Author Topic: VT Pepperoni!  (Read 5653 times)

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Offline apizza

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Re: VT Pepperoni!
« Reply #50 on: March 27, 2013, 09:33:45 PM »
Current home Sandgate VT, but you may have a point.  I see a lot of references to Greenville RI. Starting to wonder if it's made in RI, but the company operates from VT, for some type of business reason.
Marty


Offline apizza

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Re: VT Pepperoni!
« Reply #51 on: March 27, 2013, 09:57:27 PM »

Offline Serpentelli

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Re: VT Pepperoni!
« Reply #52 on: March 28, 2013, 12:12:43 AM »
John - I believe it is because the pepperoni contains sodium nitrite and other additives, whereas the other products do not.

John

Very interesting! During the course of my search I did come across a decent looking stick of "no nitrate" pepperoni which I did not buy simply b/c I am lousy with pepperoni at the moment!

John K
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Offline chaspie

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Re: VT Pepperoni!
« Reply #53 on: March 28, 2013, 12:47:41 AM »
Did the list of ingredients in the "no nitrite / nitrate" pepperoni contain celery powder or celery juice?  If so, then that is the source of the nitrates in the pepperoni that are necessary to prevent the proliferation of Clostridium botulinum during the curing process.  A pepperoni or other dry-cured sausage made with no source of nitrate may not be safe to eat.  The nitrate is probably there in most of those "no nitrite / nitrate added" products.  It's just coming from natural vegetable sources rather than from a curing salt that has nitrite or nitrate added to it.

Offline Serpentelli

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Re: VT Pepperoni!
« Reply #54 on: March 29, 2013, 12:07:55 AM »
Did the list of ingredients in the "no nitrite / nitrate" pepperoni contain celery powder or celery juice?  If so, then that is the source of the nitrates in the pepperoni that are necessary to prevent the proliferation of Clostridium botulinum during the curing process.  A pepperoni or other dry-cured sausage made with no source of nitrate may not be safe to eat.  The nitrate is probably there in most of those "no nitrite / nitrate added" products.  It's just coming from natural vegetable sources rather than from a curing salt that has nitrite or nitrate added to it.

I will check on that!

However I must say that I am more worried about contracting Bubonic Plague than botulism, given the numbers in the US each year:


In the United States an average of 145 cases of botulism are reported each year.   Of these, approximately 15 percent are foodborne, 65 percent are infant botulism, and the rest are wound botulism.

http://www.deschutes.org/Media-Releases/Botulism-in-3-People-Caused-by-Home-Canned-Food.aspx

John K

I'm not wearing hockey pads!