On January 1st I made a lot of sausage and other items, including some pepperoni of the cooked, not fermented and dried, variety. Since I had a helper, #2 son, it seems that a 5# log of pepperoni never made it to the smoker! It's been sitting in the back of the beer frig until about 30 minutes ago. I used cure #1 in it, and it's been refrigerated, but I'm still wondering about it.... I know it'll probably be dry, but what are the thoughts on cooking it? Still good? I'm making some snack sticks later and can put this in the smokehouse at the same time. I've never let anything sit this long without smoking/cooking before.