As the Australian importer of OREN PINK BUTCHER PAPER, we can offer bulk pallets of 150ft 24" wide Rolls in convenient portable cardboard tubes, in cardboard box pallets of 168 Rolls. We can send the pallet to Metro Postcodes only with a Forklift to unload it.
sms or email us for pricing and delivery cost.
OREN COUNTERKRAFT PINK / PEACH SMOKER PAPER. Made in
the U.S.A.
The original Texas style Meat Smoking Paper. Other smoking Butcher Papers do
not have FDA Food & Drug Administration Certification for safe use with
Food.
Pink Butcher Paper Uses:
• ‘Insulating Wrap’ to protect and crank up internal temp of
Meats, while continuing to Smoke and keep
the crusty Bark dry!
• Wrap delicate Fish, Oysters, Seafood, Veggies, Bacon, Beef
Fatty Rolls, Burgers, to Smoke it all safe
and securely through the paper!
• Wrap raw or cooked meat for storage in the Fridge.
• Cut for sturdy Restaurant tray liners, will not soften up &
stick to meats and be eaten by Customers.
• Make paper spirals to serve Hot Chips & Onion Rings.
• Line Chip & Seafood Baskets.
• Use as trendy hygienic tablecloth and eat food safely directly off
it.
- Wrap individual Smoker meals the French way: en papillote Wrap meat/fish,
veg & potato.
• Smoke Burgers on top of a Sheet so they don't stick to grill bars.
• Cook foods on top of an oil sprayed sheet placed on the BBQ
Hotplate for a quick clean cooking surface. Fry eggs on it or cater for Vegans
as it is free of BBQ meat juices & fats.
• Paper packages can be secured in the Smoker with paper masking
tape, if required.
Wrap Brisket, Pork, or Ribs, 2/3
through the cook to get up to internal Temp, and to Rest.
Unlike tinfoil, it doesn't steam and soften Bark, allows smoke through, absorbs
fatty oils, and stays strong.
Don't be fooled by imitations, this is 100% FDA Approved CounterKraftTM 40# 65
GSM Pink Butcher Paper and is safe to store, cook, serve, wrap and to
Smoke & Rest meats.
Pink paper is porous to allow smoke in yet provides excellent holdout against
grease and juices, it protects meat to keep every cut juicy while letting
enough moisture out to retain that delicious Bark you created.
Smoking Guru Aaron Franklin uses Pink Butcher paper to wrap his world famous
BBQ briskets:-
“The briskets need to stay covered so
that the bark doesn’t get ripped off of them when they’re being thrown around.
We also wrap them once we know we’ve gotten a certain amount of smokiness. I
started using paper because it was cheaper than foil. Foil also gets things
real steamy. I think foiled briskets end up a little pot-roasty for my taste,
and the paper breathes a little better… It’s really there for protection, but
an added side effect is that it helps retain moisture and good Bark.”
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