Ribeye Trim

Tips and tecniques on dryng drying, curing etc.

Ribeye Trim

Postby banditfox » Thu May 24, 2018 5:18 pm

I have a restaurant that serves Ribeyes.
I got into sausage making to deal wtih so much of my trim from pork loins and such, but now I would like to find a way to make a separate product for my ribeye trim that is an upsell.

I definitely don't want to serve it as a hamburger.

Any suggestions for a steak sausage? lol
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Re: Ribeye Trim

Postby Snags » Sun May 27, 2018 12:32 pm

Lots of Steak houses in Australia are owned and run by Croatians or Serbs and they usually serve cevapcicis
https://www.sbs.com.au/food/recipes/cevapcici
https://www.sbs.com.au/food/recipes/por ... -cevapcici
http://allrecipes.com.au/recipe/20640/c ... sages.aspx
Everything is cooked on charcoal
Its quite delicious you usually get them as a starter.

I used to regularly go to one place just to eat them served with sliced raw white onions and split Vienna bread
Theres lots of variations but a great one is a great one
yet to take the plunge still researching
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Re: Ribeye Trim

Postby banditfox » Tue May 29, 2018 5:14 pm

LOOKS GREAT!!!!
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