I just finished sealing it all up. Of course I had to sample some along the way. Pepperoni, I have found, will continue to "develop" even in the freezer. Its sort of like wine....some wines are better with age and pepperoni is one of those sausages that gets more character even while its in the freezer. The four slices I tried while sealing all had a nice pepperoni taste so it should be awesome down the road.
Now I'm on the bratwurst path...brought all the meat in to thaw this morning so maybe by Weds I'll be stuffing. Brats are pure pork and really a simple sausage to make. I link them at about 5 ounces each and put them up in vacuum packages of four. I'll have to do another batch along about July.
Sticks come after the brats, then I'll be wrapping up the butcher shop antics for a while. And get my plastics and painting playground back.
