Experience a timeless tradition with Aged Muktuk, a cherished delicacy of Indigenous Inuit and Inuvialuit cuisine. This unique recipe involves the careful preparation and aging of beluga whale blubber, creating a savory and culturally significant dish enjoyed as a snack or a part of traditional meals.
Ingredients
🐳 Large pieces of Beluga Whale Muktuk (white middle layer "uksuk"), cut into desired sizes
💧 Water (preferably from the harbor where the whale was harvested)
🧻 Paper Towel/Rag
Instructions
1- Initial Separation and Trimming:
- Harvest the muktuk from a freshly caught beluga whale, focusing on the white blubber layer ("uksuk").
- Using a sharp knife, carefully remove any excess meat and blood to obtain clean, white blubber.
2- Cleaning and Cutting:
- Continue trimming to remove all traces of blood from the "uksuk".
- Slice the blubber into pieces approximately 3/4 to 1 inch thick.
- Cut these into smaller blocks (around 2x2x1.5 inches) or long strips resembling spaghetti noodles.
3- Soaking:
- Place the cut blubber into a black plastic bin filled with water to soak for 20 minutes, which helps extract remaining blood.
4- Drying:
- Remove muktuk from water and lay on a flat surface to dry, wiping with paper towels to ensure all moisture and blood are removed.
5- Preparation for Aging:
- In a clean 5-gallon white plastic pail, create a foundation layer with "uksuk".
- Layer sliced muktuk over, ensuring the skin side faces upwards.
- Alternate layers of "uksuk" and muktuk until the pail is 3/4 full.
6- Fermentation:
- Cover the pail with a breathable cloth secured by an elastic band to allow air circulation.
- Stir daily with clean hands to mix layers and ensure even fermentation.
7- Aging:
- Ferment in suitable ambient temperatures for 5-10 days.
Prep Time: Approximately 45 minutes
Aging Time: 5-10 days
Total Time: Approximately 5-10 days
Servings: Varies
Equipment: Large Cutting Surface/Table, Sharp Knife, Gloves, Large Container/Bin, White Plastic Pail, Breathable Cloth & Elastic Band
Cooking Tips
- Ensure meticulous blood removal to enhance aging and flavor.
- Weather influences aging time significantly, impacting the delicacy's successful fermentation.
- Avoid placing the aging pail on the ground to prevent spoilage.
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Aged Muktuk
