You have a package of vacuum-sealed pastrami in the grocery store refrigerator, a few slices left over from what you cut at the deli counter on Tuesday, and a whole pastrami breast you ordered from Katz’s that arrived yesterday. Three different products, three different shelf lives, and only one of them can last much longer than the others.
Does pastrami go bad?
The short answer: Yes, pastrami goes bad. Sliced deli pastrami from the counter should be used within 3 to 5 days. Vacuum-packed pastrami will keep for 2 to 3 weeks unopened in the refrigerator, then 3 to 5 days after opening. A whole, uncut piece of pastrami will keep for up to 1 week in the refrigerator. All types follow the 2 hour room temperature rule and freeze well for 1-2 months.
To learn more about storing deli meats and perishable foods, visit Food Storage Guide.
Key takeaways
Sliced deli meat pastrami: 3 to 5 days in the refrigerator Vacuum-packed pastrami, unopened: 2 to 3 weeks in the refrigerator Vacuum-packed pastrami, opened: 3 to 5 days Whole, uncut piece of pastrami: refrigerate for up to 1 week Freezer: 1 to 2 months best quality for slices; up to 6 months for whole pieces Left out for more than 2 hours: throw away Signs of deterioration: slimy texture, sour odor, gray or green discoloration How long does pastrami last? Pastrami is a cured and smoked beef product, usually made from cut brisket or navel. The curing and smoking processes give it a longer shelf life than uncured cured 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 like whole salami or pepperoni sticks, pastrami is not shelf-stable and cannot be stored at room temperature for a significant period of time.
Shelf life varies greatly depending on the form you have. A whole, uncut piece of pastrami retains moisture well and has less surface area exposed to air. Once cut, this surface multiplies and the clock runs faster.
Type Refrigerator (unopened) Refrigerator (after opening) Freezer Whole uncut piece of pastrami Up to 1 week 5 to 7 days (first cut made) Up to 6 months Vacuum-packed pastrami (unopened) 2 to 3 weeks (or use-by date) 3 to 5 days after opening 1 to 2 months Sliced pastrami from deli counter N/A (use from day of purchase) 3 to 5 days 1 to 2 months How to tell if pastrami has gone bad Signs of deterioration
Viscous or sticky texture: Fresh pastrami is soft but firm. A viscous film on the surface is the most reliable indicator of deterioration. Discard immediately. Sour or rancid smell: Fresh pastrami has a characteristic aroma of smoked, spicy and salty meat. A sour, rancid or unpleasant smell means bacterial activity has taken hold. Don’t taste it to check. Gray or greenish discoloration: Fresh pastrami is dark reddish pink with a dark spicy exterior. Gray edges extending inward or green spots indicate deterioration. Some darkening of the surface of the spice crust is normal. Gray or green in the meat itself is not. Mold: Any visible fuzzy growth means throwing out the entire piece. Don’t cut around it. Watery or discolored liquid in packaging: A little liquid in vacuum sealed package is normal. Excessively cloudy or discolored liquid with an unpleasant odor is a sign of spoilage. Why pastrami lasts longer than turkey or ham These factors give pastrami natural preservative advantages over unsalted cured meats. The salt in the cure extracts moisture and creates an inhospitable environment for certain bacteria. The smoking process adds phenolic compounds with antimicrobial properties. Research from Cornell University has shown that black pepper inhibits about 25% of bacteria and garlic is among the most powerful natural antibacterial spices. 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 evident in vacuum-sealed and whole-cut forms, where curing and smoking pastrami helps it outlast unsalted turkey or roast beef at comparable stages. Once the pastrami is sliced and opened, the 3-5 day window is the same as other deli meats. Salted and smoked do not mean shelf-stable. Pastrami is always a fully cooked perishable meat product and must be refrigerated at all times. It also carries the same listeria risk as other ready-to-eat deli meats. Listeria monocytogenes can grow at refrigerator temperatures, so the CDC advises pregnant women, adults 65 and older, and immunocompromised people to heat cold cuts to 165 degrees Fahrenheit before eating them.
How to store pastrami Best Storage Practices
Refrigerate immediately. The pastrami should be refrigerated as soon as you get home. Do not leave it in the grocery bag or on the counter when unpacking. 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. Wrap the cut pieces tightly. For a whole piece of pastrami, wrap the cut side in plastic wrap or butcher paper before refrigerating. For the slices, transfer them to an airtight container or seal the deli bag. Separate the slices with parchment paper before freezing. Arrange individual slices on parchment paper, stack them and place them in a zip-top freezer bag. This allows you to remove individual slices without defrosting the entire 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, packaged or not. Can you eat pastrami after the use-by date? For unopened vacuum-packed pastrami, a day or two past the expiration date in a properly functioning refrigerator is often a reasonable decision for healthy adults if it passes odor and texture checks. The use-by date assumes that the packaging remains sealed. Once opened, the date matters less than the 3-5 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 deli meats.
See also
How to use leftover pastrami If your pastrami is nearing the end of its window, use it in a hot application that warms it to 165 degrees Fahrenheit. The classic pastrami Reuben, a pastrami hash, or pastrami folded into eggs are all good options. For best results, steam rather than microwave. A few minutes over simmering water restores moisture and gives it that tender, deliciously fresh texture that microwaving tends to dry out. The heater has a dual function: it uses the pastrami and simultaneously addresses the Listeria problem. Pastrami is also working on a charcuterie or pasture board for same-day consumption. For complete guidance from the USDA on storing deli meats, visit USDA FSIS Sausage and Food Safety Page. For guidance from the CDC on Listeria and deli meats, see CDC Listeria main page.
Does pastrami go bad FAQ FAQ: Does pastrami need to be refrigerated? Yes, always and without exception. Although it is salty and smoked, pastrami is a fully cooked perishable meat product. It should be kept at 40 degrees Fahrenheit or lower at all times. There is no shelf-stable version of pastrami. If it was 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? 3 to 5 days for sliced pastrami, whether in the deli section or in open vacuum packaging. For a whole, uncut piece of pastrami that you have started to slice, up to 5 to 7 days if the unsliced portion is tightly wrapped and kept cold. Track from when you first broke the seal or made the first cut, not from the printed date.
FAQ: Is pastrami the same as corned beef? No, even if they start from the same cut. Pastrami and corned beef are typically made from beef brisket that has been brined and cured with salt and spices. The difference is what happens next. Corned beef is boiled or simmered after drying. Pastrami is coated in spices (usually black pepper, coriander, garlic and paprika) then smoked or steamed. Smoking and spices give pastrami its distinctive dark crust, smoky flavor, and slightly longer shelf life than corned beef. For storage purposes, treat corned beef the same as pastrami: always store it in the refrigerator and use it within 3 to 5 days of opening.
FAQ: Can you freeze pastrami? Yes. Pastrami freezes well, especially in 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 1-2 months. Whole piece of pastrami: wrap in butcher paper then in aluminum foil, or if possible vacuum seal. Best quality within 6 months. Thaw overnight in the refrigerator. Use within 3 to 5 days after thawing. Do not refreeze once thawed.
Further reading Does salami go bad? Does pepperoni go bad? Does deli turkey go bad? Does ham go bad? Food Storage Guide Better Living may earn commissions through affiliate links and may occasionally offer sponsored or partnered content. If you make a purchase through our links, we may receive a small commission at no cost to you.
