Reuben Brat Question

  • Hi all, I am planning to make some Reuben brats tomorrow and the package says to use Sure Cure… Is that right? I thought Sure Sure was for cured meats and not for brats. Please let me know whether to use Sure Cure. I don’t have any so, if required, is there something else I can use?

  • I stand corrected on the Sure Cure - I have several packets but I am still unclear that I should use it…

  • Walton's Employee

    Rueben can be done either way, I personally prefer them fresh butter include the sure cure to give you the option! Good luck, Rueben is one of my favorites especially with some kraut!!!

  • Power User

    @dbueling Save the sure cure for a rainy day if going for a fresh brat. If you want a more authentic Reuben add some kraut and a pinch of caraway seed! I’ve also been known to grind some pastrami into the mix. High temp Swiss is a good addition as well!

    I’m going to pull some Reuben brats out of the freezer to help you mark the occasion!

  • Awesome, thanks for the input. Have to go to the store and pickup some caraway seeds and kraut. Have a great Sunday!

  • One last question please. Suggestions on where to start with the amounts of kraut and caraway seeds for a 10 lb batch? Thanks in advance!

  • Walton's Employee

    @dbueling really is a matter of taste, last time I did 14 oz can to a 25 lb batch and that wasn’t enough for me. Maybe try 20 oz to 10 lb?

    @Austin do you have any thoughts on this?

  • Admin

    @Jonathon @dbueling
    For the Reuben Brat, I would use approximately two 15 oz cans of sauerkraut for a 25 lb batch.
    If you wanted to make a sauerkraut brat with that as the main flavor profile, you could use up to 5 lb of sauerkraut.
    For caraway, I’m seeing anywhere from 20 grams to 100 grams in a 100 lb batch of sausage, but nothing specific for a reuben or sauerkraut brat.

  • Jonathan, Joe and Austin, thanks so much for your input. I ended up using 20 ounces of krat, 6 ounces or thousand island dressing and 1 TBLS of caraway seeds for a 10 pound batch. The only change I might make next time is to add more caraway. That said, these were the best brats I have EVER had and may family agreed so thank you!!

  • Power User

    @dbueling That’s great to hear! I generally go by eye on additions like caraway. I’ve got some Reuben brats stashed away in the freezer. I think I’ll have to pull some out this week. I just love them with copious amounts of horseradish or hot mustard.

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  • K

    @Jonathon @LaBarca-cf What I take @Jonathon is saying is that you might just want to “pre-grill” your fresh sausages all the way up to full cooked temperature (71 C/160 F) and then bag them. Store them on ice until you are ready to serve them. When you get ready to serve them, throw them, bag and all, into a 160 F/71 C kettle of water for 20 minutes. Your sausages will be serving temperature, smoky and delicious. You will also bypass any chance of serving bad meat. This will work especially well if you have a vacuum bag sealer. If not, slowly work the air out of a ziploc bag and seal that as well as you can.

    let us know if any of this is helpful.

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  • T

    @Jonathon sure did, and so did the other 11 out of 12 people conpared to that half hog i did. They said that both were delishous but like the black bull better. Now with that said the 1/2 hog had alot more hours of smoke time which gave it alot of smoke flavor where the black bull had more seasoning flavor. 1/2 hog was 23 hour cook with approx 6 hours smoke and one 8 lb pork butt only had 2 hours smoke. Took both meats up to 160° then cut off smoke, wrapped in foil and finished cook to 200°. Both were extremely juicy

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  • @Dave-R Interesting. I would have not expected that much difference between the two.

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