The objective of this study was to compare the effect of nitrates and nitrites as common preservatives and its alternatives to reduce the use of these substances to the absolute minimum required for preservation effect in pastrami. In this work, the effect of preserving pastrami with sodium nitrite (200 ppm), thyme essential oil (0.5%), and smoke liquid (1%) were investigated. Packed samples with additives and a control were stored at 4±1°C for 30 days. Analysis of sensory and biochemical alterations were done over the duration of storage. The outcomes showed that the use of 1% smoke liquid for preserving meat products made the best-preserving properties (TBA value and peroxide value were decreased), lowering the residual nitrite and nitrate content with no existence of N-nitrosamine compounds, and all the studied characteristics were at the completion of the storage terms, within the permitted limitations specified by the Egyptian organization for standardization and quality control.