freezing pepperoni?

[hondabbq]

Im making about 10 lbs of pepperoni chubs today and smoking/cooking tomorrow.
My question is this: What is the best way to freeze it? I have a FS so that will be part of the process, but should I preslice then cryovac or leave the chubs intact and cryovac. I will cut the chubs into about 3" long

What is your process for freezing more sausage products than you are capable of eating in a week?

 

[02ebz06]

When I make pepperoni I vacuum seal and freeze slices in amounts for a pizza.
Also in small amounts for snacks.
Never used the large casings for pepperoni.

But I do same for salami and summer sausage. Cut them in snack size pieces and slices for sandwiches, vacuum seal and freeze.
Never saw the need to have a whole chub of them frozen as we would never go through a whole one after thawing.

 

[forktender]

I would leave them in chubs or 1/2 to 1/4 chubs. I think it lasts longer and preserves the quality. Try a few sliced and a few in chubs and see which you prefer.

 

[mike243]

I have had better luck leaving my summer sausages unsliced for long term storage, sliced opens it up for more moisture lost, same way for ground meats, I will leave meats in large sections till I want ground. ymmv

 

[LoydB]

I also freeze it unsliced and vac sealed.

 

[bill1]

Nitrate/nitrite-based meats may not require refrigeration/freezing, but it can't hurt.

 

[hondabbq]

Thanks guys, I will leave them in chubs for freezing this go around.
I have sliced in the past and have had them come out pretty wet once thawed and they also had an off flavor ( not spoiled, but di9fferent than when they went in the freezer)

 

[chopsaw]

I have sliced in the past and have had them come out pretty wet once thawed and they also had an off flavor ( not spoiled, but di9fferent than when they went in the freezer)

I have the same even when unsliced . Never the same after its frozen in my opinion .

 

[hondabbq]

I have the same even when unsliced . Never the same after its frozen in my opinion .

I hope it isnt the same outcome as this is the best batch ever I have made. IMHO.

 

[chopsaw]

I hope it isnt the same outcome as this is the best batch ever I have made. IMHO.

It gains some moisture in the freezer . I had a guy that cooks for a living tell me that when the moisture in meat freezes it expands and can tenderize whole muscle . Not sure if it's the same effect on sausage or not , but makes some sense to me .
The last SS chub I pulled from the freezer got wrapped in pink paper and sat in the fridge for a few days . It definitely helped the texture and moisture level .
keep us posted .

 

[hondabbq]

I let the chubs rest in the fridge for 5 days before cutting down and putting into FS bags. They are no in the freezer and will be pulling one out next week im sure to test.