Pastrami is not basically corned beef although it can be considered corned beef.
While both corned beef and pastrami are brined cuts of beef, the difference is that corned beef is often boiled without additional smoking involved and pastrami is smoked after brining, which gives the pastrami a distinct flavor and texture when compared to corned beef.
The cut of meat that pastrami is made of comes from the navel or plate cut of beef brisket which is a fatty, well marbled section.
The kind of meat that pastrami is made out if is beef brisket or point brisket.
Beef brisket is the most common kind of meat that pastrami is made from.
However some other meats such as navel, shoulder and beef plate are sometimes used in making pastrami..
The majority of pastrami is made from beef brisket.
The process to make pastrami includes.
Brining the raw meat.
Then partially drying the meat.
Then the meat is coated in spices which included garlic, mustard seeds, coriander and crushed black pepper.
The meat is then often cold smoked or steamed.
Pastrami originated in Romania as a way to preserve meats before refrigeration became available.
Pastrami is an iconic meat in Eastern European cuisine, New York City cuisine and American Jewish cuisine.
Pastrami is often found served on sandwiches in delis.
While there are variations of pastrami that are made from other meats, such as turkey, pork is not typically used for pastrami.