SERVES 6-8 TIME: 3 DAYS PREP, 3 DAYS AND 4 HOURS TOTAL
Hawaiian Kanpachi Pastrami
BY CHEF MARK POMASKI
HAWAIIAN KANPACHI PASTRAMI
Part: TOP LOIN
INGREDIENTS:
- 2 pieces (about 1 ½ pounds) Hawaiian Kanpachi top loin
- 1 cup sea salt
- 1 cup brown sugar
- 1 ounce (6 tablespoons) garlic powder
- 1 ounce (3 ½ tablespoons) ground coriander
- ½ teaspoon ground juniper
- 2 teaspoons ground mustard seed
- ½ teaspoon allspice
- 2 ounces (7 tablespoons) paprika
- Fresh ground black pepper to taste
- Mesquite wood chips or pellets
PREPARATION
To cure the fish:
Combine salt, sugar, garlic powder, coriander, juniper, mustard seed, allspice, and paprika. Mix well together. Separate the cure into two equal baches. Pour the first batch of cure into a shallow pan and press Kanpachi loins gently into the cure, turning to coat generously and evenly. Wrap tightly with plastic film and refrigerate overnight, about 12 hours.
The following day, unwrap the loins, rinse them with cold fresh water, pat dry, and repeat the cure and wrap process. Refrigerate overnight again for another 12 hours.
The following day, after the second night of curing, rinse, dry and season the filets generously with fresh ground black pepper then place on a wire rack into a smoker. (I use my oven as a smoking chamber and a pan with pellets ignited with a heat gun and smothered before closing the oven door). Be careful to not let the temperature rise too much and to keep the fish out of the direct path of the smoke, or it will cook. Cold smoke for 3 to 4 hours, flipping the fish occasionally.
Pat dry the loins, cover and refrigerate overnight before serving.