Pastrami Vs Silverside: Which One Tastes Better?

When it comes to deli meats, pastrami and silverside reign supreme. Both boasting distinct flavors, textures, and culinary applications, these two meats have carved a special place in the hearts of meat enthusiasts worldwide. But what sets them apart, and which one deserves a spot on your next sandwich? Let’s dive into the mouthwatering world of pastrami vs silverside.

Origin and Cut of Meat

Pastrami:
Originating in Romania, pastrami is made from the navel end of the beef brisket. This cut is known for its rich marbling and fatty texture.

Silverside:
Silverside, also known as corned beef, has its roots in Ireland. It’s made from the top round of the beef leg, which is a leaner cut with less marbling.

Curing Process

Pastrami:
Pastrami undergoes a unique curing process that involves a combination of dry-rubbing and brining. The meat is seasoned with a blend of spices, including coriander, garlic, black pepper, and paprika, and then submerged in a saltwater brine for several days. This process infuses the meat with flavor and helps to preserve it.

Silverside:
Silverside is typically brined in a saltwater solution that may include additional spices, such as bay leaves, juniper berries, and thyme. The brining process can last for several weeks, allowing the meat to absorb the flavors and tenderize.

Smoking

Pastrami:
After curing, pastrami is cold-smoked for several hours or even days. This process imparts a characteristic smoky flavor and aroma.

Silverside:
While smoking is not a traditional part of the silverside curing process, some variations may incorporate a light smoking step to enhance the flavor.

Flavor and Texture

Pastrami:
Pastrami is known for its bold, savory flavor with hints of garlic, black pepper, and smoke. Its texture is tender and juicy, with a slight chewiness from the marbling.

Silverside:
Silverside has a milder flavor than pastrami, with a pronounced saltiness and a hint of spices. Its texture is leaner and more tender, with a slightly firmer bite.

Culinary Applications

Pastrami:
Pastrami’s robust flavor and smoky aroma make it a popular choice for sandwiches, especially the classic Reuben sandwich. It can also be sliced and served as an appetizer or used in salads and soups.

Silverside:
Silverside’s versatility makes it suitable for a wide range of culinary applications. It’s commonly sliced and served as a cold cut on sandwiches, salads, and platters. It can also be used in soups, stews, and casseroles.

Nutritional Value

Pastrami:
Pastrami is a high-protein meat, providing approximately 20 grams per 100-gram serving. It’s also a good source of iron, zinc, and B vitamins. However, it’s important to note that pastrami is also high in sodium due to the curing process.

Silverside:
Silverside is a leaner meat, containing less fat and calories than pastrami. It’s also a good source of protein and iron, but it’s lower in sodium.

Which One to Choose?

The choice between pastrami and silverside ultimately depends on personal preference and the intended use. For those who enjoy bold and smoky flavors, pastrami is an excellent option. For those who prefer a milder flavor and a leaner texture, silverside is a great choice.

Pastrami vs Silverside: The Verdict

Both pastrami and silverside offer unique culinary experiences that cater to different tastes and preferences. Pastrami’s bold flavors and smoky aroma make it a standout choice for sandwiches and appetizers, while silverside’s versatility and leaner texture make it a popular choice for a wide range of dishes. Ultimately, the best choice is the one that satisfies your taste buds and meets your culinary needs.

What People Want to Know

1. Is pastrami healthier than silverside?
While silverside is leaner and lower in calories than pastrami, both meats are high in protein and iron. Pastrami is higher in sodium due to the curing process.

2. Can I make pastrami or silverside at home?
Yes, it’s possible to make pastrami or silverside at home, but it requires a significant amount of time and effort. The curing and smoking processes can be complex, so it’s recommended to follow a detailed recipe and use proper equipment.

3. How long can pastrami or silverside be stored?
Properly cured and stored, pastrami can last for up to 2 weeks in the refrigerator. Silverside has a slightly longer shelf life of up to 3 weeks.