How long does pastrami last?
In the fridge, pastrami keeps for 40 days from purchase.
No guideline
40 days
from purchase
No guideline
Does pastrami go bad?
Yes. The fridge time above is the window USDA gives for good quality; after it, pastrami may still be safe for a short while but quality drops and spoilage signs start. The date on the package is the maker's quality promise; the times here count from purchase unless marked "from the package date".
Two numbers to keep in mind: a fridge at 40 F (4 C) or below, and no more than 2 hours at room temperature (1 hour above 90 F / 32 C) for anything perishable.
How pastrami compares with other meat: smoked or processed
USDA FoodKeeper gives pastrami one time: 40 days in the fridge from purchase, and no figure for the other places. A blank usually means the food is not stored that way, not that the data is missing. The foods USDA lists next to pastrami in meat: smoked or processed show the range for the group:
| Food | Pantry | Fridge | Freezer |
|---|---|---|---|
| Bratwurst(first of 2 kinds) | no guideline | 2 to 3 days | 2 to 3 months |
| Chorizo(first of 3 kinds) | no guideline | 1 to 2 days | 1 to 2 months |
| Corned beef | no guideline | 5 to 7 days | 1 month |
| Ham(first of 20 kinds) | no guideline | 6 to 9 months | Not recommended |
| Hot dogs | no guideline | 2 weeks | 1 to 2 months |
| Pate(first of 3 kinds) | no guideline | 1 to 2 days | 1 to 2 months |
| Pork roll | no guideline | Use by the package date | no guideline |
| Prosciutto | no guideline | 2 to 3 months | 1 month |
| Sausage(first of 3 kinds) | no guideline | 1 to 2 days | 1 to 2 months |
About meat: smoked or processed. Bacon, ham, sausage and hot dogs are cured or smoked, which extends their life compared to raw meat, but they are not shelf stable once opened. Vacuum-sealed packaging keeps them fresh far longer than a resealed bag ever will. All meat: smoked or processed.
How to tell pastrami has gone bad
General signs for meat: smoked or processed, the group USDA lists pastrami under.
- Slimy or sticky film on hot dogs or sliced sausage
- Grey or green tinge developing on the surface
- Sour or off smell replacing the usual smoky scent
- Hardened, dried-out edges on bacon left uncovered too long
- Package losing its vacuum seal or ballooning with gas
More on meat: smoked or processed. The times above are quality guidelines, not safety limits; food that shows these signs goes out regardless of the date.
How long do other meat: smoked or processed last?
Source: USDA FSIS FoodKeeper dataset (public domain). How we decode the data.