Product
Butcher Paper
Pure paper for food processing
Original US Butcher Paper.
Food Grade (FDA) = (Food Control USA)
Why Butcher Paper?
We all know the Texas Crutch, where the meat is wrapped in aluminum foil from about 60-65°C to bridge the plateau phases and to protect the meat
from drying out.
All well and good.
however
1st time again aluminum foil on the food and on the grill. Due to the salty rub, the foil is also beautifully boiled.
2. The meat is overcooked. The film, as well as baking paper can not dissipate the moisture. Thus
dampens the material inside in its own juice. The texture is almost destroyed, the crust softens and the meat becomes mushy.
The difference with Butcher Paper:
1. It's pure paper. No coating, no aluminum, no additives.
2. Approved for food by the FDA (American Food and Drug Administration)
3. The meat is not overcooked and steamed
4. The crust remains BBQ-typical crispy
5. The meat remains juicy and stable in texture
Due to the unique property of slowly bringing liquids to the surface, just as much moisture is evaporated as escapes from the meat during the cooking process. If you add additional liquid, it is retained.
This makes the paper ideal for steaming ribs, where aluminum foil can be completely dispensed with.
With the Texas Crutch method, plateau phases can be shortened or avoided without softening the crust.