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Aamaq (aamaq): recipe illustration
Meat

Aamaq (aamaq)

Caribou meat salted, then dried and smoked, which keeps for a long time and takes on an intense, slightly woody flavor. It is eaten in thin strips, as a snack or with bread.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

4 kcal per serving

Protein
0 g
Carbohydrates
1.1 g
of which sugars
1 g
Fat
0 g
of which saturated fat
0 g
Fiber
0 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the meat into long, even strips about 1 cm thick, following the direction of the fibers.
  2. Mix the salt, pepper and sugar if using.
  3. Rub each strip of meat with the mixture, then place them in a covered dish.
  4. Let marinate in the cool for 24 hours, turning the pieces after 12 hours.
  5. Quickly rinse the strips in cold water and dry them thoroughly.
  6. Hang them in a cool, well-ventilated place for 3 to 4 days, until they are firm and dark red.
  7. To smoke, hang them for 6 hours over a very gentle wood fire or in a smokehouse, then store away from moisture.

Variations and tips

Unsmoked version. Skip the smoking step and keep the dried strips in a sealed jar in a cool place for a week.

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Original Ecomely recipe.