Pastrami is a delicious and flavorful meat product, and at WHAT.EDU.VN, we’re here to tell you What Is Pastrami Made Of. This cured and smoked meat is typically made from beef brisket, but variations using other cuts like beef plate or round also exist. This article explores the ingredients, preparation methods, and nutritional aspects of pastrami. Curious about deli meats and culinary arts? Let’s dive in and discover the savory details with some meat lovers.
1. What Exactly Is Pastrami?
Pastrami is a cured, smoked, and steamed meat product, often associated with Jewish delis. Originating from Romania, it was initially a way to preserve meat before refrigeration. Pastrami is known for its rich, smoky flavor and tender texture, making it a popular choice for sandwiches and other dishes.
1.1. Historical Background of Pastrami
Pastrami’s roots trace back to “pastrama,” a Romanian word. It evolved from “basturma,” a type of air-dried, cured meat popular in the Ottoman Empire. Romanian Jews adapted the recipe, and when they immigrated to the United States in the late 19th century, they brought their culinary traditions with them.
In America, pastrami found a home in New York City’s delis. The first pastrami sandwich is often credited to Sussman Volk, a Lithuanian immigrant who ran a deli on Delancey Street in 1887. He adapted a recipe he learned from a Romanian friend and began serving pastrami sandwiches, which quickly became a hit.
1.2. Key Characteristics of Pastrami
The defining features of pastrami include:
- Curing: The meat is brined in a mixture of salt, spices, and other seasonings.
- Smoking: After curing, the meat is smoked, which imparts a distinctive flavor.
- Steaming: Finally, the pastrami is steamed to ensure it is tender and moist.
- Spice Rub: Pastrami is typically coated in a spice rub that includes coriander, black pepper, garlic, and other spices.
2. What Cut of Meat Is Used for Pastrami?
The most common cut of meat used for pastrami is beef brisket, but other cuts can also be used. The choice of meat cut influences the final flavor and texture of the pastrami.
2.1. Beef Brisket
Brisket is a cut of meat from the breast or lower chest of beef cattle. It is a tough cut with a good amount of connective tissue, which makes it ideal for slow cooking methods like smoking and steaming. The connective tissue breaks down during cooking, resulting in a tender and flavorful product.
2.2. Beef Plate
The beef plate, also known as the navel, is another cut that can be used for pastrami. It is located below the ribcage and is fattier than brisket, resulting in a juicier final product. Pastrami made from beef plate is often considered more flavorful due to the higher fat content.
2.3. Beef Round
Beef round is a leaner cut of meat from the rear leg of the cow. While it is less commonly used for pastrami due to its lower fat content, it can be a suitable option for those looking for a leaner alternative. When using beef round, it is important to take extra care to keep the meat moist during the cooking process.
3. What Are the Key Ingredients in Pastrami?
Pastrami is characterized by its unique blend of spices and curing agents. These ingredients not only contribute to the flavor but also play a role in the preservation and texture of the meat.
3.1. Curing Agents
The curing process is essential for preserving the meat and developing its characteristic flavor. Common curing agents include:
- Salt: Salt is a primary curing agent that helps to draw out moisture from the meat and inhibit the growth of bacteria.
- Sodium Nitrite: Sodium nitrite is used to preserve the meat, enhance its color, and prevent the growth of botulism-causing bacteria.
- Sugar: Sugar is often added to the curing mixture to balance the saltiness and contribute to the flavor profile.
3.2. Spice Rub
The spice rub is what gives pastrami its distinctive flavor. Common spices used in the rub include:
- Black Pepper: Black pepper adds a spicy and pungent note to the pastrami.
- Coriander: Coriander seeds provide a warm, citrusy flavor that is characteristic of pastrami.
- Garlic: Garlic is a key ingredient that adds a savory and aromatic element.
- Mustard Seeds: Mustard seeds contribute a tangy and slightly bitter flavor.
- Paprika: Paprika adds color and a mild, slightly sweet flavor.
- Allspice: Allspice combines the flavors of cinnamon, nutmeg, and cloves, adding warmth and complexity.
3.3. Other Flavor Enhancers
In addition to the main spices, other ingredients may be added to enhance the flavor of pastrami:
- Bay Leaves: Bay leaves add a subtle, herbal note to the curing brine.
- Ginger: Ginger can add a warm and slightly spicy flavor.
- Cloves: Cloves provide a warm, aromatic flavor.
4. How Is Pastrami Made? A Step-by-Step Guide
Making pastrami is a multi-step process that requires time and attention to detail. Here is a general overview of the process:
4.1. Curing the Meat
- Prepare the Brine: Combine water, salt, sodium nitrite, sugar, and other spices in a large container.
- Submerge the Meat: Place the brisket or other cut of meat in the brine, ensuring it is fully submerged.
- Cure the Meat: Refrigerate the meat for 7-10 days, turning it occasionally to ensure even curing.
4.2. Applying the Spice Rub
- Rinse the Meat: Remove the meat from the brine and rinse it thoroughly under cold water.
- Prepare the Spice Rub: Combine black pepper, coriander, garlic powder, mustard seeds, paprika, and other spices in a bowl.
- Coat the Meat: Generously coat the meat with the spice rub, pressing it into the surface to ensure it adheres well.
4.3. Smoking the Pastrami
- Prepare the Smoker: Set up your smoker and preheat it to a temperature of 225-250°F (107-121°C).
- Smoke the Meat: Place the meat in the smoker and smoke it for 4-6 hours, or until the internal temperature reaches 150-160°F (66-71°C).
- Add Wood Chips: Use wood chips like hickory, apple, or oak to add a smoky flavor to the meat.
4.4. Steaming the Pastrami
- Wrap the Meat: Wrap the smoked meat tightly in foil or butcher paper.
- Steam the Meat: Place the wrapped meat in a steamer or a pot with a steaming basket. Steam for 2-3 hours, or until the internal temperature reaches 200-205°F (93-96°C).
- Rest the Meat: Remove the meat from the steamer and let it rest for at least 30 minutes before slicing.
4.5. Slicing and Serving
- Slice the Pastrami: Use a sharp knife or a meat slicer to slice the pastrami thinly against the grain.
- Serve the Pastrami: Serve the pastrami on rye bread with mustard or in other dishes like Reuben sandwiches.
Pastrami Slicing Technique
5. What Are the Nutritional Aspects of Pastrami?
Pastrami can be a good source of protein, but it is also high in sodium and fat. Understanding the nutritional content of pastrami can help you make informed choices about incorporating it into your diet.
5.1. Macronutrient Content
A typical 2-ounce (56-gram) serving of pastrami contains approximately:
- Calories: 150-180
- Protein: 15-20 grams
- Fat: 8-12 grams
- Carbohydrates: 1-2 grams
5.2. Micronutrient Content
Pastrami contains some vitamins and minerals, including:
- Vitamin B12: Important for nerve function and red blood cell production.
- Iron: Essential for carrying oxygen in the blood.
- Sodium: High in sodium due to the curing process.
5.3. Health Considerations
- Sodium Content: Pastrami is high in sodium, which can contribute to high blood pressure and other health issues. It is important to consume it in moderation, especially if you are sensitive to sodium.
- Fat Content: Pastrami can be high in fat, particularly if it is made from fattier cuts of meat like beef plate. Choose leaner cuts like brisket or round to reduce the fat content.
- Processed Meat: Pastrami is a processed meat, and some studies have linked high consumption of processed meats to an increased risk of certain cancers. It is best to consume pastrami in moderation as part of a balanced diet.
6. How Does Pastrami Compare to Other Deli Meats?
Pastrami is often compared to other deli meats like corned beef and roast beef. Understanding the differences between these meats can help you make the best choice for your taste preferences and dietary needs.
6.1. Pastrami vs. Corned Beef
- Meat Cut: Corned beef is typically made from brisket, while pastrami can be made from brisket, beef plate, or round.
- Spice Rub: Pastrami is coated in a spice rub that typically includes black pepper, coriander, and garlic, while corned beef is usually boiled with pickling spices.
- Cooking Method: Corned beef is boiled, while pastrami is smoked and steamed.
- Flavor: Pastrami has a smoky, spicy flavor, while corned beef has a salty, tangy flavor.
6.2. Pastrami vs. Roast Beef
- Meat Cut: Roast beef is typically made from cuts like sirloin or round.
- Preparation: Roast beef is roasted in the oven, while pastrami is cured, smoked, and steamed.
- Flavor: Roast beef has a simple, beefy flavor, while pastrami has a complex, smoky, and spicy flavor.
7. Where Can You Find the Best Pastrami?
Finding high-quality pastrami can be a culinary adventure. Here are some places where you can find the best pastrami:
7.1. Jewish Delis
Jewish delis are the traditional home of pastrami. These establishments often have their own recipes and methods for making pastrami, resulting in a unique and flavorful product. Some famous Jewish delis include:
- Katz’s Delicatessen (New York City): Known for its iconic pastrami on rye.
- Langer’s Delicatessen (Los Angeles): Famous for its pastrami sandwich with coleslaw and Russian dressing.
- Schwartz’s (Montreal): Renowned for its Montreal smoked meat, which is similar to pastrami.
7.2. Specialty Meat Shops
Specialty meat shops and butcher shops often carry high-quality pastrami. These establishments typically source their meat from local farms and use traditional methods for curing and smoking.
7.3. Online Retailers
Several online retailers offer pastrami for sale. This can be a convenient option if you do not have access to a good deli or meat shop in your area. Look for retailers that specialize in artisanal or gourmet foods.
8. How Can You Incorporate Pastrami into Your Diet?
Pastrami is a versatile ingredient that can be used in a variety of dishes. Here are some ideas for incorporating pastrami into your diet:
8.1. Classic Pastrami Sandwich
The classic pastrami sandwich is a simple yet satisfying meal. Layer thinly sliced pastrami on rye bread with mustard for a delicious and easy lunch or dinner.
8.2. Reuben Sandwich
The Reuben sandwich is a variation of the pastrami sandwich that includes sauerkraut, Swiss cheese, and Russian dressing. Grill the sandwich until the cheese is melted and the bread is toasted for a warm and comforting meal.
8.3. Pastrami Hash
Pastrami hash is a hearty breakfast dish made with diced pastrami, potatoes, onions, and peppers. Fry the hash in a skillet until it is crispy and serve it with a fried egg on top.
8.4. Pastrami Pizza
Add pastrami to your homemade pizza for a unique and flavorful twist. Combine it with other toppings like sauerkraut, Swiss cheese, and Russian dressing for a Reuben-inspired pizza.
8.5. Pastrami Salad
Dice pastrami and add it to your favorite salad for a protein-packed meal. Combine it with greens, vegetables, and a vinaigrette dressing.
9. What Are Some Common Mistakes to Avoid When Making Pastrami?
Making pastrami at home can be a rewarding experience, but it is important to avoid common mistakes that can affect the quality of the final product.
9.1. Not Curing the Meat Long Enough
Curing the meat for the proper amount of time is essential for developing its flavor and texture. Make sure to cure the meat for at least 7-10 days, turning it occasionally to ensure even curing.
9.2. Over-Smoking the Meat
Smoking the meat for too long can result in a bitter or acrid flavor. Monitor the temperature of the smoker and the internal temperature of the meat to avoid over-smoking.
9.3. Not Steaming the Meat
Steaming the meat is necessary to make it tender and moist. Do not skip this step, and make sure to steam the meat until it reaches an internal temperature of 200-205°F (93-96°C).
9.4. Slicing the Meat Incorrectly
Slicing the meat against the grain is important for ensuring it is tender and easy to chew. Use a sharp knife or a meat slicer to slice the pastrami thinly.
10. Frequently Asked Questions About Pastrami
Here are some frequently asked questions about pastrami:
10.1. Is Pastrami Gluten-Free?
Pastrami itself is gluten-free, as it is made from meat, spices, and curing agents. However, if you are purchasing pastrami from a deli or restaurant, be sure to check the ingredients list to ensure that it has not been cross-contaminated with gluten-containing ingredients.
10.2. Can I Freeze Pastrami?
Yes, you can freeze pastrami. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer bag. Frozen pastrami can be stored for up to 2-3 months.
10.3. How Long Does Pastrami Last in the Refrigerator?
Pastrami can last for 3-5 days in the refrigerator. Store it in an airtight container to keep it fresh.
10.4. What Is the Best Way to Reheat Pastrami?
The best way to reheat pastrami is to steam it. Place the pastrami in a steamer or a pot with a steaming basket and steam for 10-15 minutes, or until it is heated through.
10.5. Is Pastrami High in Cholesterol?
Pastrami does contain cholesterol, as it is made from meat. However, it can be part of a balanced diet when consumed in moderation.
11. The Versatility of Pastrami: Beyond Sandwiches
While pastrami is most famously known as the star of a classic deli sandwich, its rich, smoky flavor lends itself to a variety of culinary applications. Exploring these different uses can expand your appreciation for this cured meat and add exciting new dimensions to your meals.
11.1. Pastrami in Appetizers
- Pastrami-Wrapped Dates: Medjool dates stuffed with goat cheese and wrapped with a thin slice of pastrami offer a delightful sweet and savory combination.
- Pastrami Crostini: Toasted baguette slices topped with cream cheese, thinly sliced pastrami, and a sprinkle of fresh herbs make an elegant and flavorful appetizer.
- Pastrami Skewers: Cubes of pastrami threaded onto skewers with cherry tomatoes, mozzarella balls, and basil leaves create a colorful and tasty bite-sized snack.
11.2. Pastrami in Main Courses
- Pastrami Carbonara: A unique twist on the classic Italian pasta dish, using pastrami instead of pancetta or bacon.
- Pastrami Shepherd’s Pie: Ground lamb is replaced with diced pastrami for a smoky and savory take on this comforting dish.
- Pastrami Fried Rice: Diced pastrami adds a burst of flavor to traditional fried rice, complementing the rice and vegetables.
11.3. Pastrami in Breakfast Dishes
- Pastrami Eggs Benedict: English muffins topped with pastrami, poached eggs, and hollandaise sauce offer a luxurious and flavorful breakfast.
- Pastrami Omelet: Diced pastrami, onions, and cheese make a hearty and satisfying omelet filling.
- Pastrami Breakfast Burrito: Scrambled eggs, pastrami, potatoes, and salsa wrapped in a warm tortilla create a filling and delicious breakfast burrito.
12. Pastrami Around the World: Regional Variations
While pastrami is often associated with Jewish delis in New York City, variations of cured and smoked meats exist in different cultures around the world. Exploring these regional takes on pastrami can offer insights into different culinary traditions and flavor profiles.
12.1. Montreal Smoked Meat
Montreal smoked meat is very similar to pastrami, but with a few key differences. It is typically made from brisket that has been cured for a longer period of time, and the spice rub often includes more black pepper and less coriander. Montreal smoked meat is traditionally served on rye bread with yellow mustard.
12.2. Romanian Pastrama
As the origin of pastrami, Romanian pastrama is traditionally made from beef or mutton that has been cured, smoked, and seasoned with spices like garlic, paprika, and coriander. It is often served as part of a traditional Romanian meal.
12.3. South African Pastrami
In South Africa, pastrami is often made from beef or game meats like kudu or springbok. The meat is cured and smoked using local woods, giving it a unique flavor. It is often served as part of a charcuterie board or in sandwiches.
13. The Art of Making Pastrami at Home: Tips and Tricks
Making pastrami at home can be a rewarding culinary project. Here are some tips and tricks to help you create delicious, deli-quality pastrami in your own kitchen.
13.1. Choosing the Right Cut of Meat
When making pastrami at home, selecting the right cut of meat is crucial. Brisket is a popular choice, but beef plate or round can also be used. Look for a cut of meat that has a good amount of marbling, which will help keep the pastrami moist and flavorful during the cooking process.
13.2. Mastering the Curing Process
The curing process is essential for developing the flavor and texture of pastrami. Use a high-quality curing salt and follow a trusted recipe for the brine. Make sure the meat is fully submerged in the brine and refrigerate it for the recommended amount of time, turning it occasionally to ensure even curing.
13.3. Perfecting the Spice Rub
The spice rub is what gives pastrami its distinctive flavor. Experiment with different combinations of spices to create a rub that suits your taste preferences. Some popular spices include black pepper, coriander, garlic powder, mustard seeds, paprika, and allspice.
13.4. Achieving the Perfect Smoke
Smoking the pastrami is essential for imparting its signature smoky flavor. Use a smoker or grill and maintain a consistent temperature of 225-250°F (107-121°C). Use wood chips like hickory, apple, or oak to add a smoky flavor to the meat.
13.5. Steaming for Tenderness
Steaming the pastrami is necessary to make it tender and moist. Wrap the smoked meat tightly in foil or butcher paper and steam it until it reaches an internal temperature of 200-205°F (93-96°C). This will ensure that the connective tissue breaks down, resulting in a tender and flavorful product.
14. Debunking Common Myths About Pastrami
Like many popular foods, pastrami is surrounded by myths and misconceptions. Let’s debunk some of the most common myths about pastrami to set the record straight.
14.1. Myth: Pastrami Is Always High in Fat
While pastrami can be high in fat, it doesn’t have to be. The fat content of pastrami depends on the cut of meat used. Brisket and beef plate tend to be fattier, while beef round is leaner. You can also trim excess fat from the meat before curing and smoking to reduce the fat content.
14.2. Myth: Pastrami Is Unhealthy
Pastrami can be part of a healthy diet when consumed in moderation. It is a good source of protein and contains some vitamins and minerals. However, it is also high in sodium, so it’s important to balance it with other healthy foods.
14.3. Myth: Pastrami Is Difficult to Make at Home
While making pastrami at home requires time and effort, it’s not as difficult as it may seem. With the right recipe, tools, and techniques, you can create delicious, deli-quality pastrami in your own kitchen.
14.4. Myth: All Pastrami Tastes the Same
Pastrami can vary widely in flavor depending on the cut of meat used, the curing process, the spice rub, and the smoking method. Experiment with different recipes and techniques to find your favorite style of pastrami.
14.5. Myth: Pastrami Is Only for Sandwiches
While pastrami is famously known as the star of a classic deli sandwich, it can be used in a variety of other dishes. From appetizers to main courses to breakfast dishes, pastrami’s rich, smoky flavor lends itself to many culinary applications.
15. The Future of Pastrami: Trends and Innovations
As culinary trends evolve, pastrami is also undergoing innovations and adaptations. Here are some trends and innovations that are shaping the future of pastrami:
15.1. Plant-Based Pastrami
With the rise of plant-based diets, vegetarian and vegan versions of pastrami are becoming increasingly popular. These plant-based pastrami alternatives are typically made from ingredients like seitan, tofu, or mushrooms, and they are seasoned with spices to mimic the flavor and texture of traditional pastrami.
15.2. Sustainable Pastrami
As consumers become more conscious of the environmental impact of their food choices, sustainable pastrami is gaining traction. This involves using meat from sustainably raised animals and employing eco-friendly curing and smoking methods.
15.3. Artisanal Pastrami
Artisanal pastrami makers are focusing on using high-quality ingredients and traditional techniques to create unique and flavorful pastrami. They may experiment with different cuts of meat, spice rubs, and smoking methods to develop their own signature style.
15.4. Global Pastrami Fusion
Chefs are incorporating pastrami into dishes from around the world, creating exciting and innovative fusion cuisine. From pastrami tacos to pastrami sushi, the possibilities are endless.
15.5. Online Pastrami Delivery
With the growth of e-commerce, online pastrami delivery services are becoming increasingly popular. These services allow consumers to order high-quality pastrami from the comfort of their own homes and have it delivered directly to their door.
16. Where to Learn More About Pastrami and Meat Curing
For those interested in delving deeper into the world of pastrami and meat curing, numerous resources are available, including books, websites, and workshops.
16.1. Books on Meat Curing and Smoking
- “Charcuterie: The Craft of Salting, Smoking, and Curing” by Michael Ruhlman and Brian Polcyn: This comprehensive guide covers all aspects of meat curing and smoking, including pastrami.
- “Home Production of Quality Meats and Sausages” by Stanley Marianski and Adam Marianski: This book provides detailed instructions for making a variety of cured and smoked meats at home, including pastrami.
- “The River Cottage Book of Curing and Smoking” by Steven Lamb: This book offers a practical guide to curing and smoking meats, fish, and poultry, with a focus on sustainable and ethical practices.
16.2. Websites and Online Resources
- Serious Eats: This website features articles and recipes on a wide range of culinary topics, including pastrami and meat curing.
- Food52: This website offers a community-driven platform for sharing recipes and culinary tips, including those related to pastrami and meat curing.
- The Spruce Eats: This website provides comprehensive guides to cooking and food preparation, including detailed instructions for making pastrami at home.
16.3. Meat Curing and Smoking Workshops
- Fleisher’s Craft Butchery (New York City): This butcher shop offers workshops on meat curing and smoking, including pastrami.
- The Institute of Culinary Education (New York City): This culinary school offers courses on charcuterie and meat curing.
- Murray’s Cheese (New York City): This cheese shop offers workshops on cheese and charcuterie pairings, including pastrami.
17. What Are Some Delicious Recipes Featuring Pastrami?
Pastrami is a versatile ingredient that can be used in a variety of delicious recipes. Here are some ideas to get you started:
17.1. Pastrami and Swiss Hand Pies
Combine diced pastrami, Swiss cheese, sauerkraut, and Dijon mustard in a bowl. Roll out puff pastry dough and cut into circles. Fill each circle with the pastrami mixture, fold in half, and crimp the edges to seal. Bake until golden brown.
17.2. Pastrami and Potato Salad
Add diced pastrami to your favorite potato salad recipe for a smoky and savory twist. Combine it with boiled potatoes, celery, onion, mayonnaise, mustard, and seasonings.
17.3. Pastrami and Cabbage Stir-Fry
Stir-fry shredded cabbage with diced pastrami, carrots, onions, and garlic. Season with soy sauce, ginger, and sesame oil. Serve over rice or noodles.
17.4. Pastrami Quesadillas
Fill tortillas with sliced pastrami, shredded cheese, and your favorite toppings. Grill or pan-fry until the cheese is melted and the tortillas are golden brown.
17.5. Pastrami and Brussels Sprouts
Roast Brussels sprouts with diced pastrami and balsamic vinegar. The smoky flavor of the pastrami complements the slightly bitter flavor of the Brussels sprouts.
18. How to Store Pastrami Properly to Maintain Freshness
Proper storage is essential for maintaining the freshness and flavor of pastrami. Here are some tips for storing pastrami correctly:
18.1. Refrigeration
Store pastrami in the refrigerator at a temperature of 40°F (4°C) or below. Wrap it tightly in plastic wrap or place it in an airtight container to prevent it from drying out.
18.2. Freezing
Pastrami can be frozen for longer storage. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer bag. Frozen pastrami can be stored for up to 2-3 months.
18.3. Vacuum Sealing
Vacuum sealing is an effective way to store pastrami for both refrigeration and freezing. Vacuum sealing removes air from the packaging, which helps to prevent freezer burn and extend the shelf life of the pastrami.
18.4. Proper Handling
When handling pastrami, use clean utensils and avoid cross-contamination with other foods. Wash your hands thoroughly before and after handling pastrami.
18.5. Use or Freeze Promptly
For the best quality, use or freeze pastrami promptly after purchasing or making it. The longer it is stored, the more likely it is to lose its flavor and texture.
19. Understanding the Different Grades of Pastrami
Just like other types of meat, pastrami is often graded based on its quality. Understanding the different grades of pastrami can help you make informed choices when purchasing it.
19.1. USDA Grades for Beef
The USDA (United States Department of Agriculture) has a grading system for beef that is based on factors such as marbling, maturity, and texture. The grades for beef are:
- Prime: This is the highest grade of beef, with abundant marbling and a tender texture.
- Choice: This is a high-quality grade of beef with less marbling than Prime.
- Select: This is a leaner grade of beef with minimal marbling.
19.2. How USDA Grades Apply to Pastrami
While pastrami is not officially graded by the USDA, the quality of the beef used to make pastrami can affect its overall quality. Pastrami made from Prime beef is likely to be more tender and flavorful than pastrami made from Select beef.
19.3. Other Factors Affecting Pastrami Quality
In addition to the grade of beef, other factors can affect the quality of pastrami, including:
- The curing process: The quality of the curing brine and the length of time the meat is cured can affect its flavor and texture.
- The spice rub: The quality and blend of spices used in the rub can affect the overall flavor of the pastrami.
- The smoking method: The type of wood used for smoking and the length of time the meat is smoked can affect its flavor and texture.
19.4. Choosing the Right Grade of Pastrami
When choosing pastrami, consider your personal preferences and budget. If you are looking for the highest quality pastrami, opt for pastrami made from Prime beef. If you are on a budget, pastrami made from Choice or Select beef can still be a good option.
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