Author Topic: Favorite Pepperoni  (Read 68176 times)

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Offline Steve

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Re:Favorite Pepperoni
« Reply #25 on: October 22, 2004, 04:13:40 PM »
Count me in!


Offline Pete-zza

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Re:Favorite Pepperoni
« Reply #26 on: October 22, 2004, 05:01:49 PM »
I'm sure many are asking themselves how to store even 5 pounds of pepperoni.  I left a voicemail with Ezzo asking the same question.  While waiting for a response, I called the Hormel consumer hotline and posed the same question.  (Hormel is the brand I primarily use).  I was told that an opened package of sliced Hormel pepperoni (the packages I buy are 8 ounces) will keep for about 21 days in the refrigerator.  After that, it may start to go rancid and darken in color.  It should then be discarded.  If unopened and frozen, the Hormel sliced pepperoni will keep for about 3-4 months.  When I asked whether there would be a degradation in quality after that point, I was told that the color may be a bit darker but the product should be fine.   Although pepperoni is a dried sausage and requires no refrigeration if unopened, I was told that the product should not be used after the "use by" date on the package.   I couldn't find that date on the opened package I have in the refrigerator, but it's possible that it was on the strip that I tore off the package.

What would be helpful is to know how the Ezzo pepperoni is packaged and whether it is readily divisible without degrading the quality or keeping characteristics of the product.  Hopefully I will get an answer on this from Ezzo.

Peter

Offline Giovanni

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Re:Favorite Pepperoni
« Reply #27 on: October 22, 2004, 05:19:54 PM »
Can you imagine how many pizzas you could make with 5 pounds! It's worth the money too me just to see what the quaility is like. If i have to throw some out no big deal. If we can get 5 people on board (including me) I'm willing to make the purchase. Of course i would want for anyone who is interested to paypal me $20 to help cover the product cost and shipping fees. I think that would be fair.

Offline PizzaGuy37

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Re:Favorite Pepperoni
« Reply #28 on: October 24, 2004, 02:50:22 AM »
"On a happy note, PennMac sells the Grande whole milk mozzarella for $3.99/lb. So, looks like I'll be placing an order for a 6# loaf of cheese soon... depending on shipping costs, that is! "

Damn, one of the only times I am glad I live in Wisconsin.  I can get the same cheese for $2.42 / LB

 :)

Offline Steve

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Re:Favorite Pepperoni
« Reply #29 on: October 25, 2004, 07:48:00 AM »
My wife picked up some pepperoni at our local supermarket which I sliced myself and put on my pizzas this weekend. Although there is no mention of "calogen casing" on the label, the little pepperonis did "cup" when cooked!  :D

My kids (and myself) really liked this pepperoni. I personally feel that it was far superior Hormel pepperoni, a brand that I use quite frequently. The kids really liked the fact that the pepperoni "cupped" when cooked, so did I!

The brand of this pepperoni was Fiorucci.
http://www.fioruccifoods.com/our-products/pepperoni.html

I used a package of their "Link Pepperoni". The diameter of the product was approximately 1.4".
« Last Edit: October 25, 2004, 07:49:49 AM by Steve »

Offline Pete-zza

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Re:Favorite Pepperoni
« Reply #30 on: October 25, 2004, 11:29:14 AM »
I called Ezzo again this morning to ask about the 38mm pepperoni slices and their shelf life, before and after the package (containing 25 pounds of slices) is opened.  I was told that once the package of slices is opened and the slices are stored in the refrigerator, the shelf life is about a week or two.  However, if the package is opened and the slices are tightly wrapped and frozen, the shelf life should be about 6 months (about the same as freezing the unopened package).

Peter  

Offline Steve

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Re:Favorite Pepperoni
« Reply #31 on: October 25, 2004, 11:59:53 AM »
I would like to see someone with one of those food saver "vacuum sealers" buy a 25 pound bag of this pepperoni, split the bag into 5 pound vacuum sealed portions, and resell them to the interested forum members. Not sure how that would work with shipping. Would they have to be frozen then shipped with dry ice?

Offline Giovanni

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Re:Favorite Pepperoni
« Reply #32 on: October 25, 2004, 12:33:11 PM »
My grande cheese came inside a box with those 'foam peanuts'. It was shipped next day and without the dry ice the cheese was still fairly cool to the touch. With a vaccum sealer I wonder if temperature would make a difference (ie, no air = no spoil). I guess someone would have to find out some info on spoilage. This is probably less of an issue now that winter is upon us, at least for those of us not living in the south.

Offline Pete-zza

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Re:Favorite Pepperoni
« Reply #33 on: October 25, 2004, 01:55:19 PM »
Steve,

I like your idea about using a food saver vacuum sealer.  When I couldn't find anything exactly on point when I did a Google search this afternoon, I called the customer service department of Tilia, Inc., the company (located in San Francisco) behind the Food Saver vacuum sealer that is sold on QVC and through infomercials.  (The Food Saver brand of vacuum sealer was the first unit of the kind and is apparently the biggest seller).

I told the gal I spoke with exactly what we would like to do with the pepperoni slices and asked her whether their unit could do the job (i.e, vacuum seal several smaller packages of the pepperoni slices that could then be frozen or shipped).  She had to go offline for a few minutes to get the answer but came back with a yes answer and also gave specific steps to follow to vacuum pack the individual packages of pepperoni slices.  She said that since pepperoni slices contain fat that can be sucked up into the machine during vacuum processing (and possibly clog things up), the way to prevent this from happening is to take a paper towel, fold it several times in accordian fashion, and put the paper towel so formed across the width of the sealing bag directly in front of the pepperoni slices in the bag.  She said to allow about 3 inches of sealing bag space in front of the paper towel.  The paper towel serves as a barrier and absorbs whatever fat might be pulled out of the pepperoni slices (which I imagine would be quite small).  Once the air is evacuated, then the individual bags of pepperoni slices can be frozen or, if desired, shipped.  She said that the slices should be OK at that point since there is no oxygen in the bags.  I might be inclined to freeze and then ship, just to be on the safe side, especially for shipment to a warm climate, such as in Texas where I live.  

Peter
« Last Edit: October 25, 2004, 02:09:23 PM by Pete-zza »


JAG

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Re:Favorite Pepperoni
« Reply #34 on: October 25, 2004, 03:09:09 PM »
Hello, this is my first time writing, but have been an avid reader for a long time. First let me say what a great forum this is and that my pizza making has improved 10x since I have been reading the great ideas, recipes and concepts.
Since I have taken so much from everybodies ideas and recipes I would like to give a little back. I have an in with the industry and can acquire some toppings that many would like to compare side by side. This includes Escalon, Stanislaus, and Red Gold. I am also located very close to Ezzo (I will be attempting to acquire samples from them soon).
This may not be suitable to most because of the quantities (i.e. industry standard #10 cans) and shipping costs, but if anybody would like me to check for availability and shipping, just let me know.

Offline Foccaciaman

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Re:Favorite Pepperoni
« Reply #35 on: October 25, 2004, 08:18:04 PM »
Jag:

It is very nice of you to offer the help with the sauces. :)
I can obtain two of them myself but would be interested in Stanislaus.
If you could, let me know about the shipping costs and availability of the Stanislaus products when you get a chance.
Feel free to email me or post the information.

Thank you
JW Bingen
Ahhh, Pizza The Fifth Food Group

Offline Giovanni

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Re:Favorite Pepperoni
« Reply #36 on: October 26, 2004, 10:03:25 AM »
If JAG doesnt come through for you guys i just got my shipment of Stanislaus Full Red yesterday... 6 #10 cans! One can is already spoken for but i could part ways with a couple more. I also ordered the Stanislaus 7/11 but the place I ordered from shipped me Angela Mia brand instead. I was a little pissed off about that but i didnt really need it anyway. The full red should make for a great sauce by itself.

I visited my local GFS yesterday and they do not carry any pepperoni. I had read online that they carry a rebranded Ezzo.

Offline pizzaqueen

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Ezzo 51mm Sliced Pepperoni in 1lb vacuum packed packages $3.99
« Reply #37 on: March 15, 2007, 09:38:37 AM »
Something new for Penn Mac pizza makers!
« Last Edit: March 16, 2007, 09:16:14 AM by pizzaqueen »
Pizza Queen Jr.

Offline colossus

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Re:Favorite Pepperoni
« Reply #38 on: April 04, 2007, 12:37:32 PM »
I happened to remember another very good brand of pepperoni--one that I used many times on pizzas while I was in the Northeast part of the country.  It is called Margherita.  Until I did some online searching today, I didn't know that the Margherita pepperoni is made by Patrick Cudahy, one of the better known suppliers to professional pizza makers.  The Margherita pepperoni comes in stick form, in regular and spicy (hot).  I know for certain that it is available in retail outlets in the Northeast part of the country, and I suspect that it is offered elsewhere also.  I have also seen it offered at several places over the Internet. 

Margherita is the pepperoni of choice in most Buffalo pizzerias. For me, I use the stick, cut thickly w/the food processor. Curls up very nicely. The pre-sliced doesn't come out the same, it's much softer than the stick so it's a safe bet you'll taste a difference too.

I worked at one place that used Hormel- absolutely no comparison. Margherita is much much better. It wasn't easy to find when I lived in Annapolis, but one day I found the sticks at BJ's Club.  I've never seen the spicy variety here in the Buffalo area, but the 'normal' one is pretty darn zippy- probably all the salt amplifies the taste? You can find the stuff everywhere up here, all the big-name supermarkets carry it.

I found a local pizza supply place that's carries Ezzo...since my wife was kind enough to buy a chest freezer, I'll take the smallest I can get...good thing I've got Good Friday off.

If there's a unless it's a 25# box minimum, I'll order some from Pennmac to compare the two. I'll put it next to the bag of Caputo I got from them last week :)

Offline Art

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Re: Favorite Pepperoni
« Reply #39 on: April 05, 2007, 01:34:44 PM »
The only kind I ever use is Boar's Head in a stick purchased at our local Publix. I slice it very thin. We find it not too spicy and not too greasy.   
When baking, follow directions.  When cooking, go by your own taste.

Offline Y-TOWN

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Re:Favorite Pepperoni
« Reply #40 on: April 05, 2007, 02:08:13 PM »
Margherita is the pepperoni of choice in most Buffalo pizzerias.

I live in NE Ohio

Margherita (spelling-?) pepperoni is plentiful here and not expensive at all - it's what I've been using for about one year. No complaints


Offline colossus

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Re: Favorite Pepperoni
« Reply #41 on: April 09, 2007, 03:56:10 PM »
The thing I hate the most about this forum is that I CANNOT read it w/out wanting more pizza. Bastards!

The local pizza supply place has Ezzo pepperoni repackaged as a different brand. I got a 10# box of 38mm for ~$28 and, nicely enough, a 5# bag of shredded Sorrento mozz for $9.

Margherita is definitely heavier on the grease, but has a much zippier (more salt, probably) taste. My son, having grown up w/his mom in the Binghamton area, prefers the Ezzo even though our favorite pizzeria (and me!) uses Margherita. Ezzo is much better 'raw', you can definitely taste the better meats. Nice curled/burnt edge too.

I'd gladly take Ezzo in place of Margherita, which is high praise from me. If you're on the fence, it's worth a try. I'll definitely keep using this stuff.

The 10# box will be kept in a chest freezer; I don't know if I'll use all of it in six months, but if it lasts longer, I'll let everybody here know.





Offline husker3in4

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Re: Favorite Pepperoni
« Reply #42 on: June 06, 2007, 01:18:26 AM »
Anyone know what brand Pizza Hut uses? I like theirs, its thin, a touch crispy too..

Online pkasten

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Re: Favorite Pepperoni
« Reply #43 on: June 06, 2007, 03:56:05 PM »
I'm partial to Applegate Farms pepperoni.  Great flavor and 100% natural.  I've been able to find it on both coasts at co-ops and specialty stores generally around $8 - $9/#.  The packaged stuff is a bit thin for me, but if the place has a well stocked deli (i.e. a variety of high end salamis, prosciutto/serano, etc.) most seem to have it.  Their black forest ham is also a favorite of mine.  At $11/# it's a bit pricey, but well worth the splurge.

Paul

Offline tomfoolery_79

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Re: Favorite Pepperoni
« Reply #44 on: June 21, 2009, 09:05:48 AM »
Hormel has to be the WORST pepperoni ever.  First of all it's orange, not red.  Secondly, often times you can see a large amount of fat globules pre-baking.  More importantly it just tastes bad.  Unfortunately since I'm in Cincinnati it's the only choice at many groceries.  However, I have had a chance to use Boar's Head and it's very good (more expensive of course).  I can only find it at upscale Kroger's.  I plan to make my way up to Jungle Jim's at checking out different brands.

Offline Chef_Boy-R-Dee

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Re: Favorite Pepperoni
« Reply #45 on: June 21, 2009, 09:20:11 AM »
i wonder how hard it would be to make pepperoni?
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Offline widespreadpizza

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Re: Favorite Pepperoni
« Reply #46 on: June 21, 2009, 10:09:22 AM »
these guys make my new favorite pepperoni.  Its amazingly good,  smoked and nice and spicy.  I get it at a local butcher shop in NH for 699 a pound.  They are not showing it on thier website yet,  but I am sure that if you called them they would know about it.  If anyone tries some,  I would love to hear what you think.  Also,  everthing I have tried from this somkehouse is very good or better.                               

http://ncsmokehouse.com/index.php     

-marc

Offline Chef_Boy-R-Dee

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Re: Favorite Pepperoni
« Reply #47 on: June 21, 2009, 10:32:49 AM »
That last post reminded of a couple that I have tried recently that were really great...both from Vermont and both are smoked

Dakin farm in Vermont makes one that is "corn-cob smoked". I tried to find it on their site but only found samplers...Their ham is really great too.

http://www.dakinfarm.com/xq/aspx/paging.yes/dept_id.84/display_id.1155/qx/Product.htm

And another one is the Vermont Smoke and Cure co. I only tried this one once, and the grocery store stopped carrying it...but this was really good too.

http://www.vtsmokeandcure.com/smoked-pepperoni-natural-c-253.html

Pete-zza maybe you could smoke some down in Texas with all that Hickory that you have!
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Offline widespreadpizza

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Re: Favorite Pepperoni
« Reply #48 on: June 21, 2009, 11:14:26 AM »
I have tried that vt smoke and cure and it was very good,  just not as amazing as the nc smokehouse.  I'll keep an eye out for the other brand.  Either way,  if you haven't tried a smoked roni pie,  you really should....  -marc

Offline PizzaHog

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Re: Favorite Pepperoni
« Reply #49 on: June 21, 2009, 11:27:33 AM »
i wonder how hard it would be to make pepperoni?

I bookmarked this link a while back but haven't tried it yet, think I found it thru the forum so maybe someone else has.

http://www.tammysrecipes.com/tammys_spicy_pepperoni

Looks pretty easy and adjustable and I'm sure the liquid smoke could be left out and the logs cooked on a smoker.