Question about butcher paper

Paul

Paul

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Staff member
I purchase the large ground beef at Costco. I was sectioning this and wrapping each in Aluminum foil and putting in the freezer. But a couple of times I found aluminum bits in the meat so I stopped doing it and purchased food grade butcher paper. I've been using this for a while but I'm noticing two things when I take them out of the freezer. The ground beef sticks to the butcher paper. Not just a little bit. It really sticks and can't be peeled off and becomes unusable. I'm also noticing freezer burn even if I've only had it in for a few days. Parts of the meat that are in contact with the butcher paper are turned bright red. This is uncolored/unbleached, natural butcher paper. So I don't think it is chemicals. Are there some tricks to using butcher paper?

 
I don't use butcher paper. I store in freezer bags, push out all the air, the wrap the whole thing

in foil as a second layer of protection.

I always had some sort of freezer burn when I used paper, or parchment, even with the second layer of foil.

 
I don't use it either.

I take Glad press and seal and then flip the package over and double wrap so there are no exposed seams. Then I wrap it in foil and write on the package with content/date as memory usually fails!

 
Do you put the wrapped item in a freezer bag as well? Just wondering cuz I have a bunch

from the old days and can't remember how I used it. I think I would have put it in plastic as well and sucked the bjimineys out of it.

I also never used the foil method again. It was sensational for my fillings but once was enough.

 
According to this link, butcher paper isn’t good for freezer, which you

have sadly already proven. If you want to continue to use it up, wrap the meat in commercial grade Saran Wrap first then use up your butcher paper.

Wish mail as cheaper. Mom has a roll of freezer paper the size of a fire hydrant left over from strudel days. It’s just sitting there, waiting for a reason to exist.

I’ve been using it for house repair sketches.

http://www.oren-intl.com/blog/is-freezer-paper-really-the-best-way-to-store-meat

 
ah thank you all

At least I am happy to have figured out it is the product less than user error. I'll look for "freezer paper" and try that. The butcher paper will give to my kids for crafts.

 
For the best way there is vac sealing and they have become super cheap with the use for

sous vide. I have had FoodSavers for years and have always said they saved me enough in storing cheese to pay for themselves, let alone meat.
My last (of 3) FoodSaver finally wasn't really doing what I wanted so I got a $25 one that is super small and works like a trooper.

 
I've always used freezer (NOT butcher) paper due to its waxy side so foods don't stick after thawing

Then I put my freezer-paper-wrapped meat packages inside heavy-duty freezer-style ZipLock bags and squeeze out all the air as I zipper them shut.

But I wholeheartedly agree w/ Charley in that vacuum wrapping is the absolute best way to go. When we are in South Bend and stock up on real Polish sausage with its HUGE garlic content, the vacuum-sealed packages are the only thing that will contain that strong odor so I don't have everything else in the freezer smelling and tasting like garlic.

My brother lives in South Bend and has a foodsaver so that is where I vac-seal the Polish sausage b4 we ice it down in a cooler to drive back to our southern Indiana home. If I owned one, I would vac-seal EVERYTHING I freeze in the meat category as that way it'll last perfectly in a frozen state for several years.

 
I have not noticed meat I buy at the meat shop sticking to the butcher paper they wrap it in.

If the meat I buy is going to be freezer bound for a time, I put the entire package, (foam-like container with plastic wrap over top) into a gallon freezer bag, remove air and freeze. If I am breaking own a package of meat, like pork chops, I will wrap each chop in food grade plastic wrap, then into zip lock bags. The very best way is to put meat into a Food Saver bag, process with machine, and freeze.

 
I, too, have been using a Food Saver for many years. It's even more helpful now...

...as we are empty nesters. I can still take advantage of Costco bulk pricing and sales on items at the grocery store that would otherwise be too large for a two-person household.

Bags are re-usable, and you only cut off an inch or so when you open them. Write on the inch you plan to cut off and each one is ready to have something new written on them.

Michael

 
good tips

I've tried buying the food saver a few times. I've even had it in my shopping cart more than once. But my wife gives me the evil eye every time I pick up a new gadget.

Now that I have all you fine people backing me up however, I will pursue it with more confidence or maybe just buy it (the old forgiveness over permission gambit) and blame all of you when the reckoning comes...

 
Yes, the distinction. My butcher uses freezer paper, so I name if after him. But it does have the

plastic coating on one side, as does this stuff I've had for 30 years. I guess I should have called it freezer paper, but I didn't know it existed any more without the plastic.

I wish I had a vac sealer. I get exhausted from sucking on plastic bags. I do a good job of it though and I think it's essential. And since I live alone now, no one complains about my habit. (not that one anyway)

 
Paul, I think this is the one I have bought to replace my FoodSaver. Up until very

recently FoodSaver was about all you could get and I was a stalwart. I started (more than 35 years ago) with the plain pipe rack--no bells and whistles for jars, cutters for bags, etc). it was also pretty compact--maybe 5 inches of cournter space Then I did get one that did the jars and stored the roll--very bulky), and it didn't work very well. So I went back to just the one that sucks air out. And it finally needed replacing this past year when I wanted it for sous vide (AND you really can get along without a vac sealer for that)>
This one "does the job"--it is tiny--just a little more than the width of the bag. As Michael says, bags are reuseable and dishwasher washable. There are cheaper bags than FoodSaver brand if you look on Amazon and they are good.
IMO you can do almost all the things with this "kind" as with the ones that have the tubes cutters, storage, etc. For example, to marinate something just put the meat and marinade in a container that will fit in a bag and draw a vac and seal. You can draw a partial vacuum with them--just push the button to seal. There is a little learning curve but it is easy. AND for cheese, it can't be beat--buy bulk and seal--just keep in fridge.

long and windy. This is $25. Look on Amazon and see all the possibilities and probably particularly the reviews.
https://www.amazon.com/Etrigger-One-button-Automatic-Preservation-Suitable/dp/B089R715TY/ref=sr_1_17_sspa?dchild=1&keywords=vacuum+sealer&qid=1593774255&sr=8-17-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExVENQQkpRSTBFRTVGJmVuY3J5cHRlZElkPUEwMTY1NTU3MUVROTAyTzdBVVFDVSZlbmNyeXB0ZWRBZElkPUEwNjczMjYzM0pSRjFXSlZGOVBYMSZ3aWRnZXROYW1lPXNwX210ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=

Here is a good buy on bags. I have always made my own bags from the two sizes of rolls rather than us the premade quart, etc. This is comparable to FoodSaver bag rolls at a much better price.
https://www.amazon.com/Kootek-Thicker-Commercial-Sealers-Machine/dp/B082KLQ9R3/ref=sr_1_17_sspa?dchild=1&keywords=vacuum+bags+for+food&qid=1593782304&sr=8-17-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyQUpHVk5VNEY0QVlNJmVuY3J5cHRlZElkPUEwMTExODQ3WktGVUJWM0JHNlpZJmVuY3J5cHRlZEFkSWQ9QTAwNTUxMDMxUElESFZTOElDSVk0JndpZGdldE5hbWU9c3BfbXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==

 
any tips for labeling containers with frozen liquids?

I have several broths etc in the freezer in plastic containers occasionally a ball jar. when I put a tape label on either, they tend to fall off so I've given up and rely upon my memory which is a dubious proposition at best.

 
magic marker. I freeze broth in zip loc bags and then can stack when frozen. If I have

a large amount--like a couple of quarts I put it in gallon zip lock (it doesn't hold a gallon of course) and put it in a square baking pan (brownie pan==8X8). I mold the bag to fit the pan and when frozen, take the pan out leaving a nice square block to stack.

 
In professional kitchens we label and date everything using masking tape or blue painters tape and

a Sharpie. Chefs keep Sharpies on them in the sleeve of their chef jacket for quick and easy labeling (the 2 little slots in the upper left sleeve of chef jacket are generally used for a Sharpie or pen and an instant read thermometer). Everything gets labeled and dated before going into the walk-in or freezer. Date is especially important for practicing FIFO (first in first out) of product. Make sure you apply the tape before the item goes into the refrigerator or freezer or it won't stick.

You can also write directly on a Ziplock bag with the Sharpie and it will generally remain readable through freezing, though not always if the item is moved around...the writing may come off...so writing on tape is the best method.

Magic marker rubs off easier and bleeds (blurring the lettering), Sharpie is best.

 
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