Freezing pepperoni.... to slice or not to slice

[hondabbq]

I made 2x3 lb chubs of hot pepperoni today. On a side note, I made one completely in my sous vide. 155f for 3 hours for a 60 mm fibrous casing.

Ok so now I'm ready to either slice into FS bags or cut into chunks and put into FS bags and slice after thawing.

What do all your of you do with your excess amounts of sausage?

 

[pc farmer]

I would chunk, vac seal and freezer into a size you would use at one time.

 

[myownidaho]

What c said.

 

[archeryrob]

You could probably par freeze on a tray and then package and vac seal. this should prevent all the sticking together.

I did some bologna for the dog were a casing failed in chunks and it was all stuck together, but she doesn't mind. ;)

 

[forvols]

I usually make 5-6 3lb summer sausage after cook and blooming I cut into chunks and vac seal and into the freezer. Slice when I use a chunk. I usually get 3 chunks, 12-14oz from each 2.5inx24in casing.