or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Quick question about storage of some Awesome Pepperoni I made yesterday courtesy of Bear's recipe
New Posts  All Forums:Forum Nav:

Quick question about storage of some Awesome Pepperoni I made yesterday courtesy of Bear's recipe

post #1 of 15
Thread Starter 

Ok, as stated in my title the pepperoni came out great. Followed a recipe Bear had posted on here at one time and very pleased with the results with some minor tweeking to spice it up a little (my family likes it with a little kick). The pepperoni's are done and in my fridge at this point. The question is can I vacuum seal them and then they will be ok to store without refridgeration or do they need to be kept refridgerated or frozen for storage?

 

Simple question I should know the answer too i'm sure but I don't so thanks in advance for the answers :).

 

Oh! when I vacuum seal them later today I'll add some Qview for the masses.

post #2 of 15

Post the Recipe link too! With the proper amount of Cure, Bear is diligent, and Dry Aging...They can go un-refridgerated but short of that, Fridge or Freezer is the ONLY Safe way to go...JJ

post #3 of 15

I a with chefr JJ on this one.  I vacuum pack and freeze most everything I produce in bulk.  If you are careful how ya do it you can take what you need from a vac pack bag and reseal.  I am currently thinking of a way to daisy chain so to speak my vac pacs so I can just scissor off a sectional serving size and return the rest to the freezer.  If anyone has done this let me know.  I hate recreating the wheel.LOL

post #4 of 15

I found that if you leave the pepperoni in the fridge uncovered for a week or so it dries out nicely & really tightens up, giving you a more pepperoni like consistency. Then you can vac pack it & freeze it.

post #5 of 15

Rick, Food Saver, maybe the company Craig uses, has Double sided Tear away Individual Portion Bags...JJ


Edited by Chef JimmyJ - 11/13/11 at 6:10am
post #6 of 15

Steve,

Glad you like it !!!

 

I don't know which recipe you used, but if you had to add spices, it must have been my first one, only called "Pepperoni", because my later recipes had a bit more heat in them, especially the last one "Bear Loaf".

 

I would not leave any of mine out long, without refrigeration.

 

Maybe a few hours in a bag in your pocket (hunting or fishing), or out on a table at a party, but no longer than that without refrigeration.

If it's a little more moist than I like it when I thaw some, I leave the bag open, and it dries out some.

If it's just right, I close the bag.

I guess you could keep it in the fridge for up to a week or more, because it is cured & smoked.

 

Longer than that, I would vacuum pack & freeze.

 

 

Bear

post #7 of 15
Thread Starter 

Thanks for the quick responses guys! I'll post some pics later today when I vacuum pack em. Bear, hats off to you man, I've tried 3 of your recipes now and they've all been a 5 on a 5 star scale. I believe the recipe I grabbed was just titled Pepperoni now that you mention it.

post #8 of 15
Quote:
Originally Posted by Chef JimmyJ View Post

Rick, Food Saver, maybe the company Graig uses, has Double sided Tear away Individual Portion Bags...JJ



Thanks. Cool.  With just the two of us it could come in handy.

 

 

post #9 of 15

Hmmmm..........Looking for the recipe now!!!

post #10 of 15
Quote:
Originally Posted by Stevevtx04 View Post

Thanks for the quick responses guys! I'll post some pics later today when I vacuum pack em. Bear, hats off to you man, I've tried 3 of your recipes now and they've all been a 5 on a 5 star scale. I believe the recipe I grabbed was just titled Pepperoni now that you mention it.



Thank you very much for the kind words, Steve.

 

That's the one I thought you were using, if you had to add spices. I pulled that one from my Signature List, because of being too mild.

Compare that recipe with the one I used in my "Bear Loaf".

 

Any of my recipes in that group, can be swapped into any of the 4 forms I used. 

Meaning you can use any of my recipes---Pepperoni, Unstuffed Beef Sticks, Bear Logs, and Bear Loaf, and switch them around in the 4 different forms, as in the shape of:

Logs, Loaf, sticks, or pepperoni size bologna.

 

You can use the recipe part of one of my step by steps for the mixture, and then go to another step by step to do the shape & the smoking temp & time, etc.

 

 

Bear

post #11 of 15
Thread Starter 

Here's some promised pics, sorry for the late posting.

 

Pepperoni 2.jpg

Pepperoni 1.jpg

IMAG0225.jpg

post #12 of 15

Looks greatthumb1.gif

Bear has some great recipes

post #13 of 15

Looks real good!

 

Nice football snack!

post #14 of 15

That looks Awesome, Steve!!!!

 

You did a great job!!

 

Nice Plate of snacks!!

 

 

Thank You for the Thank You,

 

Bear

post #15 of 15

Nice job.  Looks great drool.gif

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Quick question about storage of some Awesome Pepperoni I made yesterday courtesy of Bear's recipe