What You Need to Know
The process utilizes the principle of osmosis to draw out moisture, and the high salt concentration inhibits the growth of microorganisms. The addition of fat helps to prevent dehydration and maintains the meat's texture and flavor. Fermenting and smoking are also used to break down proteins and fats, making the meat more palatable and increasing its shelf life.
Steps
- 1.
Muktuk (Inuit): Preserves whale skin and blubber for year-round consumption
- 2.
Igunaq (Inuvialuit): Ferments walrus or whale meat in permafrost for concentrated flavor
- 3.
Kiviak (Greenlandic Inuit): Uses whale fat to preserve seabirds in sealskin
The Science
Primary Reaction
Maillard reaction