Looks really nice.
Cooking
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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.
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.
Ah, I did not know. What would be the main risk if sliced and then not stored properly?
Desiccation. Pepperoni jerky.
yummy 🤤
