This research was carried out the determine the effects of post salting and çemenleme on the physochemical, microbiological and organoleptic properties of the pastrami subjected to hot smoking during different phases of traditional product ion. The meat to make pastrami was divided in to 4 groups,The part of first group meats were produced domestical construct on method. The 2, 3 and 4 groups were subjected to the traditional, after çemenleme. post salting and after sal-ling and çemenleme combined with hot smoking (54±34 C for 3 hrs), respectively. No differences were observed for the humidity. dry matter, salt, pH and aw values ol the meat samples among the groups belore the production prior to salting. Significant differences were observed after salting regarding the parameters tested except pH among the groups. There were significant differences for all parameters in the post çemenleme groups. Significant differences were observed regarding the numbers ol yeast and mold before salting, coliforms. Staphylococcus-micrococcus, and Lactobacillus after salting, and lotal mezophil aerob. Staphylococcus-micrococcus. Lactobacillus, and yeast and mold microorganisms after çemenleme. Group 4 (post salting and çemenleme combined with hot smoking) had reduced numbers of microorganisms compared to other groups. On the other hand organoleplic properties relieved no differences among the groups. It was concluded that the pastrami produced through post salting and çemenleme with hot smoking could be regarded superior as far as reduced microorganism count compared to other groups and further research is needed to prove the eflicacy ol the hot smoking.