I Fermented Beef in KIMCHI for 10 Days (and ate it)
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- Опубліковано 23 лис 2023
- We know marinating beef is great, but what about fermenting? Today we put this to the test by combining massive beef short ribs with a variety of fermented ingredients, and the results were wild. I was legitimately at a loss for words after this one!
Check out MaxJerky on my YT storefront for a crazy 50% off deal through Nov 27th, 2023! / @maxthemeatguy
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#kimchi #beefribs #grilling #dinoribs #lowandslow #lowandslowbbq #bbq #bbqfeast #grillingrecipes #maxjerky #eatmaxjerky
The fermentation in the kimchi produces nitrite (like pink curing salt) that turns the meat pink like in pastrami.
Exactly. To add more detail, cabbage contains nitrate which is converted to nitrite by the fermentation process. Also, the fermented shrimp or other seafood often used contain nitrite as well.
intresting
Thats why flamingo's are pink.. is the shrimp they eat.
@@martijnbuunk Flamingo Brisket...
I could be wrong but im pretty sure the pink colour in curing salt is an added dye, as the potassium nitrite is poisonous in large amounts. Not saying there isnt a chemical reaction that changes the colour of the meat, i have no idea. Supposedly they colour the curing salt to make it harder to be consumed accidentally.
I love that you’re injecting more humour into these videos. What a pleasure it has been to watch your channel grow.
As a Korean, I've been eating all of those delicious fermented dishes and sauce for 26 years every single day, but I would happily exchange them with DINO RIBS with no hesitation.
Are you not Asian? Max seems to think Asian and Korean are two different things...
@@HillsPatrolTD42 I think Max wanted to clarify that Kimchi, Ssamjang and Gochujang is Korean dish and sauces even though they can be defined as 'Asian'. On the other hand, saying soy sauce as Korean sauce can be controversial since every East Asian country has their own soy sauce with different origins. So referring those sauces as 'Korean/Asian' dishes seems okay to me.
@@jrcha0450 personally, I don't think he has a clue what he's talking about. But I appreciate the reply. Cheers.
@@HillsPatrolTD42Korean here because samjang gochujang and kimchi are Korean they are Asian but these specifically come from korea
@@HillsPatrolTD42which is why max was making the comments of more specifically Korean
FYI, Ssamjang is a sauce which has both Doenjang (fermented soybean paste) and gochujang (the chili paste) among other ingredients/seasonings... As for kimchi, it does have some nitrates and nitrites, so will cure the meat a bit.
Gotta admit, Max has made me so curious about different sauces that I’ve never heard of because he does one thing that I wish other food channels did: he breaks down the flavors, and some of the primary ingredients. As someone who’s super sensitive to flavors and smells, I’m super picky, and whenever I learn about something new and asks what it tastes like, I never get specifics, nor do I ever hear about the primary flavor agents, so Max breaking it down and getting into flavor profiles helps a lot, it makes me happy.
Just ordered the jerky, can’t wait to try it! Also used your rib roast recipe and it kiiiiiiilled at thanksgiving. Thanks for all the cooking knowledge, I’ve learned so much from you!
I’m always looking forward to a new full sized video from Max🎉
Really cool experiment Max! As you might already know, a lot of Koreans eat a cut of grilled meat in a ssam (lettuce wrap with a piece of meat, rice, kimchi or other veggie, sesame oil with salt, ssamjang, garlic, maybe a perilla leaf) or also straight up grill some pieces of kimchi to then eat in combo with the meat piece. So the kimchi marinated ribs being the favorite in this video matches up with a common Korean grilling and way of eating!
We'll braise pork ribs with kimchi, including the brine. Give it a try. The juices of the pork will flavor the kimchi as well as the kimchi flavoring the pork ribs. On the kimchi, if you add some fish sauce and puree Korean pear, it definitely kicks the kimchi to a new level.
Seeing Tibby makes my day better and informative of the brining method.
Max always makes everyone’s day better when he makes a new video.
Nup, usually it ruins it with his incredible lack of knowledge and blatant fumbling through the egotistic bullshit.
Always loving this content. As always, keep it up.
That's a content packed video! Great experiment, thanks for sharing
My turkey cams out awesome on Thanksgiving thanks to you! YOU ARE MY FAV. I can NOT wait to get into more meats!
Technically since al the products sold on the market need to be pasteurised prior to selling, the only bacteria allowed in the bags are the ones in the meat. Same goes for enzymes, which are usually inactivated to prevent products from going bad. Ironically, furthermore, the ones in the meat are aerobic bacteria, which means that putting the meat in a plastic sealed bag will prevent them from proliferating. That s why the sous vide technology was invented in the first place, to preserve foods for longer amount of times by decreasing the action of aerobic bacteria. What he did there is what is called "wet aging" the meat, but he added a marinade of some kind.
Hello, I'm enjoying watching it. I am Korean.(south of course) I was so glad to seeing many traditional Korean sauces at my subscribing channel. Next time, I'd like you to make it with a sauce called "chogochujang." Chogochujang is the thing that add vinegar in red pepper paste(gochujang). I think there will be a more interesting flavor. Thank you for loving Korea, and have a nice day. ❤️
The Kimchi one probably did that because it was actually fermenting the meat, where the other sauces were most like been through more processing such as boiling which stops the fermenting process from continuing.
MEET?🤣🤣
Love your videos. Definitely deserves more views.
Amazing video as always, Max! ❤
Steak pillow 😅lol u are wild max
Max, this was another great video! I’ve always wondered. How much video time is on the cutting room floor when you make these videos?
I got tons of inspiration after watching this.
Can you try to make an Indonesian Rendang with dry-aged meat?
Thank you Max for posting this video today! I was just told that I have a non cancerous brain tumor. This video has really brightened my day!
I hope you get better
Hope you recover fast. One of my relatives has brain cancer and going thru a lot so I understand. Prayers and best wishes...Fighting!
This is a copy paste comment from a guga foods video
@Com-rat but if you've got a life threatening issue and depressed, wouldn't you want some support from diff channels you enjoy? It's cool in any case. Don't sweat the small stuff.
I hope you are not lying for public sympathy.
I really sick, I wish you healing
A fine specimen of a Tibby. Probably the most elegant Tibby I've ever seen!
Also, those short ribs do look fantastic. I'm going to have to get some to try.
That could run for the best meat video I've seen. GUGA eat your heart out!!
Thankyou Max. I want some of the jerky boii
Me 2 boiiii
Love your videos!
Hope you had an amazing thanksgiving Max!
Great video as always max Strus
I love learning how to cook different meat from you
For Christmas he's probably giving everyone Max jerky
김치 & 고기 조합보고 좋아요 박았다 맥스형 사랑해ㅠㅠ
It is a very good combo!
Love when he drops a new video
your video inspired me to make kimchi!
Max there is a bbq restauran that serves Gochujang Brisket and Kal Bi Plate Short Ribs called heirloom market. I would love to see your take on these recipes based on what I saw from this video.
Wow. Sounds amazing I’ll check them out thx!
It's in Atlanta Georgia lol
my bad about location but should seriously check it out. more like texas inspired
@@MaxtheMeatGuy
@@MacklinLee Georgia is literally packed with Korean restaurants, as well with some parts of Los Angeles. LOL
Need to get you some of the premade kinchi sauce next time. Ddoenjang also would have been a fun one
The Kimchi result looks a lot like something called "petit salé". It's a type of brined pork meat and it looks very similar.
I used to have Dino Ribs every year at sleepaway camp. It was a yearly event at our summer camp, and even though they were never good, that never seemed to take away from the intensity that that day held over our summer. Thanks for bringing me back to those days, Max! Happy Thanksgiving!
Hey Max, I was thing of a video idea where u do cheap perfectly seasoned steak vs expensive no seasoning wagyu
Max you make me so hungry it just looks so good man I just want to eat it
Cool video. First time on your channel. I visited your website, do you have plans for any plant-based jerky? Thank you.
Looks good and very delicious! thumbs up...
So the kimchi one turned pink because of the salt that mixed in with the spices in the juice that
Gives the meat its color as it penetrated during the curing process kinda like corned beef
The Gochujang short ribs are going to be AMAZING.
When are you doing the kimchi brisket?
LOOKS SO GOOD I WANT 1
Im so jealous... i absolutely love korean food, and obviously beef ribs are ridiculously good. So yeah. Put me on toast cause im jelly.
When I was younger I did to and they had to get it out of my head
Fun fact, Galbi/Kalbi is pronounced with more of a K sound than a G sound, though I see it spelled both ways.
Don’t ask me why, I’m Korean but I’ve actually been adopted by the whitest people I’ve ever met (Love you Mom & Dad). There are a few things I’ve seen like that actually where I see it spelled with a G but it’s pronounced with a K sound.
As a fellow griller/cooker, yes. Always use the bags, Max. Much easier, haha.
Max l love your videos keep it up ❤❤😊😊
Could you try something similar to this with brisket?
You should make Birria Jerky!
2:22 that is super accurate to my first time eating kimchi
As a Korean that grills and smokes a lot, Kimchi marinade - pork
Gochujang marinade - pork, chicken
Soy marinade - beef, pork, chicken
Ssamjang - pork
I wish I had money to buy a bag of every flavor of your max jerky
Is it possible to buy max jerky outside of USA/Canada?
awesome video
i love max
2:42 where’d you pull that cucumber from, Max? 🤔😂
Super cool!
I loved his speedrun lol 😂
Man, those meat stripped bones and the smokes bone, would make an awesome stock
Gochujang should be the only one that is spicy? The only Kimchi I have ever had was the kind that was super spicy lol. More spice on that kimchi Max!
As a korean im proud of you Max
I wonder who eat all of this meat and how much left over you have and if you eat alone how much days it set up in your refrigerator
as a matter of fact marinades do not penetrate fully into the meat. The marinade only penetrates maybe 1-2 cm into the outside layer but the longer you marinade the more concentrated the flavor gets. I recommend the video made by adam ragusea about marination.
Did I miss the section, or was the hot & fast cooking of the thin slices not included in this video?
4:47 hoping for easier entry here... There we go, uugghhh, not bad!
I love ribs.
Hi max nice video. I'm watching from italy
You know you've seen too many Guga videos when you look at the title and your first reaction is "Only 10 days?"
All of these steaks are rarer than me getting a 100 in my classes at school
you should make dubo soup my grandma makes it all the time best food on earth
Where did you go to get Dino ribs? Do you have a local butcher near you? Or do you order special things like Dino ribs online?
Professional bbqer herSo basically the fermentation process has loosened the meat allowing more channels for the brine to travel into the meat. The channels are microscopic however so it doesnt look much different texture wise. When it cooks nice and slow those juices are traveling all throughout the meat even distributing the heat allowing for that all red color.
(Im a liar and have no idea what im talking about
Stahp I'm getting hungryyyy
Can’t find the 50% off UA-cam storefront. Checkout shows full price?
congrats to max for finding a dinousaur and taking it's ribs for content
Will max jerky ever be available in Europe?
He did it, he crafted exalted flesh IRL.
I am a bit confused about the fermentation part. Fridge cold temp stops the fermenting no? So the meat is only marinated in fermented sauce. But not fermented itself. Am i missing something?
We need longer tibby commercial break.
Thumbs up for Tibby!!!! Thumbs down for UA-cam unsubscribing me from your channel Grrrrrr.
Awe max, i got some Purple heart wood if you like purple handled knives, plus i could put meteorite in there so your knife would be out of this world like these ribs!
Was the meat put on room temperature or in the freezer for 10 days
*STUNNING TINNY*
About your jerky company, does it not support shipping worldwide and only limit to America instead for now?
Max you should season a wago a5 with you jerky
You should have stuck with the theme and fermented Tibby in kimchi.
Coolest pillow ever :)
Where is the youtube link for the jerky?
good content
I shot a whitetail buck yesterday about to make some tenderloin how should I do it
Cant find link in YT for jerky to get 50% and i want to try your jerky
What happened to method 1. Did i miss it?
What was the purpose of cutting the one rib off and slicing it?
That MEAT 🤤.
5:12 probably the best meal in the video tbh
9:53 lmao
Went ahead and placed my order for half off jerky!
Means a lot thanks!