: A sturdy, coarse paper used for wrapping and display. Varieties include:
Achieving paper-thin slices (less than 1 mm) is a primary goal for deli meats, jerky, and hot pot beef.
The "paper" used with a typically refers to one of three things: the protective paper used to separate or wrap sliced meat, the "paper-thin" slicing technique, or paper used for maintenance. 1. Types of Paper for Slicing and Storage meat slicer
: Bleached paper used for a clean look in butcher shops; easy to write on for labeling.
: FDA-approved for smoking and BBQ; hides meat juices to keep displays looking fresh. : A sturdy, coarse paper used for wrapping and display
: Often used in automatic slicers with a "Stack" function, which automatically pauses slicing once a target weight is reached so the user can place a sheet of dividing paper before continuing. 2. Slicing "Paper-Thin"
: Often used directly on the slicer for sanitary reasons. It is ideal for layering between paper-thin slices of prosciutto or beef to prevent them from sticking together after slicing. : Often used in automatic slicers with a
Different papers are used to ensure meat remains fresh, easily separable, and protected from contaminants: