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Mr. Creosote's Diner Fried, boiled, smoked, seared or sautéed, this is the place we discuss our favorite foods and their preparation. Grab a knife and fork and dig in! |
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01-21-2023, 10:27 AM | #1 |
Club Member
Join Date: Dec 2013
Location: Stafford, VA
Posts: 2,687
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Reuben
Shredded five pounds of cabbage today to ferment for 3-4 weeks. Picked up a 7 lb flat will cure it which is about a seven day process. I put the brisket in the freezer. Will cure and smoke it to be ready when the sauerkraut is ready. Then pickup some rye bread at a legit bakery make a Russian dressing and see what happens. Can't wait....stay tuned.
Sent from my SM-G975U using Tapatalk Last edited by jeepdad; 01-21-2023 at 01:58 PM. |