However, it is manufactured with a wax coating of polyethylene plastic that melts at a temperature of 180°F. Final Thoughts amber for medium risk – for consignments placed in the amber category, an inspector will decide whether a physical inspection is necessary I like to use foil because it keeps an even temperature. I’m not wrapping the pork butt directly in foil, and instead, wrapping it inside of a metal tray. This means that I don’t have any issues with compromising the beautiful bark. Read guides on importing for plants, plant produce and products to Great Britain and a list of plant species by import category.

The PEACH system also allows you to view statistics based on your applications. This tool can provide useful data for your business, for example, why your consignments have been given a high-risk assessment.

Forget foil, the hottest BBQ tool right now is peach or pink butchers paper. Here’s the total breakdown of what exactly it is, and what makes is so special.

The PEACH system may be used by traders – or their agents – to apply for a certificate of conformity. However, use of PEACH is not mandatory for this purpose. Always use a food grade product. Though you can technically use kraft or any cheaper paper, you have no idea what the composition of the paper is, or if there are certain chemicals used in the manufacturing which may be dangerous. Basically, there may be stuff in there that you just do not want touching your food. BBQ enthusiasts use pink butcher paper to wrap meats such as briskets to seal in the moisture that is lost during the final hours or minutes of cooking.

The ability of Meat Saver Paper™ to preserve meat for longer than other products means that you can pre cut meat at a time that suits you ready for those busier periods If your imported goods are covered by both the Great Britain Marketing Standards and by plant health regulations, your consignment will only be inspected once. HMI inspectors have been trained to identify key plant health issues and plant health inspectors will notify HMI of any marketing standards concerns that arise. Whether I’m competing or I’m catering, at the end of the day I just cannot risk hitting a stall and not finishing the cook before it’s time to serve.

Why do we wrap barbecue meats in the first place?

There are people out there that disagree with me, but I don’t believe that wrapping is crucial. I think that it can help speed up your cook, protect your bark, and keep your meat from drying out. However, if you wrap your meat too early, you risk preventing the bark from forming. Why Use Butcher Paper Instead of Foil? Food grade doesn’t automatically mean it’s ok to use in the smoker, either. Freezer paper, for example, is designed for use with food, but it has a layer of polyethylene plastic that will melt at a 180f. Be wary of wrapping your meat too early, as this can prevent it from developing a crust at all. Why use butcher paper instead of foil? If you employ an agent to handle your imported consignments, their details should be set up on the PEACH system. You and your agent should let their local regional inspection office or the PEACH helpline know that they will be representing your importing business.