How Long Pastrami Lasts in the Refrigerator and How to Store It Properly

Pastrami keeps for 3 to 5 days in the refrigerator once it's been sliced and stored correctly

Pastrami is cured and smoked meat, which gives it natural preservatives that extend its life compared to fresh deli meats. Once you bring it home from the deli counter or butcher, how long it lasts depends on whether it's still sealed, how it's wrapped, and your refrigerator temperature. Unopened, vacuum-sealed pastrami can last up to two weeks. Once you open it or slice into it, the clock starts: you have roughly 3 to 5 days before the meat begins to dry out, develop off-flavors, or show signs of spoilage.

The reason for this window is that pastrami's curing and smoking process creates an inhospitable environment for most bacteria, but once you expose the cut surface to air and moisture, that protection weakens. Temperature matters too—your refrigerator should stay at 40°F (4°C) or below. If it drifts warmer, pastrami spoils faster.

Key Takeaways

• Unopened, vacuum-sealed pastrami lasts about two weeks in the refrigerator; opened pastrami lasts 3 to 5 days.
• Wrap opened pastrami tightly in plastic wrap or aluminum foil, or store it in an airtight container to slow moisture loss and oxidation.
• Keep your refrigerator at 40°F (4°C) or below; warmer temperatures cut shelf life in half.
• Pastrami that smells sour, feels slimy, or shows gray or green discoloration should be discarded immediately.
• Frozen pastrami keeps for 2 to 3 months and is the best option if you won't use it within a week.

How to wrap pastrami to extend its refrigerator life

The moment you open pastrami, it begins to lose moisture and pick up odors from your refrigerator. Wrapping it properly slows both processes. Remove pastrami from its original packaging and wrap it tightly in plastic wrap, pressing the wrap directly against the meat's surface to minimize air pockets. Alternatively, wrap it in aluminum foil, which also blocks light and air. If you have an airtight container, that's even better—place the pastrami inside and seal the lid firmly.

Do not leave pastrami sitting on a plate uncovered or loosely wrapped. The exposed surface will dry out within a day or two, becoming tough and developing a stale taste. If you've sliced pastrami but won't use all of it immediately, separate the slices with parchment paper before wrapping. This makes it easier to remove only what you need without disturbing the rest.

Where to store pastrami in your refrigerator

Store pastrami on a shelf in the coldest part of your refrigerator, usually the back of the middle or lower shelves. Avoid the door, where temperature fluctuates every time you open it. Pastrami is a deli meat, so it belongs in the same zone as other cured meats, cheese, and leftovers—not in the crisper drawer, which is designed for vegetables and can trap excess moisture.

Keep pastrami away from raw meat and poultry to prevent cross-contamination, even though pastrami is already cooked. Store it on a shelf above raw items, or in a separate container if shelf space is tight. If your refrigerator has a dedicated deli drawer, that's an ideal spot because it maintains consistent temperature and humidity.

Signs pastrami has gone bad

Pastrami that has spoiled will show clear warning signs. Smell it first: if it has a sour, off, or unpleasant odor that's different from its normal smoky-savory scent, discard it. Touch the surface: if it feels slimy or sticky, bacteria have begun to multiply. Look at the color: fresh pastrami is deep red or burgundy. If you see gray, green, or white spots or a dull, faded appearance, mold or bacterial growth is present.

Trust your senses. Pastrami that looks or smells questionable is not worth the risk. When in doubt, throw it out. The curing and smoking process makes pastrami resistant to spoilage, but once those signs appear, the meat is no longer safe to eat.

Freezing pastrami for longer storage

If you won't use pastrami within 5 days, freezing is your best option. Wrap it tightly in plastic wrap, then place it in a freezer bag, pressing out as much air as possible before sealing. Label the bag with the date. Frozen pastrami keeps for 2 to 3 months without significant quality loss, though the texture may become slightly drier after thawing.

To thaw, move pastrami to the refrigerator and let it thaw slowly overnight. Do not thaw it at room temperature, which allows bacteria to multiply. Once thawed, use it within 2 days. Do not refreeze pastrami after thawing, as this damages the meat's texture further and increases food safety risk.

How refrigerator temperature affects pastrami shelf life

Your refrigerator's temperature is the single biggest factor in how long pastrami lasts. At 40°F (4°C), pastrami stays safe and maintains quality for the full 3 to 5 days. At 45°F (7°C), that window shrinks to 2 to 3 days. At 50°F (10°C) or warmer, pastrami can spoil within 24 to 48 hours.

Check your refrigerator's temperature with a simple thermometer—place it on a shelf and read it after a few hours. If your refrigerator is running warmer than 40°F, adjust the thermostat dial. A refrigerator that's too warm not only shortens pastrami's life but also puts all your perishable foods at risk. If your refrigerator consistently runs warm, it may need servicing or the door seal may need replacement.

Storing deli-sliced versus home-sliced pastrami

Pastrami from the deli counter is sliced fresh to order, which means it has a shorter shelf life than whole pastrami. Deli-sliced pastrami lasts 3 to 5 days if wrapped tightly. If you buy a whole pastrami brisket and slice it yourself at home, the freshly cut surface is exposed to air, so it also lasts 3 to 5 days once sliced.

Some delis will wrap pastrami in butcher paper, which is good for transport but not ideal for long-term refrigerator storage. As soon as you get home, transfer it to plastic wrap or an airtight container. If you know you'll use pastrami over several days, ask the deli to slice only what you need today and plan to return for more later. This way, each portion is as fresh as possible when you use it.

Frequently Asked Questions

Can I eat pastrami after 5 days if it looks and smells fine?

The 3 to 5 day window is a safety guideline, not a hard expiration. Pastrami that looks and smells normal after 5 days may still be safe, but bacteria can be present without obvious signs. If you're uncertain, freezing it instead is the safer choice. Once pastrami passes 5 days, the risk of foodborne illness rises significantly.

Does pastrami from the deli last longer than pastrami I cook myself?

Deli pastrami and home-cooked pastrami have similar shelf lives once sliced—both last 3 to 5 days. The difference is that deli pastrami is already fully cooked and cured, while home-cooked pastrami depends on your cooking method. Either way, wrapping and refrigerator temperature are what matter most.

What's the difference between storing pastrami and storing corned beef?

Pastrami and corned beef are both cured and cooked, so they have similar shelf lives: 3 to 5 days once opened. The storage method is identical—wrap tightly and refrigerate at 40°F or below. Pastrami is smoked, which adds a layer of preservation, but this doesn't significantly extend its life once sliced.

Can I store pastrami in the freezer in its original deli paper?

Deli paper is not airtight and allows freezer burn to develop, which dries out the meat and damages its texture. Wrap pastrami in plastic wrap or place it in a freezer bag before freezing. This protects it from air exposure and keeps it in better condition for the full 2 to 3 months.

How do I know if my refrigerator is cold enough for pastrami?

Use a refrigerator thermometer placed on a middle shelf for a few hours. The temperature should read 40°F (4°C) or below. If it's warmer, adjust your refrigerator's thermostat dial to a colder setting. Check the temperature again after 24 hours to confirm the adjustment worked.