The processing of Beluga Muktuk (blubber) and Mipku (dried meat) takes up to a week or more. The blubber and meat is first laid to rest for a day or two, then trimmed and hung to air-dry for a few days more before the meat strips are smoked into strips of “jerky” and the blubber is gently poached. After resting for a final day, the Muktuk is submerged in Ochoroch (rendered whale oil), where it can be aged for a year or more. The more it ages, the more it ferments, and- like an aggressive French cheese- the really fermented Muktuk is particularly intense. To many Northern Elders, this extra-aged Muktuk a preferred delicacy.