Pastrami is a classic Jewish-American deli meat that is made from beef brisket, navel, or deckle. It is brined in a solution of salt, sugar, and spices like black peppercorns, cloves, dill, juniper berries, and bay leaves. After curing in the brine, pastrami is rubbed with a flavorful spice mix made from fennel and mustard seeds, coriander, black peppercorns, brown sugar, and garlic. This rub gives the meat a dark, flavorful crust. Pastrami is then smoked over hardwood and steamed before serving.

Pastrami and corned beef are both made from beef, but they are different cuts of meat and have different preparation methods. Corned beef is made from brisket, which comes from the lower chest of the cow, while pastrami is made from the navel, deckle, or brisket. Both are brined before cooking, but pastrami is coated with a spice mix after brining, while corned beef is not. Corned beef is boiled or steamed after its been salt-cured, while pastrami is smoked and then often steamed again before serving.