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

Discussion in 'Beef' started by stevevtx04, Nov 13, 2011.

  1. 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.
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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
     
    Last edited: Nov 13, 2011
  3. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    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
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    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.
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Rick, Food Saver, maybe the company Craig uses, has Double sided Tear away Individual Portion Bags...JJ
     
    Last edited: Nov 13, 2011
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    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
     
  7. 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.
     
  8. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

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

    bluebombersfan Master of the Pit OTBS Member

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

    bearcarver Smoking Guru OTBS Member


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

    [​IMG]

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  12. raptor700

    raptor700 Master of the Pit OTBS Member

    Looks great[​IMG]

    Bear has some great recipes
     
  13. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks real good!

    Nice football snack!
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    That looks Awesome, Steve!!!!

    You did a great job!!

    Nice Plate of snacks!!

    Thank You for the Thank You,

    Bear
     
  15. slownlow

    slownlow Smoking Fanatic

    Nice job.  Looks great [​IMG]
     

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