridge

Thanks!!!!!! ^^

Ruebens are one of my most favorite sandwiches. If we are grabbing a sandwich at some place new I usually go with the Rueben unless the wait person says no they aren't good here. Very few places have them compared to other sandwich choices.

Are you folks refrigerating the brine and meat or just storing in a cool place like the basement floor area. Never have done this before but will give it a try. I have lots of venison to work up like steaks and boneless chops. Don't have many large roasts if any left.

Best store bought rueben around here is from Jason's Deli. They actually load it up with a half pound of corned beef then toss in an equivalent amount of kraut before adding the swiss and thousand island.

The rest of the so-called ruebens from other places I suspect to be one of those buddig packets of corned beef.

The rare times I'm close enough to drop in for one I get the rueben and a bowl of their gumbo.

Don't leave the meat in the brine as long and make pastrami. Good change up to the corned venison.

Best to let it marinate in the fridge, at least, that's how I always do it.

Yep mine stays in the fridge during the soaking process. I empty out the beer fridge in the barn with a few friends to make room

I did Reubens this weekend too. I like to use marbled rye lightly pan toasted. A light spread of mayo gets them to toast perfectly. A nice change up to the thousand island is to use yum yum sauce instead.

It’s got a lot of recipes but also has a lot of information on how to preserve meat.