How do I store pepperoni slices?
I have a 10lb bag of pizza pepperoni slices from the wholesaler that was frozen. It's in my fridge now and thawed out. It's a nice pinkish pepperoni color.
But whenever I try to store thin cuts of meat, even in the freezer, they eventually lose color and start to smell when defrosted. I especially have this problem with pepperoni and thin cold cuts.
Can someone tell me how I can properly portion and store pepperoni? Looking back, I don't think I've ever had success in storing any kind of thin cut of meat. I do not have a food saver etc but would go out and get one if that's what it took.
Also a side question if i may..
I bought some pepperoni from Montreal. It smelled and tasted amazing when I made my pizza. I put it in the freezer. Took it out 4 days later to use on a pizza. And after it defrosted it TOTALLY lost it's odor and flavor and released way less juices. Almost completely. Can someone tell me why this happened?
i noticed the color loss in my frozen pepperoni, too. i think that pink/red color comes from some chemical additive that is used in lots of sausages. http://www.sausagesource.com/catalog/... and also dye. i don't know why freezing removes the color.
help us understand, o chemically-knowledgeable hounds!
i notice that unopened packages of pepp slices don't lose color; however, once opened -- even if re-zip-sealed -- they do lose color. so…maybe a foodsaver would be a good investment. may i ask why you are buying 10 # of pepp at a time?