Reuben

Rye Bread

Ingredient Active Yeast Water, 110-115°

Amount

28 grams 680 grams Vegetable Oil 200 grams Dill Pickle Juice or Water 680 grams Salt 36 grams Granulated Sugar 80 grams

Ingredient

Caraway Seeds Dill Seeds Dijon Mustard Potato Flour AP Flour Medium Rye Flour

Amount

32 grams 32 grams 60 grams 184 grams 1800 grams 552 grams

Instructions

1. Weigh out all the ingredients into a stand mixer bowl, liquids first, then dry ingredients. Mix with your hands until a clump forms and let rest for 20 minutes to let the flour absorb the liquid. 2. Place the mixing bowl on the stand mixer and attach a dough hook. Mix on second speed for 7 minutes until the dough becomes smooth, the dough should come off the sides of the bowl, if not add a bit more bread flour 3. Cut dough in half and place the doughs in a lightly greased bowls, cover them and let the dough rise till its puffy, about 1 hour 4. Punch the dough down, divide the dough into 941g pieces shaped into a log, and place into a lightly greased 9” x 5” loaf pan. Press into the edges of the pan and flatten the top 5. Loosely cover the dough with greased plastic wrap and let rise till the dough has come up above the pan 1’ to 1 ½ “, 1 to 1 ½ hours. Towards the end of the rise preheat the oven to 350°F 6. Bake bread for 20 minutes. Tent the bread with aluminum foil and bake for additional 20 minutes 7. Remove bread from oven and wait 5 minutes, then remove bread from pan and allow to cool completely, before slicing

Thousand Island Dressing

Sauerkraut

Ingredient

Mayo Onion, minced Ketchup Sweet Pickle Relish

Lemon Juice Paprika Kosher Salt Black pepper

Amount

2.5 cups 3/4 cup 1 ¼ cups 1 ¼ cups 1 T 1 T To taste 18 g

Instructions

1. Mix ingredients and chill

Sauerkraut

Juniper Berries Caraway seeds Lemon Peel

64 oz

¼ cup ¼ cup 2 Lemons

Instructions

1. Mix ingredients and chill

Corned Beef

Ingredient (Brine) Amount

Water 1 gallon Kosher Salt 2/3 cups Pink Curing Salt, optional 5 t Pickling Spice, from above 3 T Brown Sugar ½ c Cinnamon, stick ½ each Beef Brisket 5 lb.

Instructions

1. Add ingredients to a large pot and bring to a boil 2. Chill 3. Brine MOP 4. Place brisket in a large Cambro and fill with chilled brine. Meat might float so weigh down with plate 5. Place in refrigerator for 5-7 days 6. Cooking MOP 7. Rinse the brine off the brisket with cold water 8. Place brisket in a large pot and cover with water 9. Add 1 Tbsp. of the pickling spice, bring to a boil then simmer for 3-4 hr.

Ingredient (Pickling Spice) Amount

Allspice Berries, whole 1 T Mustard Seed, whole 1 T Coriander, whole 1 T Red Pepper Flakes 1 T Black Peppercorns, whole 1 T Cloves, whole 2 t Bay Leaves, crumbled 6 large leaves Ginger, ground 2 t

Instructions

1. Toast allspice berries, mustard seeds, coriander, red pepper flakes, peppercorns, and cloves on a small frying pan on medium heat. 2. Remove from heat and place in a mortar, pestle, and crush, add crumbled bay leaves and ginger