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Dry Brine EXPERIMENT, Only SALT! 24 hrs to 1 MONTH! 

Guga Foods
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The best thing you can do to a steak is to dry brine it. However I never seen how long is too long to do it. Today I push the limits on dry brining a steak to see what happens when you do it for a whole month.
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#Steak #Cooking #Experiment

Развлечения

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26 май 2024

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Комментарии : 3,6 тыс.   
@dbeevr
@dbeevr 4 года назад
Scientists: drying meat reduces the volume of the meat Guga: SALT EATS MEAT
@asetr3w45
@asetr3w45 4 года назад
Dude you're so smart
@bilol1171
@bilol1171 4 года назад
@Langdon Alger whats wrong with u?
@AnthonyOrtiz360
@AnthonyOrtiz360 4 года назад
🤣😂🤣😂
@ikoyDaPnoy
@ikoyDaPnoy 4 года назад
Why not cut off the pellicles like he usually does?
@possiblystupid2603
@possiblystupid2603 4 года назад
Langdon Alger whats wrong with you?
@economicist2011
@economicist2011 4 года назад
There's dry brining and then there's mummification.
@Akutukananu
@Akutukananu 4 года назад
Exactly
@yafois988
@yafois988 3 года назад
“Petrification"
@shsaint
@shsaint 3 года назад
This comment got me.
@wellthatssomething6126
@wellthatssomething6126 3 года назад
right lol
@prfm_setya95
@prfm_setya95 3 года назад
Dont forget saponification lol
@JC_Stone
@JC_Stone 3 года назад
I swear, Guga is so wholesome. I’ve never met anyone so passionate about what they do.
@michaelthem3
@michaelthem3 3 года назад
x2 So amazing to see how he reacts every time.
@charlesentertainmentcheese3819
@charlesentertainmentcheese3819 2 года назад
Nice pfp
@actualamateur149
@actualamateur149 2 года назад
I’d be pretty passionate if I had access to all the awesome cuts of meat he does.
@pablobeemax526
@pablobeemax526 2 года назад
Guga represents what is super well channeled Brazilian spirit (and he is definitely on top of his game)
@u.sonomabeach6528
@u.sonomabeach6528 Год назад
John Holmes was pretty passionate about his coke
@fernandog.m7012
@fernandog.m7012 3 года назад
Last one is what we call in Spain "cecina". Given that the salt has macerated the meat already, it must be eaten raw and not cooked. With a glass of wine and bread. Countryside laborers food 😊
@BosslyDogBowling
@BosslyDogBowling 3 года назад
Very interesting, thank you for that😄
@YassineELAZMI
@YassineELAZMI 3 года назад
we do have some kind of dry meat in morocco too the process takes like 2 weeks I think but it's also cooked afterward. It doesnt taste horrible imo but I still dont like it that much, it's a bit too strong for my taste. People usually eat it with couscous and it's called "Gueddeed"
@fernandog.m7012
@fernandog.m7012 3 года назад
@@YassineELAZMI so cool Yassine. Thanks for sharing. Cured meat is big were traditionally there were not possibilities for preservation or the product had to last for the whole year long until the next time you kill another animal. Life, isn't it 😄
@hafat8479
@hafat8479 3 года назад
Cecina con un poco de aceite 🤤
@mrglock568
@mrglock568 3 года назад
I absolutely love these little insights into different cultures that I would otherwise be completely unaware of, thanks for sharing!
@ce4339
@ce4339 4 года назад
Everybody gangsta until music changes while cutting the beef
@RigoOXx
@RigoOXx 4 года назад
Hahahahaha
@epictorres96
@epictorres96 4 года назад
*gugangsta
@stevenrodriguez9655
@stevenrodriguez9655 4 года назад
I like the searing music! I get hhhhhhhhY P E D
@eraya5240
@eraya5240 4 года назад
@UCnUw3M07zmCWbB3YXCPuaqw sus lan cihan's
@padf-shrimpy1019
@padf-shrimpy1019 3 года назад
@Yo Mama Your so dumb lol he was talking about cutting the meat and you have yo mama in your shush your 2 years old
@C0meclarity
@C0meclarity 4 года назад
"Did you swallow?" "Yeah I did, should I not have?" Guga and Angel -2020
@billysinge8977
@billysinge8977 4 года назад
Bronson Clarke I was ROFL-ing at this comment.
@shreyamsrajnepal5001
@shreyamsrajnepal5001 4 года назад
69th liker nice
@coltsfan79
@coltsfan79 4 года назад
@@billysinge8977 Ditto
@elvingearmasterirma7241
@elvingearmasterirma7241 4 года назад
Oh man. Those two are going to flip when they learn about South African biltong.
@lordsergal8783
@lordsergal8783 4 года назад
@@elvingearmasterirma7241 that was exactly what came to mind watching this.
@tupacsnoducket
@tupacsnoducket 3 года назад
"Why does my cured meat taste like cured meat?" Guga Never disappoints with them hot takes lol, No hate, that was just funny AF
@toby1248
@toby1248 2 года назад
I don't think guga understands that he's been curing meat and calling it dry aging for a long time
@gkgyver
@gkgyver 2 года назад
@@toby1248 Well technically you need salt for curing.
@toby1248
@toby1248 2 года назад
@@gkgyver curing just requires a chemical dessicant. Salt is most common but something like MSG also counts. Also, he did use salt in the video
@Morethanlife-tw3bh
@Morethanlife-tw3bh 3 года назад
Love your channel!! I’m not just a subscriber, I’m also a fan! Keep up the great content 💯
@taylorvargas713
@taylorvargas713 4 года назад
Guga's Wife : Let's sing karaoke Guga: Let's DUET
@travisuysaloglu9695
@travisuysaloglu9695 4 года назад
Atleast give Dewey Cox and Pam some credit
@shintadewi8757
@shintadewi8757 4 года назад
why do i laugh so hard😂😂
@Kish1610
@Kish1610 4 года назад
Hahaha you crazy man😂😂😂
@jjkingjjking4845
@jjkingjjking4845 4 года назад
Hahahaha😂
@AGGSab
@AGGSab 3 года назад
Taylor Vargas 😂😂
@jeremiahtomioka23
@jeremiahtomioka23 3 года назад
"Hey Mom, I want to eat dinner." "Ok sweetie. Wait 1 month
@twiggymp416
@twiggymp416 3 года назад
HAHAHAHA THAT'S FUNNY
@morball6668
@morball6668 3 года назад
Africa be like
@gurgundel2554
@gurgundel2554 3 года назад
HAHA THAT'S HILORIUOUS!
@wtpracing327
@wtpracing327 3 года назад
in soviet union
@Ethan-sb7tz
@Ethan-sb7tz 3 года назад
I love these guys! Hilarious and lovable! Great dynamics too.
@jellydonuts
@jellydonuts 3 года назад
I just made my first Guga steak and it was phenomenal! Dry brine for 24hrs was just PERFECT
@bradwoods371
@bradwoods371 2 месяца назад
Dry brine is the only way I do steaks now
@flyingchic3n
@flyingchic3n 4 года назад
Guga: *leaves steak in fridge for a month Steak: *tastes like its been left in the fridge for a month Guga: :0
@Sushilover223
@Sushilover223 4 года назад
flyingchic3n hahahahahaha
@zdsrtgnzetmyet
@zdsrtgnzetmyet 4 года назад
😂
@picaamarga
@picaamarga 3 года назад
This made me laugh
@sabastiancockburn8298
@sabastiancockburn8298 3 года назад
"it tastes like don't ever do that" 😂😂 angel is the best
@dionpierre5847
@dionpierre5847 3 года назад
mikeisu ha like you would know. Dumbass
@sabastiancockburn8298
@sabastiancockburn8298 3 года назад
@mikeisu Please, can tell me more of the personal things you've learned about him through what I'm assuming is first hand experience? Goof
@sabastiancockburn8298
@sabastiancockburn8298 3 года назад
@mikeisu you don't share meals with your family? Weird.
@fierysmile2929
@fierysmile2929 3 года назад
"Aw hell naw" *Nopes out of frame*
@sketchydude8431
@sketchydude8431 3 года назад
@mikeisu and how do you know this? You're just making random assumptions with no proof for your claims. Get to know the guy before doing this.
@breiman79
@breiman79 3 года назад
FIrst time I've seen one of your videos, you guys are great. Really interesting little experiment and love watching you two interact. Will be watching more videos.
@adambuhrer
@adambuhrer 3 года назад
-I’m not vegan. -Me neither. -WELCOME TO GUGA FOODS!!
@philipepala4762
@philipepala4762 4 года назад
I think you should try with smaller times difference and removing the outer layer like in dry age. Maybe trying 24h ,36h, 48h and 60h.
@migs1002
@migs1002 4 года назад
i don't think there'd be any difference because they said at the end it looked the same all the way through the meat
@chrstnryn4287
@chrstnryn4287 4 года назад
Yeah he dont remove the black layer
@brandonlewis9337
@brandonlewis9337 4 года назад
This is what I was thinking also include 12 hours!
@RigoOXx
@RigoOXx 4 года назад
12h, 24h, 36h, 48h, 60h
@tomasulu
@tomasulu 4 года назад
Big slab of steak and remove the pellicle
@harrybanning9107
@harrybanning9107 4 года назад
"it tastes like it's been cured." Tha... That's because it is cured, that's how you cure meat.
@paws27
@paws27 4 года назад
I think he was trying to not let him know what he did to them because he said that right after the other guy said “it tastes like you preserved it” which is also exactly you used to do that.
@JeremyB8419
@JeremyB8419 4 года назад
What if... you shaved all the hair off the top... and then made it super Mexicany...
@Az-rg8gk
@Az-rg8gk 3 года назад
LOOOOL
@r.d.9399
@r.d.9399 3 года назад
Dry age = rotten meat
@joeclements2674
@joeclements2674 3 года назад
Guga you need to release your own edition of Nike with the slogan “Let’s do it”
@oliviersacault2803
@oliviersacault2803 2 года назад
it is always a bliss to watch you guys!!!!!
@travissmith7471
@travissmith7471 2 года назад
I have always wondered if salting meat like you did for a month would mimic beef jerky... I believe you answered my question as "No"... Thanks for sharing...
@aguerr211
@aguerr211 3 года назад
G: "Did you swallow" A: "Should I not have??" im dead lmao
@jasonprox700
@jasonprox700 2 года назад
Swallowing isn't the worst thing That's what I told my wife...
@batojohnaaron4827
@batojohnaaron4827 4 года назад
I will never be Shocked if guga tries to dry age angel out of nowhere.
@isaiahbrian4119
@isaiahbrian4119 4 года назад
angel...like the- flying things
@KevinTan
@KevinTan 4 года назад
That’s the year ender episode! please don’t spoil it to everyone hahaha
@bered4894
@bered4894 4 года назад
Isaiah Brian which things
@Ntantosthereal
@Ntantosthereal 4 года назад
Please like so guga can see🤣🤣🤣
@rify2932
@rify2932 4 года назад
@@isaiahbrian4119, He meant his nephew...
@gotta-date-with-hate
@gotta-date-with-hate 2 года назад
I stumbled on your video in my "suggestion" as I was looking for a Prime Rib roast recipe…You guys are hilarious!!! Definitely a channel I wanna follow!
@daniellekasi668
@daniellekasi668 3 года назад
The month one looks Like something we have here in South Africa. Which is Biltong. Which is what I think it turned into. Biltong is basically raw steak hung up to dry for a period of time. Salt is a big factor in curing it. So yeah, just some info for you :)
@willianpires5554
@willianpires5554 4 года назад
Guga be like: I'm gonna fry this rock...and see what it taste like... damn that's what i like about him
@whamaster6735
@whamaster6735 4 года назад
Willian Pires, I agree, even when he does a failed test, he still cooks it
@sylvainroy9953
@sylvainroy9953 4 года назад
I'm ready to try it if he puts a Guga rub on it
@lordkiza8838
@lordkiza8838 4 года назад
Dry aging a rock guy lets dig in
@xornedge8204
@xornedge8204 4 года назад
@@sylvainroy9953 lmfao 😂👍
@willianpires5554
@willianpires5554 4 года назад
@@sylvainroy9953 maybe Guga should ''smoke'' the rock after he put his rub 😂😂😂
@marks9444
@marks9444 4 года назад
It tastes like: “Don’t ever do that” -Angel
@spokehedz
@spokehedz 4 года назад
Sometimes it do be like that.
@wiggytoyou
@wiggytoyou 2 года назад
Guga... Thanks for doing this video. Very informative. I had these beautiful 2in. Filets. I dry brined them on Thursday night planning to eat on Friday. Didn't happen, so I let them go but I kept getting blocked every following day until finally on Tuesday! I cooked them up. (5 days) They looked a little dark, but they were soft and smelled fine. Nothing funky at all. In then end all of my guests loved them! I really enjoyed mine too! Outside fridge is 35 degrees. Maybe the temp. had something to do with it. I wouldn't hesitate to do it again if I needed too. Trying to stick to one or two days in the future though. LOL
@theparalexview785
@theparalexview785 2 года назад
Yup, I've dry brined steak up to a week. After the first day or so I'll cover the tops with plastic wrap without covering it completely. And I'll flip the meat every day or two. But one day is usually plenty. The beef gets bright red from the salt in the myoglobin. It's already been wet aged in the store, so it doesn't need much more help. It helps tenderize lesser quality beef, which is still flavorful. And it helps to trim off the outer bits that get too dry, although those can still be used in stew, soup or broth. I've wet brined sirloin up to a month. It still smelled fine. Very dark, nearly black. Didn't cook or eat it though. A man's gotta know his limitations. 😬
@RebuttalRecords
@RebuttalRecords 3 года назад
You guys are brave beyond belief, and thanks for warning me!
@BlackPagesSilas
@BlackPagesSilas 4 года назад
Alternate title: "Guga Tries To Kill Himself With Steak"
@charleswall7748
@charleswall7748 4 года назад
Could apply to all of his videos lol
@sarahgraves6759
@sarahgraves6759 3 года назад
I mean... If you gotta choose a way to go you can do worse than death by steak.
@johnpappalardo4088
@johnpappalardo4088 3 года назад
Wont die.
@beans_groovin.mp4266
@beans_groovin.mp4266 3 года назад
420 likes i can't
@TheMillennialGardener
@TheMillennialGardener 4 года назад
New experiment for Angel: 30 days dry brined steak VS. a salad. Which is worse?
@xornedge8204
@xornedge8204 4 года назад
i still think he would say the salad. He looks stubborn af 😂😂😂
@TheMillennialGardener
@TheMillennialGardener 4 года назад
Xornedge I think you’re right. At this point, he could find some cranberry walnut blue cheese salad or something that he actually loves and never admit it. I could see Angel sneaking out to SaladWorks, coming home at 2am eating it locked in the bathroom. “What are you doing in there!??” “Nothing! I’m just...I’m sick!”
@Call-me-Al
@Call-me-Al 4 года назад
Salads can contain beef strips, just not as main ingredient. So he could just get some dry aged wagyu beef strips in his salad.
@Call-me-Al
@Call-me-Al 4 года назад
@Imight Realperson not a main ingredient in the sense of shape anyway. I meant you can't put salad on a steak and call that a salad as a whole, you have to integrate the meat into the dish.
@jeff-hd9og
@jeff-hd9og 3 года назад
I like salads
@AngryAlfonse
@AngryAlfonse 2 года назад
I tried a 24 hour vs 4 day this week. The 24 hour dry brined steak was, as expected, fantastic. The 4 day one however... I don't know. I liked the flavor, but it just would not cook right. It seemed to want to burn easier, I couldn't get the inside past rare (I prefer medium rare) and the big internal fat strips didn't render so they were goopy and mushy. Luckily I love fat enough to eat it anyway, but most people I know would've been disgusted.
@robertlee8519
@robertlee8519 Год назад
Could you try it again but reverse sear the 4 day, then let us know of any difference?
@johnk6837
@johnk6837 2 года назад
Great video guys! I’ll be eating both my 24hr filets tonight 😅 Happy New Year
@SebOSRS
@SebOSRS 4 года назад
Still waiting for the "I dry-aged Angel for 30 days and this is what happened"
@ehrlichergobbler
@ehrlichergobbler 4 года назад
Once I slice it open, this is what it looked like. There is only one thing left to do and thats to grill him. So lets DEEEWW it
@tophat3157
@tophat3157 4 года назад
'That'll teach him to eat my a10 Wagyu Ribeye'
@heretic191
@heretic191 4 года назад
Aren’t we all
@AnymorAnime
@AnymorAnime 4 года назад
Well, lets dew yee~
@Qingskinator
@Qingskinator 4 года назад
@@BrianL-ke2bu You could have roasted him in an intelligent way, but instead you decide to use words and spell like some 15 year old who just learned what slang is. "fail." "dbag." Dude, you are the pure definition of cringe.
@door-to-doorhentaisalesman2978
@door-to-doorhentaisalesman2978 4 года назад
Challenge mode: Dry brine for 30 years.
@Solbashio
@Solbashio 4 года назад
M o l d
@sarahmiller9670
@sarahmiller9670 4 года назад
@@Solbashio gotta have moisture to mold. Would probably just be a rock that couldn't even be identified as meat anymore 😂😂😂
@maniac2344
@maniac2344 4 года назад
Sarah Miller Like a 2week old mcdonalds patty?
@sarahmiller9670
@sarahmiller9670 4 года назад
@@maniac2344 yeah exactly. It's gotta have moisture and lots of bacteria to actually break down so once it's all dried out it's pretty much the state it's gonna be in for a good while 😅
@jeremy5207
@jeremy5207 4 года назад
I don't think that would be even considered meat after that long .
@davidhyatt3644
@davidhyatt3644 3 года назад
So is it called “vegan steak” cause after you eat it, it turns you vegan???
@therocky128
@therocky128 2 года назад
That's a good one
@AlphaBlkHrt
@AlphaBlkHrt 2 года назад
This is the first time watching your videos and very entertaining so I had to subscribe... thanks
@ngugikihia
@ngugikihia 4 года назад
Guga is like prince Zuko's uncle in avatar to Angel. The uncle we all never had😂😂
@MrMichaelLaw2011
@MrMichaelLaw2011 4 года назад
Iroh
@oluwaseyeayoade8254
@oluwaseyeayoade8254 4 года назад
Kevin Ngugi yea that’s so true except angel doesn’t have a fat scar on his eye or maybe angels dad left or died or something
@nenefondoTV
@nenefondoTV 4 года назад
😆😂💦
@nyaarla
@nyaarla 4 года назад
His firebending on those steak were pretty good, animation and all.
@viewedpizza990
@viewedpizza990 4 года назад
do u want tea?
@TreeMuffins
@TreeMuffins 4 года назад
This man has eaten around 9000 cows
@ycyean8235
@ycyean8235 4 года назад
It's over 9000
@jeff-hd9og
@jeff-hd9og 3 года назад
YC Yean breaks phone in hand*
@Sonex1542
@Sonex1542 3 года назад
he is a cow
@dionpierre5847
@dionpierre5847 3 года назад
Acey guga ouga bouga
@acey6991
@acey6991 3 года назад
@@dogman5791 I am a cow consumer
@johnhughes3963
@johnhughes3963 3 года назад
I love you guys!! Great experiment!!
@cheesy6516
@cheesy6516 Год назад
Exactly what I was looking for. Thank you.
@civil_villain
@civil_villain 4 года назад
*Angel* "I'm not vegan." *Guga* "Uh, me neither. Welcome to Guga Foods." Hilarious!
@AKu-xs5vg
@AKu-xs5vg 4 года назад
I'd rather be vegan during that video
@blink555
@blink555 4 года назад
In the southeastern US we make "country ham" that is preserved with salt (Italy does too - prosciutto). You soak the ham in water for 24 hours before cooking so that the salt isn't overwhelming. The month old dry brined steak would probably be great after a good soak.
@martinsimon5464
@martinsimon5464 4 года назад
If you preserve your ham, don't soak and cook it! I advice you to take the salt off and then smoke it. It's salty and delicious. Thats the way we and our ancestors have been doing it for decades. I'm from Hungary
@Falathien
@Falathien 4 года назад
We do not soak prosciutto. It's cured ,aged and then eaten
@martinsimon5464
@martinsimon5464 4 года назад
@@Falathien yeah I wasn't sure so i didn't say it😅
@blink555
@blink555 4 года назад
@@Falathien I meant country ham is soaked before cooking after it cures for about 1 year.
@livvyweimar7362
@livvyweimar7362 4 года назад
No amount of water can cure mummification
@JGMc23
@JGMc23 2 года назад
🤣🤣🤣 oh my gosh, those reactions had me rolling! I had to rewatch a few times. Thank you for the lesson, but more so, the comedy!!
@EithanWinters
@EithanWinters 4 года назад
Guga: eats a month old steak. Everyone: well, he's dead.
@satagaming9144
@satagaming9144 4 года назад
Steve1989MREInfo: Amateur.
@jsdrury2416
@jsdrury2416 4 года назад
Isnt salt the thing that people used to preserve things
@littlegravitas9898
@littlegravitas9898 4 года назад
@@jsdrury2416 packed in salt..not gently dusted and left uncovered for a month.
@p0331546
@p0331546 4 года назад
@@littlegravitas9898 Hmm but dry aged beef isnt even salted, and it can be aged even longer than 30 days :o
@InnuendoXP
@InnuendoXP 4 года назад
@@p0331546 yeah it is, you also have to trim off the rind or you can get very ill. The only thing keeping dry aged beef safe is the lack of air reaching the interior.
@nairdajun
@nairdajun 3 года назад
so dry brining for longer than 24hours is a missteak?
@Fyuesiy
@Fyuesiy 3 года назад
😡
@ndkproduction318
@ndkproduction318 3 года назад
😡
@yolandashikers4985
@yolandashikers4985 3 года назад
Everybody gangsta until music changes while cutting the beef
@hellnahhhhh
@hellnahhhhh 3 года назад
Haha yes
@topnotchtx
@topnotchtx 3 года назад
Lol
@DiegoHeinrik
@DiegoHeinrik 3 года назад
Era isso que eu tava esperando. Sabia que era br. A cara e as comidas não enganam. Tudo nice guy. Cheers my friend!
@Chloe__________xx
@Chloe__________xx 3 года назад
“It tastes like the juice took a hike” 😂😂😂😂😂
@glanowsky8013
@glanowsky8013 4 года назад
Imagine if you were guga's friend. I need this during quarantine
@yoshidasaki17703
@yoshidasaki17703 4 года назад
But make sure tou have health insurance
@galaxychungus775
@galaxychungus775 4 года назад
:(
@akapetejr7405
@akapetejr7405 4 года назад
Don’t you dare make me hungry and leave my bed
@jacob1931
@jacob1931 4 года назад
Aka PeteJr lol
@07Asubpls
@07Asubpls 4 года назад
I got grossed out cuz i read it "dont make daddy hungry and come out of bed" wtf
@akapetejr7405
@akapetejr7405 4 года назад
07A lmaoo
@crazygamer-mr6nr
@crazygamer-mr6nr 4 года назад
@@07Asubpls lmao
@peggyesculpavit-dupret2945
@peggyesculpavit-dupret2945 4 года назад
@@crazygamer-mr6nr Imao
@lightfoot413
@lightfoot413 3 года назад
fantastic fun..you guys are over the top..and gr8 information..always wanted to know how long to brine steak thanks.....
@Saintbow
@Saintbow 2 года назад
Past few hundred years: *Salting* Gen Z: "Dry Brine" Soon, you will be calling Salt Pork "Smokeless Dry Brined Pork"
@NicerBeisser
@NicerBeisser 4 года назад
2019: *People flexing with with Rolex watch* 2020: *Guga Flexing with his meat*
@headphonetux4131
@headphonetux4131 4 года назад
that sounded really wrong
@NicerBeisser
@NicerBeisser 4 года назад
@@headphonetux4131 Oh... I See what u mean xD
@ATA-wi2lh
@ATA-wi2lh 4 года назад
Dicks out for guga
@sufianadnan483
@sufianadnan483 4 года назад
@@headphonetux4131 THATS WHAT I WAS THINKING LMAO
@irecluse7169
@irecluse7169 4 года назад
Hold up...
@halloyoyo1233
@halloyoyo1233 3 года назад
7:52 Guga:"The salt has that miaumiaumiaumiau taste"
@arandomhuman1329
@arandomhuman1329 3 года назад
HAHAHAHAHAHA
@matthewstephens7509
@matthewstephens7509 2 года назад
🐈👀🥩
@thangn.8160
@thangn.8160 2 года назад
You guys are freaken hilarious! Thanks for saving me time 😂 to not test for more than 1 week
@bbqbill8201
@bbqbill8201 3 года назад
Guga, Angel, I dry brine my briskets for one week. Each one goes into a vacuum bag first and vacuumed down. NEVER any problems and the salt goes all the way thru. Leaving the meat to dry out with no protection was the problem my friends. LUV your videos and will be making many of your best items in my restaurant!
@kx8960
@kx8960 7 месяцев назад
Whew! Glad to hear that! I'm trying dry brining for the first time on a 2.8lb porterhouse I bought tonight. I TOTALLY didn't like the idea of just leaving it out in the open in the 'fridge, so after I salted it good, I put it in a ziplock bag and squeezed as much air out of it as I could. I was gonna go 48hrs, but think now I'm only going to go 24 before cooking it.
@schyproscollbrande1706
@schyproscollbrande1706 4 года назад
Angel's Face Reaction Steak 1: perfect and delicious Steak 2: funny and confused Steak 3: shock and upset Steak 4: disgust and throw up
@NicerBeisser
@NicerBeisser 4 года назад
Thanks for the spoiler, kidding xD
@Kavi4GP
@Kavi4GP 4 года назад
Beef in stage 4 when dried with air circulation is what we call Biltong, it's a great snack, strips or sliced up
@epicrabid1857
@epicrabid1857 4 года назад
@@NicerBeisser y in comments then
@NicerBeisser
@NicerBeisser 4 года назад
@@epicrabid1857 I even said kidding at the end.
@unclebob870
@unclebob870 3 года назад
Guga you have inspired me to do my first 24 dry brined t-bone! Your videos have stepped my grilling game up big time! Thank you brother your videos are awesome and very very helpful!
@mightyfrogdink1077
@mightyfrogdink1077 2 года назад
Got love the fact that he is not shy to try new things and push limits.
@aidan6029
@aidan6029 9 месяцев назад
Normally my favorite part of a ribeye is the cap by far. But I find that if I dry brine the ribeye, I end up preferring the eye over the cap. The dry brining completely transforms and greatly improves the texture of the eye, while it doesn't have as much of an effect on the cap.
@chairger
@chairger 4 года назад
Day 44 of Quarantine: I don’t even know what I’m watching anymore. I’m getting recommended Steak videos and I am very confused.
@bob4ife
@bob4ife 4 года назад
Confused but are you having fun
@vanessacrabtree2759
@vanessacrabtree2759 3 года назад
Me too, omg and we have 5 months to go b4 2020 is history. This and wood turning are my new addictions, lmfao!!!😂😂😂
@sinfultk4083
@sinfultk4083 3 года назад
I saw it a day before school
@djsargex7777
@djsargex7777 3 года назад
@@vanessacrabtree2759 2021: Hold my beer.
@vanessacrabtree2759
@vanessacrabtree2759 3 года назад
@@djsargex7777 🤤🤤🤤
@morganmcguire2500
@morganmcguire2500 3 года назад
"If you are unfamiliar with a Rib Eye, well you shouldn't" That statement got me more than it should have!
@magusperde365
@magusperde365 2 года назад
I only eat moose these days. I want it lean!
@cimonkien9833
@cimonkien9833 2 года назад
I love it. You 2 are such a humor.
@mr.t7514
@mr.t7514 3 года назад
“I’m telling you right now if I threw this at a windshield on a car it would totally break” lmao his example of how hard it was
@blueenglishstaffybreeder6956
@blueenglishstaffybreeder6956 3 года назад
I find that 48 hours gives it that true dry aged taste, the nuttiness really comes thru perfectly
@B.L.S.
@B.L.S. 2 года назад
Yes, I find that 48-72 hours gives the ideal. But I have no issues with eating a 24 or 96 hour steak. Even a 120 hour steak is good, but that's my upper limit.
@sasquatch6829
@sasquatch6829 10 месяцев назад
Yup
@mikehuey3399
@mikehuey3399 4 года назад
I love how wholesome this channel is, it's truly enjoyable to sit down and watch someone with such passion and such a great personality, both guga and anjel make me smile everytime I watch
@fredenglish5307
@fredenglish5307 4 года назад
Mike Huey I wish I could give you ten thumbs up, at least they’re contributing something entertaining, not scientific or maybe even safe but entertaining for sure!
@camerahammerwoody9196
@camerahammerwoody9196 Год назад
Thanks for taking one for the team!!!!!
@normanmccollum6082
@normanmccollum6082 3 года назад
I gotta try dry-brining a steak, seems cool! See what a steak tastes like after JUST salt then sitting in the fridge! Very cool, thanks! Cheers from Newfoundland!
@lsdasilva02
@lsdasilva02 3 года назад
From what I learned at a butcher shop I worked at, dry aging beef is nothing difficult to do in the proper atmosphere. We did it to different cuts including prime rib and filet. We never put salt directly on the beef itself, but put the different cuts of beef in a container lined with bricks made of salt and with slight air movement for various amounts of time. The longer the more expensive. Some of these cuts would sell for as much as $100 per pound.
@undefinednull5749
@undefinednull5749 11 месяцев назад
Very interesting! thanks for sharing, Did you use any sort of membrane or was it not neeeded?
@Sniperboy5551
@Sniperboy5551 8 месяцев назад
Jesus, it sounds like I need to open a butcher shop! $100/lb is insane.
@thedragonstark
@thedragonstark 4 года назад
everyone before quarantine : panic buying toilet paper. Guga before quarantine : panic buying MEAT, STEAK, WAGYUUU.
@RiamsWorld
@RiamsWorld 3 года назад
I think this would've been more interesting with different salt levels at 3 days and a week. Like .5%, .75% and 1% salt. Also if it were compared with vacuum sealed to prevent evaporation. Also doing a roast size so they can cut the outer layers like a pellicle.
@brians4537
@brians4537 2 года назад
I agree, it would be great to compare vacuum sealed brining vs refrig dry brining
@USSBARBEL
@USSBARBEL Год назад
that was my question/thought as well. Great minds....
@brendan6747
@brendan6747 10 месяцев назад
FYI if he put the steaks into vacuum seal bags, that would no longer be a dry brine. I was fascinated by this experiment, I dry brine my meats often. The biggest issue in this experiment is that fat absorbs smells inside the refrigerator, even if the fridge doesn't really smell like anything. I'm not sure Guga took measures to separate the drying meat from the rest of the fridge, It would've been quite tricky to do so, while still calling it a dry brine. If he had a large enough steak to trim the pellicle, this may have mitigated the absorbed smells and off-flavor. Try putting a glass of milk on the same shelf as dry brining steak.. The milk will taste like beef blood, gamey and gross, after just a couple hours.
@brendan6747
@brendan6747 10 месяцев назад
Personally, I would never eat fat thats been open in the fridge that long. Like Angel said, it would taste "Preserved" like plastic/rubber as well as cheese and anything else I had in there during the brine. Disgusting
@user-eg8hb8xt3j
@user-eg8hb8xt3j 7 месяцев назад
So make a video then
@patrikblomgren5011
@patrikblomgren5011 8 месяцев назад
Hello, it looks super amazing! I kind of wonder though, how long after you pull out the dry brined steaks from the fridge, will it take for you guys to start cooking em? I mean do I straight pull it from the fridge to my cast iron? Or let them outside until the steaks reaches room temperature? Makes me a tad bit confused 🙈🙊
@karolinitortellini
@karolinitortellini 8 месяцев назад
It does look amazing, I wonder the same as you, I hope you get an answer!
@kconway96
@kconway96 7 месяцев назад
There is no benefit to letting the steak rise to room temperature. People claim it saves time, but waiting for it to warm up takes longer than what you save in cook time. Other than that, the flavor, texture, juiciness, etc are all the same either way
@RubenV3_
@RubenV3_ 4 года назад
I find myself always saying “let’s duuueeett” and everyone just looks at me weird.
@wishiwasdiving
@wishiwasdiving 4 года назад
Me too!!!!! LMAO!!!!!!
@swedish3758
@swedish3758 4 года назад
when’s swedish jacuzzi coming? dry age a meat for at least 30 days, then cover i. butter/ tallow and let age for 20 more days.
@jacob1931
@jacob1931 4 года назад
Swedish that sounds good
@fintanusa
@fintanusa 4 года назад
The slice very thinly!
@rel3979
@rel3979 4 года назад
damn you've been asking for so long
@swedish3758
@swedish3758 4 года назад
@@rel3979 over 200 days. Guga promised me :(
@jameymills76
@jameymills76 11 месяцев назад
I've watched just about all your videos. Love to see what you're going to try next. I wanted to try some dry brined steaks. Got a couple of nice ribeyes from butcher shop. Added some kosher salt, put them on a grate and let them sit in the fridge for about 18 hrs. I put some black pepper and garlic powder in them and grilled them. The steaks had so much salt flavor that we couldn't ready them. What did I do wrong?
@whalesarefish2733
@whalesarefish2733 3 года назад
could you have cut off a small layer of the dried section like when you dry aged, would that have helped?
@mikeythanos
@mikeythanos 4 года назад
That man said "oh hell nah"😂😂 had me dying
@KingPurpose24
@KingPurpose24 4 года назад
MikeyThanos straight tears 😭 😂
@supremeblackkai1229
@supremeblackkai1229 4 года назад
I'm still laughing
@Soul_Alpha
@Soul_Alpha 4 года назад
He felt betrayed for sure 😂😂
@acdon
@acdon 3 года назад
9:18 close your eyes for like 10 seconds the whole dialogue is hilarious
@asterosarius1550
@asterosarius1550 3 года назад
It sounds questionable...
@hoopangel11
@hoopangel11 3 года назад
I’m concerned for you
@stefpopos717
@stefpopos717 3 года назад
😂😂😅😅
@ayberkkartal7397
@ayberkkartal7397 3 года назад
This is the most i’ve laughed because of a youtube comment. Thank you sir!
@newmakesong5998
@newmakesong5998 3 года назад
Omfg that was funny I'm dead😂😂😂😂
@daniellinhares6563
@daniellinhares6563 Год назад
Não sabia que vc era brasileiro Guga ! Sensacionais seus vídeos !
@JahRootsRadio
@JahRootsRadio 2 месяца назад
New Subscriber here 🤣🤣🤣🤣🤣 bro this gave me a much needed laugh. This video reminds me of a time I dry brined a Kobe burger for a week before I knew what dry brining was and that thing was crunchy like dry dog food 🤣 Guga you the man. Loving your channel, comedy and guests. 👊🏾👊🏾👊🏾👊🏾my dude
@reinardtopperman6757
@reinardtopperman6757 4 года назад
Dried meat is an excellent snack. It preserves and you can cut slices when needed. In south africa it's common and we call it biltong
@rubenmeiring3909
@rubenmeiring3909 4 года назад
Nee wat Manne, kom ons braai n stuk biltong
@Tousty7
@Tousty7 4 года назад
Yea, even normal steak just salted doesn't make the best biltong... He should try make that and droëwors.
@vikko8525
@vikko8525 4 года назад
Guga eu sou um inscrito brasileiro que assiste seu canal a muito tempo , estou feliz que um canal brasileiro desse tipo existe.
@zuffin1864
@zuffin1864 3 года назад
I love how everybody on the show has the most unique names, but maybe that's just Brazil? Haha, great videos guga
@rob4664
@rob4664 3 года назад
Great video lol. Thanks for sharing.
@turmat01
@turmat01 3 года назад
I love this channel! Cool experiments, I love the chemistry between Guga and Angel, and I think it is really cool to have an Uncle/Nephew duo, it's uncommon, but pretty cool!
@user-py1ld5et4y
@user-py1ld5et4y 3 года назад
The 1 month one was literally jerky, you could've probablly eat it raw
@guillaumewaelkens7496
@guillaumewaelkens7496 3 года назад
Totally... And It is how humanity survives until now.
@gonzaloayalaibarre
@gonzaloayalaibarre 3 года назад
Not really, jerky is dried without that ton of salt added to it. That thing isn't supposed to be eaten without removing the salt.
@user-py1ld5et4y
@user-py1ld5et4y 3 года назад
@@gonzaloayalaibarre dude, I am pretty sure you use salt for jerky, believe me! That's how prosciutto is made, that's how jambon is made, that's how stockfish is made, and yes, that's just how jerky is made
@gonzaloayalaibarre
@gonzaloayalaibarre 3 года назад
@@user-py1ld5et4y Jerky is normally prepared with salt, but not that much salt, and they generally add it after drying so it doesn't absorb too much, the main feature of jerky is that it is a thin slice of meat that dries easily, in certain conditions, it's not even necessary to add salt to it anyways. Things change quite a bit when you salt a thick, fresh slice of meat, the salt penetrates more deeply since it can difuse easily into the high water content of fresh meat, the meat doesn't lose as much water, instead relying on the reduced water potential caused by the high concentration of salt to keep it from spoiling. Because of this most cured meats are made with relatively low water content meats like pork, go through long or different drying processes (like pressing) and are almost always served in thin slices. Simple salted beef retains a lot more liquid and salt than those, making it feel raw and salty eaten as is, and too salty when cooked, even if you cut it into thin slices.
@user-py1ld5et4y
@user-py1ld5et4y 3 года назад
@@gonzaloayalaibarre i mean.... It was kinda a joke anyway...
@TheDerpistan
@TheDerpistan 3 года назад
Thanks for the great video! What temp were the steaks at when you started the sear process at 4:36?
@preahko
@preahko 2 года назад
"sometimes your madness comes in orders"...Angel, ¡eres un filósofo!
@Trilink2
@Trilink2 4 года назад
9:28 Spitters are quitters.
@billysinge8977
@billysinge8977 4 года назад
Biological Gmail Account spitters don’t get poisoned.
@user-wt9si2uv6h
@user-wt9si2uv6h 4 года назад
Imagine guga being your dad and getting to have this stuff for meals 😍
@scott5388
@scott5388 4 года назад
Imagine having a dad
@jevang0488
@jevang0488 4 года назад
Last Nyanmurai, you okay buddy? 🤣
@alameeere
@alameeere Год назад
Hey Guga, great content in this channel. Appreciate if you can do wet brine experiment in terms of salt to water ratio, added flavors, brining time, vacuum brining containers and possibly taking it to a next level by probably adding msg😅. Hope to see that soon
@seanbayly8599
@seanbayly8599 2 года назад
You guys just saved my ribeye. I have had it in the fridge for 24hours when I saw this video lol 😆👍
@soko45
@soko45 4 года назад
"The jews took a hike" - Guga 3:16, New Testament
@beninglintang4895
@beninglintang4895 4 года назад
Where tho... I didn't find it
@alpacino134
@alpacino134 4 года назад
@@beninglintang4895 9:08
@munenex
@munenex 4 года назад
😊😊😊 thru the Sinai desert.
@razielkeren6480
@razielkeren6480 4 года назад
It isn't a testament, it's the summary of Exodus...
@RigoOXx
@RigoOXx 4 года назад
Give a like to this guy, that's insane HAHAAHAHA
@alexrobinson1596
@alexrobinson1596 3 года назад
Thanks for this. I have had really mixed results with dry brining steaks. I’m going to try again, but on a cooling tray in the fridge. Great video too.
@smoothshredder
@smoothshredder 2 года назад
Me too. Imo, leaving the steak to room temperature after the 24hours was key.
@HArryvajonas
@HArryvajonas Год назад
Use very little, to half as much salt as they did. I get great results with a light coating of salt and I just pat it on, do not rub it in. let the steak sit on a rack uncovered for 2-3 days. let it get to room temperature then add a little more salt before flash cooking at medium to high heat in an iron skillet. I coat the pan with some Olive oil and after the steak has cooked for around 3 minutes on one side, add a half a stick of butter, 2 cloves of garlic and half a shallot and flip it over for another 3 mintues while basting with the butter ( the butter will not burn due to the olive oil). You will get the most amazing crust.
@megswedeb7234
@megswedeb7234 3 года назад
"Oh hell no" you guys make me happy and laugh 😂 it tastes like an old ham
@randyr6610
@randyr6610 2 года назад
This is the best dry aged beef demonstration I seen and so funny tears was running down my face. I’m going for the 24 hour.
@senku9741
@senku9741 4 года назад
Meat: *exists* Guga: So anyway I started dry aging...
@mayuravirus6134
@mayuravirus6134 4 года назад
Nice
@senku9741
@senku9741 4 года назад
Amano Yuuji Nice
@kevinbutler5491
@kevinbutler5491 4 года назад
Angel: "Oh hell no" and he exits stage right.....
@evelbill1439
@evelbill1439 3 года назад
‘coff, coff’ That was stage left. It’s okay man, easy mistake to make.
@kalynnewbold5445
@kalynnewbold5445 3 года назад
Me, 3 min in: “Congrats, you made rib-eye jerky”
@redsatgrandom180
@redsatgrandom180 Год назад
"If i throw this on a windshield of a car, it will break" Random dude driving : Mindinf his own business Guga : HERE COMES THE STEAK
@rfuentes81
@rfuentes81 4 года назад
I think you made a pair of mistakes. You always remove the pellicles in dry aged, why not now? I don't know if cured meat can be treated as a regular steak.
@mixmastakooz
@mixmastakooz 4 года назад
Yea, there's a line between curing meat and seasoning/brining meat: salt it 24-48 hrs = seasoning (caveat: depending on the size of the cut and amount of salt. So the size of this cut is probably less than 48hrs for it to be "seasoned" instead of cured.). Over 48 hours = curing (once again, depending on the size of the cut and amount of salt). What he did with this is cured them poorly. That's why the one tastes like old ham.
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