My first attempt. A spice mix of dried hogweed seeds, hawthorns, lime (tree) leaves and roasted hay, all toasted and ground, along with an Indonesian long peppercorn. Next, a piece of 50+ day aged Dexter sirloin from Nathan Mill’s brand new shop The ButcherySE23. The beef that Nathan sources and ages is better than any other beef I have ever eaten, and it actually smelled like it was cooked already - deeply savoury and with the aroma of lactic bacteria.
I nearly scrapped the test in favour of eating it straight away. I am curing the slices with the spice mixture, salt and sugar for 24 hours, then I’ll dehydrate them at 60C