There鈥檚 a meat store near me. I wouldn鈥檛 call it a butcher. The prices are at least as good as Walmart but with better variety.
They sell two pounds (1800 grams) of pepperoni for $3.99. About once every month or two they put it on sale for $3.
These are not perfectly uniform slices. This is like when you buy a bag of bacon ends and pieces. Sometimes there are some definitely not sliced bits in there that might be great for a snack but aren鈥檛 usable for pizza. You gotta slice those chunks yourself. And at $1.50 a pound it鈥檚 totally worth it.
I鈥檒l break the bag into four ounce (113g) portions and vacuum seal those up and toss all but one in the freezer.
These quarter sheet pan pizzas can comfortably fit 1.3 oz (37g) of pepperoni each.
yummy 馃い
I鈥檒l break the bag into four ounce (113g) portions and vacuum seal those up and toss all but one in the freezer.
Is that really necessary? My understanding of (typical) pepperoni is that it鈥檚 so dry and high in salt & other preservatives that it鈥檚 okay to store at room temp.
If this were whole logs of pepperoni you鈥檇 be right. But once sliced they depreciate rapidly if not kept cold and away from oxygen.
Using only 2.6 out of 32 ounces a week or three means I need to plan for a six months lifespan. That goes beyond the best by date on the package. So doing this prep keeps things fresh.
Ah, I did not know. What would be the main risk if sliced and then not stored properly?
Desiccation. Pepperoni jerky.
Looks really nice.