Seems like butcher paper is becoming a popular wrapping method (I'm sure Aaron Franklin has nothing to do with this ) and I'd like to give it a try. However, I want to make sure I'm using something that isn't going to be harmful to the meat (and those eventually eating it) during the cook. A couple questions:
This seems like a common sense one, but you definitely want paper that is not coated on either side, correct?
When I see something that says "kraft paper", is that the same as butcher paper?
Is white paper a no-no since it was bleached at one point, or doesn't that matter?
I found this on Amazon and it seemed like it would work. It says it's USDA/FDA approved for food use: http://www.amazon.com/exec/obidos/ASIN/B004NG8PIQ/tvwb-20
I may not order that because it's probably more than I need, but if it's safe I might look around for something similar locally. Any expertise on this would be really helpful. Thanks everyone.
This seems like a common sense one, but you definitely want paper that is not coated on either side, correct?
When I see something that says "kraft paper", is that the same as butcher paper?
Is white paper a no-no since it was bleached at one point, or doesn't that matter?
I found this on Amazon and it seemed like it would work. It says it's USDA/FDA approved for food use: http://www.amazon.com/exec/obidos/ASIN/B004NG8PIQ/tvwb-20
I may not order that because it's probably more than I need, but if it's safe I might look around for something similar locally. Any expertise on this would be really helpful. Thanks everyone.