this post was submitted on 03 Apr 2026
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There's a meat store near me. I wouldn't 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't usable for pizza. You gotta slice those chunks yourself. And at $1.50 a pound it's totally worth it.

I'll 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.

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[–] jet@hackertalks.com 2 points 2 weeks ago

Looks really nice.

[–] JohnnyEnzyme@piefed.social 1 points 2 weeks ago (1 children)

I’ll 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's so dry and high in salt & other preservatives that it's okay to store at room temp.

[–] FauxPseudo@lemmy.world 3 points 2 weeks ago (1 children)

If this were whole logs of pepperoni you'd 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.

[–] JohnnyEnzyme@piefed.social 1 points 2 weeks ago (1 children)

Ah, I did not know. What would be the main risk if sliced and then not stored properly?

[–] FauxPseudo@lemmy.world 3 points 2 weeks ago

Desiccation. Pepperoni jerky.

[–] CarterAva@thelemmy.club 1 points 2 weeks ago