How to Siberian Indigenous Meat Preservation

What You Need to Know

The fermentation process involves the breakdown of proteins and fats by microorganisms, resulting in the production of lactic acid and other compounds that act as preservatives. This process typically occurs at temperatures between 10°C and 20°C. The preservation process can take several weeks to several months.

Steps

1. 1.

   Yakutian Stroganina (Sakha Republic): Pre-fermentation tenderizes frozen shaved reindeer meat

2. 2.

   Evenki Kopalchen (Far East Siberia): Creates digestible preserved elk meat for winter

3. 3.

   Nenets Kopal'khen (Yamal Peninsula): Develops umami depth in fermented walrus meat

The Science

Primary Reaction

lactic acid fermentation

Common Mistakes