Pastrami- Reheat Instructions

Your pastrami is already cooked through— but you want to heat it up a bit to soften up the fat and get the collagen to relax. We suggest dijon and sauerkraut for a more savory experience. RussIan dressing with relish gives it a sweeter edge. Add melted cheese and crusty toasted bread for a to-die-for sandwich.

Sliced Pastrami:

Thaw your pastrami and remove from packaging. Place in a steamer basket over gently boiling water. Steam for 2-3 minutes.

Unsliced pastrami:

SOUS VIDE REHEAT (our recommendation)— Place thawed pastrami in a sous vide bag and sous vide at 190°F for one hour. This gives the collagen time to relax and the fat time to soften. Remove from sous vide and slice thin to enjoy.

OVEN REHEAT— To mimic the slow, low heat of a sous vide, wrap your thawed pastrami in foil. Place on the middle rack of your oven and bake for 1-1.5 hours (until hot all the way through) at 250°F. Remove from heat and slice thin to enjoy.

NOTE— If you are only planning to use part of your unsliced pastrami, only reheat the part you’re planning to use. Repeated reheats tend to make it a little bit rubbery.