I recently purchased brown butcher paper and used it to finish off done ribs.
The paper was specific for using during smoking or cooking for this process. It was made in USA, no additives but it left a paper bag taste on the meat. Is this common when using brown paper for this process. I’ve used foil in the past and as expected it cooks but more as a steamer tenderizing but taking away the crispy bark.
Any ideas on why I would get this altered flavor using paper and if it is normal?
The paper was specific for using during smoking or cooking for this process. It was made in USA, no additives but it left a paper bag taste on the meat. Is this common when using brown paper for this process. I’ve used foil in the past and as expected it cooks but more as a steamer tenderizing but taking away the crispy bark.
Any ideas on why I would get this altered flavor using paper and if it is normal?