You have a vacuum-sealed package of pastrami in the fridge from the grocery store, a few slices left over from the one you cut at the deli counter on Tuesday, and a whole pastrami brisket you ordered from Katz’s that arrived yesterday. Three different products, three different shelf lives, and only one of them may last significantly longer than the others.
Does pastrami go bad?
Short answer: Yes, pastrami goes bad. Deli-sliced pastrami from the counter should be used within 3 to 5 days. Vacuum-sealed packaged pastrami lasts for 2 to 3 weeks in the refrigerator unopened, then 3 to 5 days after opening. A whole piece of uncut pastrami keeps refrigerated for up to 1 week. All types follow the 2-hour room temperature rule and freeze well for 1 to 2 months.
See the Food Storage Guide for more information on storing deli meats and perishable foods.
key takeaways
- Deli-counter cut pastrami: 3 to 5 days refrigerated
- Vacuum-sealed packaged pastrami, unopened: 2 to 3 weeks refrigerated
- Vacuum-sealed packaged pastrami, opened: 3 to 5 days
- Whole uncut pastrami slices: refrigerated up to 1 week
- Freezer: 1 to 2 months for chopped best quality; Up to 6 months for whole pieces
- Left on for more than 2 hours: Discard
- Signs of spoilage: sticky texture, sour odor, brown or green discoloration
How long does pastrami last?
Pastrami is a cooked and smoked beef product, usually made from the brisket or navel cut. The curing and smoking process gives it a longer shelf life than uncooked deli meats like turkey or roast beef, but it is still a fully cooked perishable product that requires refrigeration at all times. Unlike dry-cured products such as whole salami or pepperoni sticks, pastrami is not shelf-stable and cannot be stored at room temperature for any meaningful period of time.
Shelf life varies greatly depending on which form you have. A whole, uncut piece of pastrami retains moisture well and has less surface area exposed to air. Once cut, that surface area increases many times over and the clock runs faster.
| Type | refrigerator (not open) | Refrigerator (after opening) | freezer |
|---|---|---|---|
| Whole Uncut Pastrami Slice | up to 1 week | 5 to 7 days (first harvest) | up to 6 months |
| Vacuum-Sealed Packaged Pastrami (Unopened) | 2 to 3 weeks (or date of use) | 3 to 5 days after opening | 1 to 2 months |
| Deli-Counter Cut Pastrami | N/A (use from the day of purchase) | 3 to 5 days | 1 to 2 months |
How to tell if pastrami has gone bad
Symptoms of Malfunction
- Sticky or sticky texture: Fresh pastrami is moist but firm. A sticky film on the surface is the most reliable indicator of spoilage. Discard immediately.
- Sour or musty smell: Fresh pastrami has a distinctive smoky, spicy, cured meat aroma. Sour, stale or foul smell means that bacterial activity has increased. Don’t taste it to confirm.
- Brown or green discoloration: Fresh pastrami is deep red-pink in color and has deep spices on the outside. Brown edges or any green spots extending inwards indicate spoilage. Some degree of blackening of the surface of the spice layer is normal. The flesh itself is not gray or green.
- Mould: Any visible cloudy growth means discarding the entire piece. Don’t cut around it.
- Watery or discolored liquid in package: Some liquid in vacuum-sealed packages is normal. Extremely cloudy or discolored liquid with a foul odor is a sign of spoilage.
Why does pastrami last longer than turkey or ham?
These factors give pastrami a natural preservation advantage over uncooked deli meats. The salt in the cure draws out moisture and creates an environment inhospitable to some bacteria. The smoking process releases phenolic compounds with antimicrobial properties. Research from Cornell University has documented that black pepper inhibits about 25 percent of bacteria, and garlic is one of the strongest natural antibacterial spices. These properties likely contribute to the stability of pastrami, although no studies have specifically compared pastrami shelf life to that of corned beef.
In practice its advantage is most visible in vacuum-sealed and whole-piece forms, where curing and smoking the pastrami helps preserve it in comparable steps to uncooked turkey or roast beef. Once pastrami is cut and opened, the curing time is 3 to 5 days, the same as for other deli meats. Cured and smoked does not mean shelf-stable. Pastrami is still a fully cooked perishable meat product and must be constantly refrigerated. It also carries the same listeria risk as other ready-to-eat deli meats. Listeria monocytogenes can grow at refrigerator temperatures, which is why the CDC recommends heating deli meats to 165 degrees Fahrenheit before eating them for pregnant women, adults ages 65 and older, and immunocompromised individuals.
How to Store Pastrami
Best Storage Practices
- Refrigerate immediately. Pastrami should be refrigerated as soon as you get home. Don’t leave it in a grocery bag or on the counter while you unpack.
- Store in the coldest part of the refrigerator. The back of the middle or bottom interior shelf maintains the most consistent temperature. Avoid the door.
- Wrap the cut pieces tightly. For whole pastrami pieces, wrap cut face down in plastic wrap or butcher paper before refrigerating. To slice, transfer to an airtight container or reseal the deli bag.
- Remove the slices from the parchment before freezing. Place individual slices on parchment paper, stack and place in a zip-top freezer bag. This allows you to pull out individual slices without melting the entire package.
- Thaw in the refrigerator overnight. Don’t melt 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 thrown away. This applies whether it is chopped or whole, wrapped or unwrapped.
Can you eat pastrami after the use by date?
For unopened vacuum-sealed packaged pastrami, stored a day or two past the use-by date in a properly functioning refrigerator, it is often a reasonable judgment call for healthy adults if it passes odor and texture checks. The use-by date assumes that the package remains sealed. Once opened, the date has little meaning until 3 to 5 days after the seal is broken.
If you are pregnant, elderly, or immunocompromised due to the listeria risk associated with all ready-to-eat deli meats, never extend the use-by date.
See also
How to Use Leftover Pastrami
If your pastrami is nearing the end of its window, use it in a hot application that heats it to 165 degrees Fahrenheit. The classic pastrami Reuben, pastrami hash, or pastrami folded into eggs are all good choices. For best results, steam the pastrami instead of microwaving it. Boiling the water for a few minutes restores the moisture and returns it to that soft, fresh texture that tends to dry out in the microwave. The heating serves dual purposes: it perks up the pastrami and addresses the listeria concern simultaneously. Pastrami also works well on charcuterie or charcuterie boards for same-day consumption. For complete USDA guidance on refined meat storage, see USDA FSIS Sausage and Food Safety Page. For CDC guidance 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. Despite being cured and smoked, pastrami is a fully cooked perishable meat product. It should be kept at or below 40 degrees Fahrenheit at all times. There is no shelf-stable version of pastrami. If it was sold from a refrigerated case, it stays in your refrigerator from the moment you bring it home.
FAQ: How long does pastrami last in the fridge after opening?
3 to 5 days for sliced pastrami, whether from the deli counter or from an opened vacuum-sealed package. For a whole uncut piece of pastrami that you have started cutting, it will take up to 5 to 7 days if the uncut portion is tightly wrapped and kept refrigerated. Track when you first broke the seal or made the first cut, not by the printed date.
FAQ: Is pastrami the same as corned beef?
No, although they start with the same cut. Both pastrami and corned beef are typically made from beef brisket that has been cooked and cured with salt and spices. The difference is what happens next. Corned beef is then boiled or steamed after it has been cured. Pastrami is coated in spices (usually black pepper, coriander, garlic and paprika) and then smoked or steamed. Smoking and spice rub gives pastrami its distinctive deep crust, smoky flavor and slightly longer shelf life than corned beef. For storage purposes, treat corned beef the same way as pastrami: always refrigerate and use within 3 to 5 days of opening.
FAQ: Can you freeze pastrami?
Yes. Pastrami freezes well, especially for whole pieces. Sliced pastrami: Wrap tightly in plastic wrap, place parchment paper between slices and store in a zip-top freezer bag. Best quality within 1 to 2 months. Whole pastrami slice: Wrap in butcher paper, then wrap in aluminum foil, or vacuum-seal if possible. Best quality within 6 months. Thaw overnight in the refrigerator. Use within 3 to 5 days after thawing. Once thawed, do not refreeze.
Further reading
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