The Core Difference: How They’re Finished
Many people assume that because pastrami and corned beef begin their lives in a similar fashion—submerged in a seasoned salt brine—they must be equally salty. However, the steps taken after the initial cure are what ultimately determine the final flavor, texture, and saltiness of each meat. The surprising reality is that corned beef typically packs a heavier sodium punch than its smoky counterpart, pastrami.
The Foundational Cure: The Brine
Both pastrami and corned beef start with a tough cut of beef, often brisket, that is cured in a salt-water solution, or brine. The process can take anywhere from five to ten days and is a crucial step for both flavor and preservation. A curing salt, such as Prague powder #1, is often included in the brine to help create the characteristic reddish-pink color and inhibit bacterial growth. The name 'corned beef' itself is a historical reference to the large 'corns,' or grains, of salt originally used in this curing process.
Pastrami's Path: Desalination, Spice Rub, and Smoke
After the brining period, pastrami undergoes several additional steps that significantly alter its flavor and saltiness:
- Desalination Soak: Before smoking, the cured beef is often soaked in fresh water for several hours to draw out excess salt. This critical step is the primary reason pastrami ends up less salty than corned beef.
- Spice Rub: The meat is coated generously in a dry rub of spices, including black pepper, coriander seeds, garlic, and sometimes mustard seeds. This creates a complex, charred-looking crust that defines pastrami's flavor profile.
- Smoking: The spice-rubbed beef is then smoked over wood, which infuses it with a rich, smoky flavor.
- Steaming: Finally, pastrami is often steamed before serving, which tenderizes the meat.
Corned Beef's Classic Boil
Corned beef, on the other hand, follows a more straightforward process after the initial brine:
- Rinse and Cook: After the brine, the meat is typically rinsed and then cooked. The rinsing removes some surface salt, but not as much as the prolonged soak for pastrami.
- Boiling or Steaming: The primary cooking method for corned beef is boiling or steaming, often with vegetables like cabbage and potatoes. The boiling process can pull out some salt, but the overall salinity remains higher than in pastrami due to the shorter rinsing and lack of a dedicated soak.
Pastrami vs. Corned Beef: A Comparison Table
| Feature | Pastrami | Corned Beef |
|---|---|---|
| Cut of Meat | Typically fattier cuts like navel or brisket point | Usually leaner flat cut of brisket |
| Flavor Profile | Richer, smokier, spicier | Simpler, savory, salt-forward |
| Saltiness | Generally less salty | Generally saltier |
| Curing Method | Brined, then soaked to desalinate | Brined |
| Post-Cure Treatment | Rubbed with spices, then smoked and steamed | Typically boiled or steamed |
| Texture | More tender, fall-apart | Firmer |
The Verdict: Why Corned Beef is Saltier
While both meats have high sodium levels, corned beef is the saltier of the two. This is primarily due to the distinct post-brining treatment of pastrami. The deliberate soak that pastrami undergoes to remove excess salt, combined with the bold flavor from the spice rub and smoke, results in a final product that is more complex and less overwhelmingly salty. Corned beef's simpler preparation and reliance on the brine for its flavor means the salt is the more prominent taste.
Flavor Beyond Salt: Smoke vs. Savory
Beyond the salt content, the most significant flavor distinction comes from the finishing techniques. Pastrami's smoking process imparts a complex, wood-fired taste that layers with the spice rub to create a rich experience. This complexity allows the saltiness to play a supporting role. In contrast, corned beef's flavor is simpler and more straightforward. The saltiness from the brine is the dominant flavor, complemented by the pickling spices used in the curing mixture.
Controlling the Saltiness
For those sensitive to sodium, there are methods to reduce the saltiness of both meats. For store-bought cured meats, which can be very salty, rinsing the meat under cool water is a good first step before cooking. When making your own pastrami, the desalination soak after the brining is essential. For corned beef, soaking it in fresh water for several hours before cooking can help draw out some of the excess salt. Adding a potato to the cooking liquid is a traditional, though not entirely proven, method to absorb some salt.
Conclusion: Choosing Your Deli Delight
In the battle of saltiness, corned beef is the clear winner, with a more direct and potent salty flavor derived from its brining and boiling process. Pastrami, with its complex combination of desalinated meat, spice rub, and smoking, offers a richer, smokier, and ultimately less salty taste experience. The choice between the two depends on whether you prefer the straightforward savory saltiness of corned beef or the more nuanced, smoky profile of pastrami. Both make for an incredible deli sandwich, but understanding their preparation helps you choose the perfect meat for your palate. For an in-depth guide on making your own pastrami and controlling its salt level, consult this recipe from Serious Eats.
