What Is Pastrami?

What Is Pastrami? What Type of Meat Is Pastrami?

Pastrami is a type of deli meat made from beef. The most common cut used is the navel end of the beef brisket (known as the plate cut), but pastrami can also be made from other cuts like the round or short rib.

The process of making pastrami involves brining the raw meat, rubbing it with a mixture of salt, garlic, sugar, and spices, then dry-curing, smoking, and finally cooking by either boiling or steaming.

What’s the Difference Between Corned Beef and Pastrami?

Corned beef and pastrami both come from brisket, but they differ in the cut of beef and the preparation method. Pastrami is typically made from the fatty navel end of the brisket. While both are cured in a salt brine, corned beef is only boiled, whereas pastrami is also smoked.

What Is Turkey Pastrami?

Turkey pastrami is made from turkey breast. It’s a great option if you're looking to avoid red meat. With 41 calories per ounce, it’s comparable to beef pastrami in calorie content.

Turkey pastrami has slightly less protein than beef pastrami, with 4.5 grams of protein per ounce compared to 6 grams in beef pastrami.

Both turkey and beef pastrami have under 2 grams of fat per ounce, but the key difference lies in their saturated fat content. Since beef pastrami contains mostly saturated fat, turkey pastrami is a healthier choice for managing cholesterol levels.

What Is a Pastrami Sandwich?

Pastrami can be served as part of a sandwich either hot or cold, though it's typically heated for extra flavor.

The iconic pastrami sandwich, also called Pastrami on Rye, was popularized by New York delicatessens. It features rye bread, thinly sliced pastrami, spicy brown mustard, and sometimes Swiss cheese, all served with a kosher dill pickle on the side.

What’s the Difference Between Red Pastrami and Black Pastrami?

Black pastrami, often called New York-style pastrami, is darker because it’s coated with a blend of pepper and molasses before being fully cooked. Red pastrami, or New England-style pastrami, is seasoned with pepper, coriander, and paprika, giving it a bright red color, along with a shorter cooking time.

VIDEO: How to Make Homemade Pastrami

Did you know you can make pastrami at home? Learn how to turn basic corned beef into homemade, deli-style pastrami. It’s fast and easy, and tastes better than store-bought versions. Chef John shares his journey: "Great pastrami is hard to find outside the Catskills, so a few years ago, I decided to create my own. The goal was to make a quick and easy version in less than a day, without a smoker or any fancy equipment. And guess what? It’s possible!"

Some Favorite Pastrami Recipes

Chef John's Shaved Asparagus Salad

"By thinly shaving asparagus with a peeler and quickly pickling it in a mustard dressing, the strong, bitter flavors soften, and the sweet, grassy notes shine through," says Chef John. "It was so good, I almost served it without the fried meat — but thankfully, I reconsidered."

Sweet Potato and Pastrami Hash

"Hash is the perfect comfort food for winter, especially on those chilly days spent by the fire," says rquill67. "It’s a complete meal with all my favorite root vegetables. It can be stored in the fridge for up to 5 days — that is, if it lasts that long!"

Reuben Sandwich I

"I make this Reuben for my husband, and I hope you’ll enjoy it too," says Beverly Burton. "It’s great when served with coleslaw or potato salad on the side."

Reuben Pinwheels

"A tasty and visually appealing appetizer," says Laura Pitaniello. "Ideal for any party, and they tend to disappear quickly! Serve with Thousand Island dressing or a tangy mustard dip."

Hot Pat

This pastrami sandwich gets its name, "Hot Pat," from the generous amount of spicy mustard packed into the filling and spread on the bread. It's filled with a warm combination of pastrami, sauerkraut, and cabbage.