Ready to eat!
Order by Tuesday to get it on Wednesday
Order by Wednesday to get it on Thursday
Our take on a classic pastrami cure - brisket meets amberjack! We brined the kanpachi loins for three days, then crust it in black peppercorn, fennel seed, and coriander to rest. Then, we cold smoked the kanpachi for 6-hours over applewood until ready to eat.