Pastrami and salt beef are beef brisket joints that are cured in salt water to preserve them. This traditional preservation technique is what gives the meat the salty flavour and the red pigment.
To make salt beef you steam the cured beef for 12 hours.
To make pastrami you smoke the cured beef for 8 hours and steam it for 4. The smoke is what creates the dark bark around the outside of the pastrami, dissimilar to salt beef.
Salt Beef is very popular in London where as Pastrami is very popular in New York.
Order a 1Kg of both to get free delivery in the UK.