You have a vacuum-sealed package of pastrami in the grocery store cooler, a few slices left over from the deli cut on Tuesday, and a whole breast of pastrami you ordered from Katz’s arrived yesterday. Three different products, three different shelf lives, one of which may be significantly longer than the others.
Pastrami going bad?
Short answer: Yes, pastrami goes bad. Sliced pastrami from the freezer should be used within 3 to 5 days. Vacuum-sealed pastrami will last 2 to 3 weeks unopened in the refrigerator, then 3 to 5 days after opening. A whole piece of uncut pastrami will keep for up to a week in the refrigerator. All types follow the 2-hour room temperature rule and freeze well for 1 to 2 months.
For more information on storing delicate meats and perishable foods, see Food storage guide.
To take the keys
- Deli-counter sliced pastrami: 3 to 5 days refrigerated
- Vacuum-sealed packaged pastrami, unopened: 2 to 3 weeks in the refrigerator
- Vacuum-sealed packaged pastrami, opened: 3 to 5 days
- Whole, uncut pastrami: Refrigerate for up to 1 week
- Freezer: 1 to 2 months best quality for slicing; Up to 6 months for complete pieces
- Leave out more than 2 hours: discard
- Signs of spoilage: slimy texture, pungent smell, gray or green colour
How long does pastrami last?
Pastrami is a cured and smoked beef product, usually cut from the breast or navel. The curing and roasting processes give it a longer shelf life than uncured meats, such as turkey or roast beef, but it is still a fully cooked perishable product and must be refrigerated at all times. Unlike dry-cured products such as whole salami or pepperoni sticks, pastrami is not stable and cannot be stored at room temperature for a significant period of time.
Duration varies significantly depending on your shape. A whole piece of uncut pastrami retains moisture well and has less surface area exposed to air. After cutting, that area is multiplied and the clock runs faster.
| The type | Refrigerator (Unopened) | Refrigerator (After Opening) | the freezer |
|---|---|---|---|
| A whole piece of uncut pastrami | Maximum 1 week | 5 to 7 days (first cut done) | Up to 6 months |
| Vacuum Sealed Pastrami (Unopened) | 2 to 3 weeks (or use by date) | 3 to 5 days after opening | 1 to 2 months |
| Deli-counter sliced pastrami | N/A (use from date of purchase) | 3 to 5 days | 1 to 2 months |
How to tell if Pastrami has gone bad
Signs of deterioration
- Viscous or slimy texture: Fresh pastrami is moist but firm. The slimy surface film is the most reliable spoilage indicator. Discard immediately.
- Pungent or sour smell: Fresh pastrami has cured, smoky and spiced meat. A sour, pungent or unpleasant smell means that bacterial activity has taken over. Do not taste to check.
- Gray or greenish color: Fresh pastrami is a deep reddish pink with a dark spiciness on the outside. Gray edges or green spots that extend inward indicate spoilage. Superficial darkening of the species skin is normal. Gray or green is not the meat itself.
- Mold: Any visible fuzzy growth means rejecting the entire piece. Don’t cut around.
- Watery or colored liquid in the package: Some liquid in a vacuum sealed package is normal. Excessive cloudy or discolored liquid with a foul odor is a sign of spoilage.
Why Pastrami Lasts More Than Turkey or Ham
These factors give pastrami natural preservation advantages over uncured meats. Healing salt draws out moisture and creates an unfavorable environment for some bacteria. The roasting process adds phenolic compounds that have antimicrobial properties. Research from Cornell University has documented that black pepper inhibits approximately 25 percent of bacteria, and garlic is one of the most powerful natural antibacterial species. These properties likely contribute to the stability of pastrami, although no studies have specifically compared the shelf life of pastrami to corned beef.
In practical terms, the advantage is most apparent in the vacuum-sealed and whole-piece forms, where the curing and roasting of the pastrami helps the uncured turkey or roast beef last through comparable stages. After cutting and opening pastrami, the 3 to 5 day window is the same as other meats. Seasoned and smoky does not mean shelf-stable. Pastrami is a perishable meat that is fully cooked and must be refrigerated continuously. It also carries the same Listeria risk as other ready-to-eat meats. Listeria monocytogenes thrives in refrigerator temperatures, which is why the CDC advises pregnant women, adults over 65, and immunocompromised people to heat deli meat to 165 degrees Fahrenheit before eating.
How to store Pastrami
Good storage practices
- Cool immediately. Pastrami should be refrigerated as soon as you get home. Do not leave food in the bag or on the counter while unloading.
- Store in the coldest part of the refrigerator. The back of a middle or lower interior shelf maintains the most consistent temperature. Avoid the door.
- Gather the cut pieces well. For a whole piece of pastrami, wrap the cut face in plastic wrap or butcher paper before chilling. For slicing, transfer to an airtight container or reseal the deli bag.
- Spread the slices with parchment paper before freezing. Place individual slices on parchment paper, stack, and place in a ziplock freezer bag. This allows you to take out individual slices without defrosting the whole package.
- Thaw in the refrigerator overnight. Do not defrost on the counter. Use thawed pastrami within 3 to 5 days.
- Follow the 2 hour rule. Pastrami left at room temperature for more than 2 hours should be discarded. This applies whether it is sliced or whole, wrapped or wrapped.
Can you eat pastrami past its use by date?
For unopened vacuum-sealed packaged pastrami a day or two past the use-by date in a properly functioning refrigerator, it is usually a reasonable judgment call for healthy adults if the odor and texture pass controls. The use-by date assumes that the package remains unopened. Once opened, the date is less important than the 3 to 5 day window from when you broke the seal.
Never exceed the use-by date if you are pregnant, elderly or immunocompromised due to the Listeria risk associated with all ready-to-eat foods.
See also
How to Use Leftover Pastrami
If your pastrami is nearing the end of its window, use it in a heat application that reheats to 165 degrees Fahrenheit. A classic pastrami reuben, a pastrami hash, or pastrami folded in eggs are all good choices. For best results, steam pastrami instead of microwaving. A few minutes over boiling water rehydrates it and returns it to that tender, delicious texture that microwaves tend to dry out. The heating does double duty: it uses the pastrami and simultaneously addresses the Listeria concern. Pastrami also works charcuterie or fodder table for same day consumption. For complete USDA storage guidelines for cured meats, see USDA FSIS Sausage and Food Safety Page. For guidance from the CDC on Listeria and deli meats, see CDC Listeria home page.
Does Pastrami Go Bad FAQ
FAQ: Does pastrami need to be refrigerated?
Yes, always and without exception. Although cured and smoked, fully cooked pastrami is a perishable meat product. It should be kept at or below 40 degrees Fahrenheit at all times. There is no stable version of pastrami. If it was sold out of a refrigerated case, it’s in your fridge from the moment you get it home.
FAQ: How long does Pastrami last in the refrigerator after opening?
3 to 5 days for sliced pastrami from a deli counter or vacuum-sealed package. For a whole piece of pastrami that you’ve started slicing, up to 5 to 7 days if the unsliced part is kept tightly wrapped and refrigerated. Tracked from when you broke the stamp or first cut, not from the printed date.
FAQ: Is Pastrami the same as Corned Beef?
No, although they start from the same cut. Both pastrami and corned beef are usually made from beef brisket seasoned with salt and spices. The difference is what happens next. After curing it is boiled or stewed. The pastrami is coated in a spice rub (usually black pepper, coriander, garlic and paprika) and then smoked or steamed. The smoking and spice rub give pastrami a dark crust, smoky flavor and a slightly longer shelf life compared to corned beef. For storage purposes, treat it like corned beef pastrami: always refrigerate and use within 3 to 5 days of opening.
FAQ: Can you freeze pastrami?
yes Pastrami freezes well, especially for whole portions. Sliced Pastrami: Wrap tightly in plastic wrap, place parchment paper between slices, and store in a ziplock freezer bag. Best quality within 1 or 2 months. Whole piece of pastrami: after wrapping in butcher paper in aluminum foil, or if possible vacuum sealed. Best quality within 6 months. Thaw overnight in the refrigerator. Use within 3 to 5 days after thawing. Do not refreeze after thawing.
Further reading
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