Gastronomixs

Dry-brined and hot-smoked striploin

Creation by Joris Bijdendijk, RIJKS®*, Amsterdam, the Netherlands.

Dry-brined and hot-smoked striploin

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Ingredients

5

kg

striploin

100

g

mustard seeds

100

g

fennel seeds

40

g

black pepper

3

kg

coarse sea salt

Preparation method

  • Use a planet mixer to create a mixture of the herbs and 300g of the sea salt.
  • Then mix in the rest of the sea salt (not in the planet mixer).
  • Rub the mixture into the striploin, place the striploin in a vacuum sealer bag, and pull vacuum to infuse the striploin with the flavours.
  • Leave the meat in this brine for six days.
  • After this maturing period, the meat is dried slightly and cold smoked overnight. 

Serving suggestions

  • As a thinly sliced meat filling for a sandwich or roll. With a sweet-and-sour accompaniment made, for example, from cucumber and a slightly sweet mustard sauce.
  • As a component in a salad.
  • As a basic ingredient in a starter with components such as potato, mushroom, onion, tomato, sweet pepper, courgette, or aubergine.

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