I'm having a really hard time finding unbleached parchment paper. One place online sells rolls of it but the shipping is totally ridiculous. I have checked everywhere I can think of....any ideas or you guys find it anywhere?
I'm having a really hard time finding unbleached parchment paper. One place online sells rolls of it but the shipping is totally ridiculous. I have checked everywhere I can think of....any ideas or you guys find it anywhere?
I apologize for nothing...
The grocery store in the aisle with waxed paper, plastic wrap and aluminum foil.Originally Posted by ladyhk13
Tried...they only carry bleached.
I apologize for nothing...
Then use it....
I've talked to some friends and they don't recommend it due to the chemicals in the bleached stuff...it will leach into the meat and also change the flavor. Prefer not to take the chance of ruining my meat.
I apologize for nothing...
Maybe stop by the local butcher and see what they say? Maybe even see if they will sell you a roll?
RELIGION IS LIKE A PENIS
Its fine to have one,
Its fine to be proud of it,
But please dont whip it out in public and start waving it around,
And PLEASE dont try to force it down my children's throats.
An armed society is a polite society. Manners are good when one may have to back up his acts with his life.
Thanks Fidel!!! Ordered and waiting!
RELIGION IS LIKE A PENIS
Its fine to have one,
Its fine to be proud of it,
But please dont whip it out in public and start waving it around,
And PLEASE dont try to force it down my children's throats.
An armed society is a polite society. Manners are good when one may have to back up his acts with his life.
Got some from amazon. DH has Prime acct so I didn't have to pay for shipping so bought 12 rolls. I canned my first batch today and tried some tonight just to see how it tastes. I used two types of bacon, one just regular cut and one thick cut. Ended up opening a regular cut jar. Have to say that it does not hold up well. I would recommend using thick for sure. The regular kind of fell apart and got a little mushy and it hadn't even been sitting in storage yet. Just FYI.
I apologize for nothing...
Ok, opened up a jar of the thick cut and it turned out the same way. I guess I was expecting it to be just like normal bacon but it pretty much falls apart but the thicker stuff is a little better. I followed directions exactly so I know it's not that...I suppose cooking for so long at such high heat must break the meat down some. Anyone else here have a problem with it?
I apologize for nothing...
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