What is Butcher Paper? Uses and Tips

Butcher paper has grown in popularity in recent years, especially for smoking meat. Admittedly, many individuals are still unaware of what it is, when to use it, and how to utilize it. This article will explain what butcher paper is, why and when to use it, and how to smoke meat with it.

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What is Butcher Paper?

Butcher paper is a type of paper that is specifically created for wrapping meat in butcher shops. It’s a plain, unbleached, uncoated paper created from wood pulp. It’s frequently used to wrap meat, fish, and poultry since it protects the meat from contamination while allowing air to circulate, keeping the meat fresh.

Butcher paper is also used for various uses such as sandwich wrapping, table liner, and arts & crafts. It’s reasonably priced, simple to use, and available in a variety of sizes and weights, making it adaptable and practical.

Types of Butcher Paper

Depending on your requirements, there are several types of butcher paper to pick from:

• White butcher paper: White butcher paper is the most common type of butcher paper and is commonly used in butcher shops to wrap meat. It’s adaptable, inexpensive, and simple to use.
• Pink butcher paper: Pink butcher paper is a popular choice for smoking meat because it keeps the meat wet while allowing the smoke to permeate. Professional pitmasters frequently utilize “peach paper,” as it is also known.
• Freezer paper: This is a thicker weight paper that is used for freezing meat. It includes a wax coating on one side that helps keep freezer burn and moisture out.

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When and Why Should You Use Butcher Paper

Butcher paper is frequently used for smoking meat, especially in the southern United States, where the practice is popular. The paper protects the meat while also allowing the smoke to penetrate it throughout the smoking process. It’s a popular substitute for foil or other materials that might alter the texture and flavor of the meat.

Butcher paper is also used in the kitchen for a variety of additional functions, including as wrapping food for storage, covering food while it rests or cools, and as a baking tray liner. It is a useful and adaptable substance that is frequently selected over other materials since it is very inexpensive, simple to use, and can be discarded after usage.

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Smoking Beef on Butcher Paper

There are a few things to bear in mind if you want to smoke meat with butcher paper. Here’s a step-by-step tutorial on smoking meat with butcher paper:

• Choose your cut of meat. Butcher paper comes in handy when smoking brisket, pig shoulder, and other tough kinds of meat that benefit from slow cooking.

• Set up your smoker. Ascertain that your smoker is ready to use. You’ll want to keep the temperature between 225 and 250°F.

• Season the meat. Rub your choice seasoning over the meat, being sure to cover both sides.

• Smoke the meat. Put your meat in the smoker with the fat side up. Smoke your beef for several hours, or until the internal temperature reaches roughly 160°F.

• Butcher paper should be used to wrap your meat. When your beef has achieved an internal temperature of 160°F, wrap it in butcher paper. This will help to insulate the meat from the smoke while still enabling it to cook.

• Continue to cook your meat. Return the covered meat to the smoker and cook until it reaches an internal temperature of 200-205°F.

• Let your meat to rest. When your meat has achieved the proper internal temperature, set it aside for at least 30 minutes before slicing. This helps to seal in the liquids and keeps the meat soft and delicious.

Foil vs. Butcher Paper

Many folks are unsure whether to use butcher paper or foil when smoking meat. While both materials can be used to smoke meat, there are some significant distinctions between them.

Foil is a non-porous material that prevents oxygen and smoke from penetrating the meat. This can result in delicate meat that lacks the unique smoky flavor that many people prefer. Foil can also cause the meat to become mushy, affecting its texture.

But, butcher paper is permeable and allows air and smoke to travel around the meat. This can result in soft, juicy meat with a distinct smoky flavor. Butcher paper also shields the meat from smoke while enabling it to continue cooking.

Tips for Using Butcher Paper

Here are a few things to remember when using butcher paper:

1. Be sure to select the appropriate weight of paper for your needs. Lower weight paper is ideal for wrapping sandwiches and lining tables, whilst heavier weight paper is ideal for smoking meat.

2. Wrap your meat in the glossy side of the paper at all times. This will help to keep the paper from sticking to the meat.

3. Butcher paper should not be used in the oven or microwave because it is not suited for high heat.

4. If you’re using butcher paper to wrap meat for storage, wrap it tightly to prevent air from getting in and spoiling the meat.

5. When using butcher paper to smoke meat, wrap it securely to prevent air from getting in and interfering with the smoking process.

6. Butcher paper can also be used as a baking tray liner, which can assist prevent food from sticking to the tray and make cleanup easier.

7. If you’re going to use butcher paper for arts and crafts, make sure it’s non-toxic and acid-free, so it’s safe for kids and won’t harm artwork over time.

Bottom Line

Butcher paper is a versatile and useful material that may be used for a variety of things in the kitchen and beyond. It’s especially effective when smoking meat because it protects it while allowing the smoke to penetrate it, resulting in tender and tasty meat. While using butcher paper, make sure to use the right weight, wrap your meat tightly, and always utilize the glossy side. With these recommendations in mind, you can use butcher paper with confidence for all of your meat smoking and culinary needs.