I have a vacuum-sealed package of pastrami in the fridge at the grocery store, a few pieces left over from the one I cut at the deli counter on Tuesday, and a whole pastrami breast I ordered from Katz that arrived yesterday. There are three different products, three different expiration dates, but only one will last significantly longer than the others.
Does pastrami go bad?
Short answer: Yes, pastrami does go bad. Pastrami deli-sliced ​​from the counter should be used within 3 to 5 days. Vacuum-packed pastrami can be stored in the refrigerator for 2 to 3 weeks if unopened and 3 to 5 days after opening. Whole, uncut pastrami can be refrigerated for up to one week. All types follow the 2-hour room temperature rule and keep well for 1-2 months when frozen.
For more information on storing deli meats and fresh produce, see our food storage guide.
Important points
- Pastrami sliced ​​at the deli counter: refrigerated for 3 to 5 days.
- Vacuum packed pastrami, unopened: refrigerate for 2-3 weeks
- Vacuum packed pastrami, after opening: 3-5 days
- Whole, uncut pastrami: refrigerate for up to 1 week
- Freezer: 1-2 months at best quality for slices. Up to 6 months for the entire work
- If left for more than 2 hours: Discard
- Signs of rot: slimy texture, sour smell, gray or green discoloration.
What is the expiry date of pastrami?
Pastrami is a cured and smoked beef product, usually made from brisket or bellybutton cuts. Although the brining and smoking process gives it a longer shelf life than unsalted deli meats such as turkey or roast beef, it is still a fully cooked, fresh food that always requires refrigeration. Unlike dried processed products such as whole salami or pepperoni sticks, pastrami is not shelf-stable and cannot be stored at room temperature for long periods of time.
The shelf life varies greatly depending on the shape you have. Whole, uncut pastrami retains moisture better and has less surface area exposed to air. When sliced, its surface area increases and the clock runs faster.
| type | Refrigerator (unopened) | Refrigerator (after opening) | freezer |
|---|---|---|---|
| Whole uncut pastrami | up to 1 week | 5-7 days (until the first cut is made) | up to 6 months |
| Vacuum packed pastrami (unopened) | 2-3 weeks (or expiry date) | Approximately 3 to 5 days after opening | 1-2 months |
| Sliced ​​pastrami at the deli counter | Not applicable (can be used from the date of purchase) | 3-5 days | 1-2 months |
How to tell if pastrami has gone bad
signs of rot
- Slimy or sticky texture: The fresh pastrami is moist but firm. A slimy film on the surface is the most reliable indicator of rot. Please discard it immediately.
- Sour or foul smelling: Fresh pastrami has a unique flavor, reminiscent of smoky, spicy, cured meat. A sour, foul, or foul odor means that bacterial activity has taken hold. Do not taste to be sure.
- Gray or greenish discoloration: Fresh pastrami is a deep reddish-pink color with a dark spiced exterior. If the gray edges spread inward or if there are green spots, this indicates rot. It is normal for the surface of the spice skin to darken slightly. The meat itself has no gray or green color.
- Type: Visible indistinct growth means discarding the entire section. Do not cut around it.
- Watery or discolored liquid in the package: It’s okay to have some liquid inside the vacuum-sealed package. Excessive cloudy or discolored liquid with a foul odor is a sign of spoilage.
Why pastrami lasts longer than turkey or ham
These factors give pastrami a natural preserving advantage over unprocessed deli meats. The salts in the treatment remove moisture and create an inhospitable environment for some bacteria. The smoking process adds phenolic compounds that have antibacterial properties. Cornell University research has shown that black pepper inhibits approximately 25% of bacteria, and garlic is the most powerful natural antibacterial spice. Although these properties may contribute to pastrami’s stability, no studies have directly compared pastrami’s shelf life to corned beef.
From a practical standpoint, this advantage is most apparent in vacuum-sealed whole-piece formats, where pastrami’s brining and smoking make it last longer than uncured turkey or roast beef at comparable stages. Once sliced ​​and opened, pastrami takes 3 to 5 days, just like any other deli meat. Just because it’s cured and smoked doesn’t mean it can be stored at room temperature. Pastrami is a fully cooked, perishable meat product that requires continuous refrigeration. It also carries the same listeria risks as other cooked deli meats. Listeria monocytogenes can grow even at refrigerator temperatures, so the CDC advises pregnant women, adults over 65, and people with weakened immune systems to heat deli meat to 165 degrees Fahrenheit before eating.
How to store pastrami
Storage best practices
- Refrigerate immediately. Place the pastrami in the refrigerator as soon as you get home. Do not leave items in shopping bags or on the counter while unpacking.
- Store in the coldest part of the refrigerator. The back of the middle or lower internal shelf maintains the most stable temperature. Avoid the door.
- Wrap the cut part tightly. If using whole pastrami, wrap the cut end in plastic wrap or butcher paper before refrigerating. For slices, transfer to an airtight container or reseal the deli bag.
- Separate the slices on parchment paper before freezing. Place individual slices on a cookie sheet, stack them, and place in a ziplock freezer bag. This allows you to remove individual slices without unzipping the entire package.
- Thaw in the refrigerator overnight. Do not thaw on the counter. Use thawed pastrami within 3 to 5 days.
- Please follow the 2 hour rule. Pastrami left at room temperature for more than 2 hours should be discarded. This is true whether sliced ​​or whole, wrapped or unwrapped.
Can pastrami be eaten after the expiration date?
For unopened, vacuum-sealed pastrami, a day or two past its use-by date in a functioning refrigerator is often a reasonable decision for healthy adults if it passes the odor and texture checks. Expiration dates assume the package is sealed. Once opened, the date is less important than the 3-5 days it takes to open the package.
If you are pregnant, elderly, or have a weakened immune system, all cooked deli meats carry a risk of Listeria monocytogenes and should never be past their use-by date.
See also
How to use up leftover pastrami
If the pastrami is near the edge of the window, use it in a hot application, reheating to 165 degrees Fahrenheit. A classic pastrami Reuben, pastrami hash, or egg-wrapped pastrami are all good options. For best results, steam the pastrami rather than microwave it. Boiling water for a few minutes restores moisture and restores the soft, fresh texture that tends to dry out in the microwave. Heating has a dual role. Address listeria concerns while using pastrami. Pastrami is also processed into charcuterie or grazing boards for same-day consumption. For complete USDA guidance on storing cured meats, please visit USDA FSIS Sausage and Food Safety Page. For more information on CDC guidance on Listeria monocytogenes and deli meat, please visit CDC Listeria Main Page.
Does pastrami go bad? Frequently asked questions
FAQ: Does pastrami need to be refrigerated?
Yes, all the time, no exceptions. Pastrami is a perfectly cooked fresh meat product, even though it is salted and smoked. Must be kept below 40 degrees Fahrenheit at all times. There are no saveable versions of pastrami. If it is sold in a refrigerated case, it belongs in your refrigerator from the moment you bring it home.
FAQ: How long does pastrami last in the refrigerator after opening?
Sliced ​​pastrami, whether purchased at the deli counter or in opened vacuum packs, will take 3 to 5 days. For whole, uncut pastrami pieces that you start slicing, keep the unsliced ​​pieces tightly wrapped and refrigerated for up to 5 to 7 days. Track from the first time you open the seal or make the first cut, not from the date it was printed.
FAQ: Is pastrami the same as corned beef?
Well, it starts with the same cut. Both pastrami and corned beef are typically made from beef brisket that is cured and cured with salt and spices. The difference is what happens next. Corned beef is cured before boiling or boiling. Pastrami is coated with a rub of spices (usually black pepper, coriander, garlic, and paprika) and then smoked or steamed. The smoke and spice rub give pastrami a distinctive dark crust, smoky flavor, and a slightly longer shelf life compared to corned beef. When storing, treat corned beef like pastrami. Always store in the refrigerator and use within 3-5 days after opening.
FAQ: Can pastrami be frozen?
yes. Pastrami is especially good when frozen whole. Sliced ​​pastrami: Wrap tightly in plastic wrap, place parchment paper between slices, and store in a zip-top freezer bag. Best quality will be achieved within 1-2 months. Whole pastrami: Wrap in butcher paper, then aluminum foil and vacuum seal if possible. Best quality within 6 months. Thaw in the refrigerator overnight. Please use within 3-5 days after thawing. Do not refreeze once thawed.
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Source: Better Living – onbetterliving.com
