The Essential Guide on How to Use Reynolds Butcher Paper
Butcher paper is a versatile household staple. From wrapping meats to crafting, explore the many beneficial butcher paper uses.
Butcher paper is an incredibly handy tool for the kitchen, cookouts, and beyond. From smoking meats to crafting and decor, this durable, unbleached paper has many uses that make it a must-have for any home. In this comprehensive guide, we will explore butcher paper’s unique properties and uses. Whether you’re a seasoned pitmaster or a novice cook, this guide will provide you with all the essential knowledge you need.
What Is Butcher Paper?
Butcher paper is commonly used to wrap raw meats in butcher shops or sandwiches and subs in delis. For your kitchen and home, Reynolds Kitchens® Pink Butcher Paper comes in handy for many uses, such as wrapping meats and sandwiches, smoking meats, arts and crafts, and other household uses we’ll explore later.
Even better, our pink butcher paper is a breeze to dispense—no scissors required! With a sturdy box and a convenient slide cutter, you’ll make clean, quick cuts like a pro. When you’ve used all the butcher paper, simply toss the packaging with your paperboard and cardboard recyclables. Because of its porous nature, butcher paper cannot be reused. After you have finished using it, please dispose of it by placing it in your home composting bin or trash.
WHAT IS BUTCHER PAPER MADE OF?
Reynolds Kitchens® Pink Butcher Paper on a roll is made in the USA from FDA compliant, 100% food- grade paper certified by the Sustainable Forestry Initiative. Why is it pink? Pink butcher paper is unbleached and unwaxed, unlike white butcher paper or some of the thicker, brown steak paper you might find at a local butcher or deli. It is made of strong, 40-pound paper that resists leaks and tears, even when wet, making it ideal for smoking, wrapping, and resting meats. Our pink butcher paper is formulated without chlorine or BPA.
Pink butcher paper is perfect for smokers at a maximum temperature of 300°F. However, it should never be used on a grill or exposed to open flames or direct heat sources.
Butcher paper can be used for more than just wrapping meat. It’s a tough and versatile material that doubles as a culinary helper and a multipurpose tool for creative DIY or craft projects. Here are just a few resourceful ideas for how to use butcher paper:
Wrapping and storing meats, fish, and wild game for short-term storage in the refrigerator
Prepping surfaces for trimming meats or seasoning foods
Lining tables or trays when serving seafood boils or smoked BBQ feasts
Wrapping deli meat, sandwiches, and subs
Covering and wrapping foods in the microwave
Keeping wrapped meats and vegetables moist while roasting low and slow in the oven at temperatures up to 300°F
Protecting tabletops during arts and crafts activities
Wrapping gifts
Creating an art wall
Decorative banners for parties
As you can see, there are many uses for butcher paper. With its versatility, it’s a great household helper to have on hand.
When To Use Butcher Paper vs. Parchment Paper
Butcher paper and parchment paper aren’t the same. They each have different purposes and functions. Let’s break down what makes them unique and when to use butcher paper vs parchment paper.
Butcher paper: This paper is best used for longer cooking methods like smoking, where the temperature is 300°F or under. Its strength and durability, even when wet, make it the perfect solution for wrapping meats. Its breathability allows the smoke to infuse the meat, giving it that classic flavor, sealing in the juices, and maintaining your delicious crispy bark.
Parchment paper: While resistant to high heat up to 425°F, parchment paper should not be used for smoking meats or barbecuing. Its non-stick silicone surface and less breathable properties make it unsuitable for smoking. Parchment paper is better for baking and roasting in the oven. Explore more uses for parchment paper.
Caution: Butcher paper and parchment paper should never be used near open flames or direct heat sources, under a broiler, in a toaster oven, or in a halogen light oven.
What do butcher and parchment paper have in common?
Both can be used to wrap foods
Both can be used to cover and wrap foods in the microwave
Both can be used to protect surfaces like countertops, tabletops, or trays for easy cleanup
Both can be used for arts, crafts, and DIY household projects
Pitmasters often use both butcher paper and aluminum foil for smoking. Both help speed up the cooking process once your meat reaches the stall midway through cooking (about 160°F-170°F) and keep it from drying out, but they differ in how they impact your cooking results.
Because of its porous nature, butcher paper traps less steam, allowing you to maintain the desirable crispy bark that forms on smoked meat. The smoke can penetrate the paper, producing a more robust smoke flavor. Additionally, the juices that soak into the paper help braise the meat for even more tasty goodness.
Aluminum foil will cook your meat faster than butcher paper, as it concentrates the heat and helps maintain a consistent temperature. Because smoke can’t penetrate the foil, you won’t have as much smoky flavor. The trade-off? Foil-wrapped meats braise in their own juices, making them super-moist. However, don’t leave them in the foil too long. It could result in wet and mushy bark.
When should you use butcher paper vs foil?
Try butcher paper if you’re willing to wait for mouthwatering, seriously smoky-flavored meat with a crispy bark.
Go with aluminum foil if you want to shorten the time it takes to bite into that delicious and juicy brisket, pork butt, or your favorite smoked meat you’ve cooked.
Yes. You can use butcher paper in the oven at temperatures up to 300°F. Ensure that the paper does not touch the sides or heating elements of the oven. Butcher paper should never be used under a broiler, in a toaster oven, or in a halogen light oven.
No. Butcher paper is absorbent and will stick to moist or wet foods, making it ideal for smoking. However, avoid using it for high-temperature baking (more than 300°F), as your food could become stuck to the paper. Parchment paper is the better option for non-stick baking.
No. Butcher paper is water-resistant but not waterproof. It has enhanced durability when wet, helping seal in moisture while you’re cooking meats or other foods low and slow.
Butcher paper should not be used to store foods in the freezer. It is not non-stick and could adhere to the food while also allowing air to penetrate the paper and cause freezer burn. Reynolds Kitchens Freezer Paper is a great for storing foods in the freezer. It helps keep moisture in and air out, which helps prevent freezer burn.
Pink butcher paper is perfect for smokers at a maximum temperature of 300°F. However, it should never be used on a grill or exposed to open flames or direct heat sources.
