Plastrami

Plastrami is not a widely attested culinary term. In most contexts, it is a misspelling or playful variant of pastrami, a seasoned, cured, and smoked beef deli meat prominent in Jewish and American deli traditions. Pastrami is typically made from beef navel (the forequarter near the belly) or brisket, which is cured in a brine with salt, sugar, and nitrites, then coated with a spice rub (often black pepper, coriander, garlic, and paprika) and smoked before being steamed to tenderness.

The preparation yields a peppery, smoky meat with a characteristic rosy color and moist texture. It is traditionally served thinly sliced on rye bread with mustard, forming the classic pastrami on rye. It also features in other sandwiches, such as the Reuben, where it may substitute for or accompany corned beef.

Regional and commercial variations exist: some producers use different cuts, spice mixes, or curing times, and there are modern versions marketed as pastrami made from turkey, other beef cuts, or plant-based ingredients. If the term plastrami appears in a menu or recipe, it most likely refers to pastrami or to a playful branding rather than to a distinct, codified dish.

Etymology: The traditional word pastrami derives from Romanian pastramă, via Yiddish and American usage. The spelling plastrami is not standard and is rarely used in formal culinary writing outside of humor or error.