What is silage wrap, you ask? You may have heard of it, or you may be asking. It is an ancient method for preserving meat, fish and poultry by curing it in an air-tight wrap for those that don’t know. This wrapping technique became popular with the advent of the age of the smoker. It was also popular with early ales and lagers as they did not contain the oxygen that the other types of alcoholic beverages contained.

To learn what is silage wrap, all you need to know is what this curing meat/poultry thing is. This curing alternative removes the water from the animal’s flesh. It is done by the drying and filtering of the animal’s blood and the connective tissues. This filtering and drying are then done on a large scale to remove the excess moisture and salt content from the meat, which removes the moisture and salt concentration in the meat. This curing process also removes the enzymes within the animal’s muscle tissue, which allows the meat to maintain a more natural tasting texture.

The animal is placed in a large warehouse or pen, and it is left in a climate-controlled area for about a month. During this time, the curing process of the silage will take place. When it does, the silage will shrink or collapse on the animal, giving you the result of what is known as the silage tight.

silage-wrapTo understand how this type of wrapping works, you first need to know a little about silage. Silage is created by taking long, wet strands of plant fibre (that is, hay) and pressing these into the flesh of the animal. This wrapping provides a smooth surface on which the animal can be pressed and dried. The animal then enters a storage area where it is left to dry out completely, and the silage will be ready to use when you need it.

There are many different types of silage wrap, but you will typically find a mixture of cornmeal, blood meal, or animal fat. Most producers of this type of wrapping will coat their meats with a basting agent before wrapping them to have an easier time with the cleaning process later on. Coating meats is so that the coating will slow down the decomposition process and allow the silage to form further layers on the surface of the meat. This allows for even longer storage times for this type of wrap, sometimes up to 6 months!

The processing company will crush the animal and then press it into silage wrap to get the best silage. The animal will first be cleaned thoroughly before it is prepared for processing. After the cleaning, the animal will be placed into a large plastic container. Then the silage wrap will be put over the animal and allowed to set up. The unipak.com.au processing company will be able to tell you how long the silage will last you, as well as what prices the silage wrap is sold for.