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One of Those Safe to Eat Post - Pepperoni

WeberWho
WeberWho Posts: 11,341
in EggHead Forum
What's the rule on sliced pepperoni that was refrigerated when purchased but forgot about in my house unrefrigerated for two days. 

I know an unsliced pepperoni stick obviously doesn't need to be refrigerated but what about slices that were previously refrigerated? 

Thanks!


"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

Minnesota
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Comments

  • alaskanassasin
    alaskanassasin Posts: 8,433
    I am eating it.
    South of Columbus, Ohio.


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  • fishlessman
    fishlessman Posts: 33,682
    It would be eaten but is it a white moldy pepperoni dry cured like the Italian deli has. Not sure it really is
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • shtgunal3
    shtgunal3 Posts: 5,927
    I’d still hit it

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • lkapigian
    lkapigian Posts: 11,264
    Totally safe, especially commercial as it has nitrite/nitrate and they have to use commercial starter cultures to get proper PH….good for years 
    Visalia, Ca @lkapigian
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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 4,990
    For the $6.20, I am tossing it. Despite the salt amount, there is no way to know what bacteria might be in that package. 
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • WeberWho
    WeberWho Posts: 11,341
    fishlessman said:
    It would be eaten but is it a white moldy pepperoni dry cured like the Italian deli has. Not sure it really is

    It's from a Italian grocery store in St. Paul. That's about all I know about it. 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • WeberWho
    WeberWho Posts: 11,341
    I just ate some. I'll throw them on my side of the pizza tonight. 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • Dyal_SC
    Dyal_SC Posts: 6,375
    Throw some on my side too. 
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  • fishlessman
    fishlessman Posts: 33,682
    lkapigian said:
    Totally safe, especially commercial as it has nitrite/nitrate and they have to use commercial starter cultures to get proper PH….good for years 
    Why does it not cup with grease when cooked on a pizza like the good stuff.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • caliking
    caliking Posts: 19,059
    Eat it. You'lll be fine. 

    If it looks ok, and smells ok... it's ok. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • hoosier_egger
    hoosier_egger Posts: 6,623
    caliking said:
    Eat it. You'lll be fine. 

    If it looks ok, and smells ok... it's ok. 
    TWSS
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • ColbyLang
    ColbyLang Posts: 4,017
    It’s cured meat. And you’re cooking it. Eat on
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  • lkapigian
    lkapigian Posts: 11,264
    fishlessman said:
    lkapigian said:
    Totally safe, especially commercial as it has nitrite/nitrate and they have to use commercial starter cultures to get proper PH….good for years 
    Why does it not cup with grease when cooked on a pizza like the good stuff.
    Likely Natural Casings vs Collagen Casings , natural will shrink 
    Visalia, Ca @lkapigian
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  • lousubcap
    lousubcap Posts: 34,428
    No worries with that!  Great results!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • ColbyLang
    ColbyLang Posts: 4,017
    Did you pee out of your butt yet? Even if you did, the pizza was totally worth it 
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  • shtgunal3
    shtgunal3 Posts: 5,927
    That pizza looks great!!

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • fishlessman
    fishlessman Posts: 33,682
    lkapigian said:
    fishlessman said:
    lkapigian said:
    Totally safe, especially commercial as it has nitrite/nitrate and they have to use commercial starter cultures to get proper PH….good for years 
    Why does it not cup with grease when cooked on a pizza like the good stuff.
    Likely Natural Casings vs Collagen Casings , natural will shrink 

    i think i will stick with natural. do you cure with the collagen or stick with mostly natural. ive seen pepperoni with what looks like the white mold but its just some kind of white cornmeal or something stuck to the outer casing, stuff is hideous
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • fishlessman
    fishlessman Posts: 33,682
    that looks and sounds really good with the hot honey
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • FrostyEgg
    FrostyEgg Posts: 606
    My god that pizza looks incredible!
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  • alaskanassasin
    alaskanassasin Posts: 8,433
    Nailed it!
    South of Columbus, Ohio.


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  • lkapigian
    lkapigian Posts: 11,264
    fishlessman said:
    lkapigian said:
    fishlessman said:
    lkapigian said:
    Totally safe, especially commercial as it has nitrite/nitrate and they have to use commercial starter cultures to get proper PH….good for years 
    Why does it not cup with grease when cooked on a pizza like the good stuff.
    Likely Natural Casings vs Collagen Casings , natural will shrink 

    i think i will stick with natural. do you cure with the collagen or stick with mostly natural. ive seen pepperoni with what looks like the white mold but its just some kind of white cornmeal or something stuck to the outer casing, stuff is hideous
    @fishlessman I only use natural casings, I will use collagen sheets occasionally on exceedingly large whole muscle projects 

    the white on the outside is penicillium nalgiovense , totally safe or just wipe it off or remove the casing altogether 
    Visalia, Ca @lkapigian
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  • fishlessman
    fishlessman Posts: 33,682
    lkapigian said:
    fishlessman said:
    lkapigian said:
    fishlessman said:
    lkapigian said:
    Totally safe, especially commercial as it has nitrite/nitrate and they have to use commercial starter cultures to get proper PH….good for years 
    Why does it not cup with grease when cooked on a pizza like the good stuff.
    Likely Natural Casings vs Collagen Casings , natural will shrink 

    i think i will stick with natural. do you cure with the collagen or stick with mostly natural. ive seen pepperoni with what looks like the white mold but its just some kind of white cornmeal or something stuck to the outer casing, stuff is hideous
    @fishlessman I only use natural casings, I will use collagen sheets occasionally on exceedingly large whole muscle projects 

    the white on the outside is penicillium nalgiovense , totally safe or just wipe it off or remove the casing altogether 

    i was refering to some stuff where they put a fake, looks like, mold rolled/pressed on. probably to make it look like a natural looking dry cured product. it was thick and unnatural
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • ColbyLang
    ColbyLang Posts: 4,017
    fishlessman said:
    lkapigian said:
    fishlessman said:
    lkapigian said:
    fishlessman said:
    lkapigian said:
    Totally safe, especially commercial as it has nitrite/nitrate and they have to use commercial starter cultures to get proper PH….good for years 
    Why does it not cup with grease when cooked on a pizza like the good stuff.
    Likely Natural Casings vs Collagen Casings , natural will shrink 

    i think i will stick with natural. do you cure with the collagen or stick with mostly natural. ive seen pepperoni with what looks like the white mold but its just some kind of white cornmeal or something stuck to the outer casing, stuff is hideous
    @fishlessman I only use natural casings, I will use collagen sheets occasionally on exceedingly large whole muscle projects 

    the white on the outside is penicillium nalgiovense , totally safe or just wipe it off or remove the casing altogether 

    . it was thick and unnatural
    That’s what she said 
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  • lkapigian
    lkapigian Posts: 11,264
    fishlessman said:
    lkapigian said:
    fishlessman said:
    lkapigian said:
    fishlessman said:
    lkapigian said:
    Totally safe, especially commercial as it has nitrite/nitrate and they have to use commercial starter cultures to get proper PH….good for years 
    Why does it not cup with grease when cooked on a pizza like the good stuff.
    Likely Natural Casings vs Collagen Casings , natural will shrink 

    i think i will stick with natural. do you cure with the collagen or stick with mostly natural. ive seen pepperoni with what looks like the white mold but its just some kind of white cornmeal or something stuck to the outer casing, stuff is hideous
    @fishlessman I only use natural casings, I will use collagen sheets occasionally on exceedingly large whole muscle projects 

    the white on the outside is penicillium nalgiovense , totally safe or just wipe it off or remove the casing altogether 

    i was refering to some stuff where they put a fake, looks like, mold rolled/pressed on. probably to make it look like a natural looking dry cured product. it was thick and unnatural
    My bad, yes there is some odd unnatural casings out there that do that , garbage… I can hardly eat a commercially cure meat any more, it’s just not right , this coming from someone who will eat just about anything 
    Visalia, Ca @lkapigian
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