You are just a few spices short of making what we call here in south africa biltong its like jerky but in my opinion much tastier and healthier. Slice is a few millimetres thick and eat maybe try make some traditional biltong and try it. Its an amazing snack but you really need the right recipe for it otherwise its as good as it can be, we also make something called dried wors (say vors) very similar to jerky sticks but once again much tastier and healthier but also dried
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 😊
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"
@@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 😄
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!”
@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.
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.
@@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.
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 :)
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.
@@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 😅
@@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.
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.
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.
@@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
@@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.
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...
Thanks for the warning! The initial appearance was a hint at what was to come. Smell, texture, and taste are what good meat is all about. If it ain't broke, don't fix it.
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.
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
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.
so when he says he puts in his fridge. Does he mean like a typical residential home fridge and he doesn’t wrap them or anything just salt and throw it on the shelf?
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!
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.
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.
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
Would it make a difference if you trimmed the steaks before grilling? I know when you Dry Age you say the pellicose adds a very strong off-flavor to the steak, and while it's not the same it definitely *looks* similar, so I was thinking it might be imparting the same effect.
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 🙈🙊
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
thats the searing, he is doing the reverse searing method, where you first sear the outside of the meat in direct heat, and then put it to trully cook in indirect heat.
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.
"In Brazil we have what's called 'carne de panela'" - with that huge southern brazilian accent. You gotta love Guga, everybody! If you don't, I say It's enough talking and It's time to start to. So let's do it!
@@Zartak00 For sure! Pay attention to his accent. I even suppose his from the countryside of Minas Gerais, perhaps São Paulo or Mato Grosso/Mato Grosso do Sul, although less likely. My all time guess is his from the south of Minas Gerais, not far away from São Paulo. Perhaps cities like Varginha, Alfenas, Poços de Caldas. He also can be from Uberaba, Uberlândia, Frutal, in the direction of Mato Grosso. But I'll guess southern Minas Gerais.
@@renancunha4799 u are wrong dude, not even close to sao paulo, im braziliam and i can tell u that his accent is 100% of the country side of Minas Gerais
@@Borr77 How am I wrong if I guessed the same state as you, man? Hahahaha! I listed some possibilities, but just give another check at my final guess. I even mentioned the MG cities I believe he's from. Hahahaha! All that cities are from the countryside of MG.
Why didn't he cut off the pellicles like he usually does? This is basiclly dry aged. Smaller cuts dry age faster that's why the 1 month pellice was "all the way through." I've done this experiment at home & it works well. Also, flip the steak after the first or second day to ensure there are no trapped water droplets where the meat hits the rack.
@hanikrummi hundursvin he did not used enough salt for preserving meat safely. Putting moisture back wouldn't work either. That steak was probably spoiled.
@@DiogoPereira90 Yes. Preserved meat is coated in a thick layer of salt, more likely sitting in a literal bowl full of salt. The week old steak was probably fine but that steak wasn't good anymore
Does the cut of meat HAVE to be on a cooling rack while dry brining???? I don't have one....lmao but my fridge has the grated shelves...could just throw on that and put a pan/plate on next level down in case it drips ...and wash the fridge grate off afterwards 😂
This one taste good.. this one not so good...this one..... How is anyone supposed to know which steak you are trying? 😅 This is a common communication mistake novice UA-camrs make but you guys already have millions of subs..
You basically made biltong, in South Africa we eat it like that after 3-4 days drying. Typically we put it in Vinegar+Worcestershire sauce for 1hr, then Salt 3 hrs, brush it off and spice then let it hang dry. No cooking needed :)
My question would be if you were dry brining the steak and then vacuum sealed it so it’s not exposed to oxygen what would happen with the different lengths of time then? because as you know when you vacuum seal meat with a marinade it makes a big difference. so I wonder what would happen if it’s just a dry brine?
Scientists: drying meat reduces the volume of the meat
Guga: SALT EATS MEAT
Dude you're so smart
@Langdon Alger whats wrong with u?
🤣😂🤣😂
Why not cut off the pellicles like he usually does?
Langdon Alger whats wrong with you?
Got love the fact that he is not shy to try new things and push limits.
Guga: First Steak is perfection seasoned all the way through.
Also Guga: I wish it would've had some Pepper and Garlic powder.
You are just a few spices short of making what we call here in south africa biltong its like jerky but in my opinion much tastier and healthier. Slice is a few millimetres thick and eat maybe try make some traditional biltong and try it. Its an amazing snack but you really need the right recipe for it otherwise its as good as it can be, we also make something called dried wors (say vors) very similar to jerky sticks but once again much tastier and healthier but also dried
There's dry brining and then there's mummification.
Exactly
“Petrification"
This comment got me.
right lol
Dont forget saponification lol
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 😊
Very interesting, thank you for that😄
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"
@@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 😄
Cecina con un poco de aceite 🤤
I absolutely love these little insights into different cultures that I would otherwise be completely unaware of, thanks for sharing!
Everybody gangsta until music changes while cutting the beef
Hahahahaha
*gugangsta
I like the searing music! I get hhhhhhhhY P E D
@UCnUw3M07zmCWbB3YXCPuaqw sus lan cihan's
@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
Guga's Wife : Let's sing karaoke
Guga: Let's DUET
Atleast give Dewey Cox and Pam some credit
why do i laugh so hard😂😂
Hahaha you crazy man😂😂😂
Hahahaha😂
Taylor Vargas 😂😂
"Why does my cured meat taste like cured meat?"
Guga Never disappoints with them hot takes lol, No hate, that was just funny AF
I don't think guga understands that he's been curing meat and calling it dry aging for a long time
@@toby1248 Well technically you need salt for curing.
@@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
New experiment for Angel: 30 days dry brined steak VS. a salad. Which is worse?
i still think he would say the salad. He looks stubborn af 😂😂😂
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!”
Salads can contain beef strips, just not as main ingredient. So he could just get some dry aged wagyu beef strips in his salad.
@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.
I like salads
"Did you swallow?"
"Yeah I did, should I not have?"
Guga and Angel -2020
Bronson Clarke I was ROFL-ing at this comment.
69th liker
nice
@@billysinge8977 Ditto
Oh man. Those two are going to flip when they learn about South African biltong.
@@elvingearmasterirma7241 that was exactly what came to mind watching this.
I swear, Guga is so wholesome. I’ve never met anyone so passionate about what they do.
x2
So amazing to see how he reacts every time.
Nice pfp
I’d be pretty passionate if I had access to all the awesome cuts of meat he does.
Guga represents what is super well channeled Brazilian spirit (and he is definitely on top of his game)
John Holmes was pretty passionate about his coke
"Hey Mom, I want to eat dinner."
"Ok sweetie. Wait 1 month
HAHAHAHA THAT'S FUNNY
Africa be like
HAHA THAT'S HILORIUOUS!
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.
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
Yeah he dont remove the black layer
This is what I was thinking also include 12 hours!
12h, 24h, 36h, 48h, 60h
Big slab of steak and remove the pellicle
So is it called “vegan steak” cause after you eat it, it turns you vegan???
That's a good one
"it tastes like don't ever do that" 😂😂 angel is the best
mikeisu ha like you would know. Dumbass
@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
@mikeisu you don't share meals with your family? Weird.
"Aw hell naw"
*Nopes out of frame*
@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.
Guga: *leaves steak in fridge for a month
Steak: *tastes like its been left in the fridge for a month
Guga: :0
flyingchic3n hahahahahaha
😂
This made me laugh
Past few hundred years: *Salting*
Gen Z: "Dry Brine"
Soon, you will be calling Salt Pork "Smokeless Dry Brined Pork"
Guga be like: I'm gonna fry this rock...and see what it taste like... damn that's what i like about him
Willian Pires, I agree, even when he does a failed test, he still cooks it
I'm ready to try it if he puts a Guga rub on it
Dry aging a rock guy lets dig in
@@sylvainroy9953 lmfao 😂👍
@@sylvainroy9953 maybe Guga should ''smoke'' the rock after he put his rub 😂😂😂
Alternate title: "Guga Tries To Kill Himself With Steak"
Could apply to all of his videos lol
I mean... If you gotta choose a way to go you can do worse than death by steak.
Wont die.
420 likes i can't
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.
Could you try it again but reverse sear the 4 day, then let us know of any difference?
Still waiting for the "I dry-aged Angel for 30 days and this is what happened"
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
'That'll teach him to eat my a10 Wagyu Ribeye'
Aren’t we all
Well, lets dew yee~
@@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.
I will never be Shocked if guga tries to dry age angel out of nowhere.
angel...like the- flying things
That’s the year ender episode! please don’t spoil it to everyone hahaha
Isaiah Brian which things
Please like so guga can see🤣🤣🤣
@@isaiahbrian4119, He meant his nephew...
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 :)
"it tastes like it's been cured."
Tha... That's because it is cured, that's how you cure meat.
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.
What if... you shaved all the hair off the top... and then made it super Mexicany...
LOOOOL
Dry age = rotten meat
Guga you need to release your own edition of Nike with the slogan “Let’s do it”
Guga is like prince Zuko's uncle in avatar to Angel.
The uncle we all never had😂😂
Iroh
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
😆😂💦
His firebending on those steak were pretty good, animation and all.
do u want tea?
So like... You're kind of curing the meat, I guess? I don't know.
It tastes like: “Don’t ever do that” -Angel
Sometimes it do be like that.
This man has eaten around 9000 cows
It's over 9000
YC Yean breaks phone in hand*
he is a cow
Acey guga ouga bouga
@@dogman5791 I am a cow consumer
G: "Did you swallow"
A: "Should I not have??"
im dead lmao
Swallowing isn't the worst thing
That's what I told my wife...
Challenge mode: Dry brine for 30 years.
M o l d
@@Solbashio gotta have moisture to mold. Would probably just be a rock that couldn't even be identified as meat anymore 😂😂😂
Sarah Miller Like a 2week old mcdonalds patty?
@@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 😅
I don't think that would be even considered meat after that long .
I just made my first Guga steak and it was phenomenal! Dry brine for 24hrs was just PERFECT
Dry brine is the only way I do steaks now
"The jews took a hike" - Guga 3:16, New Testament
Where tho... I didn't find it
@@beninglintang4895 9:08
😊😊😊 thru the Sinai desert.
It isn't a testament, it's the summary of Exodus...
Give a like to this guy, that's insane HAHAAHAHA
Guga: eats a month old steak.
Everyone: well, he's dead.
Steve1989MREInfo: Amateur.
Isnt salt the thing that people used to preserve things
@@jsdrury2416 packed in salt..not gently dusted and left uncovered for a month.
@@littlegravitas9898 Hmm but dry aged beef isnt even salted, and it can be aged even longer than 30 days :o
@@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.
“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
*Angel*
"I'm not vegan."
*Guga*
"Uh, me neither. Welcome to Guga Foods."
Hilarious!
I'd rather be vegan during that video
2019: *People flexing with with Rolex watch*
2020: *Guga Flexing with his meat*
that sounded really wrong
@@headphonetux4131 Oh... I See what u mean xD
Dicks out for guga
@@headphonetux4131 THATS WHAT I WAS THINKING LMAO
Hold up...
You guys are freaken hilarious! Thanks for saving me time 😂 to not test for more than 1 week
so dry brining for longer than 24hours is a missteak?
😡
😡
Everybody gangsta until music changes while cutting the beef
Haha yes
Lol
Don’t you dare make me hungry and leave my bed
Aka PeteJr lol
I got grossed out cuz i read it "dont make daddy hungry and come out of bed" wtf
07A lmaoo
@@07Asubpls lmao
@@crazygamer-mr6nr Imao
3:40 *salt eats meat???? maybe just difference in vapourised water content in fat and meat which makes meat lose more volume???????????* jezaz.
Imagine if you were guga's friend. I need this during quarantine
But make sure tou have health insurance
:(
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.
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.
-I’m not vegan.
-Me neither.
-WELCOME TO GUGA FOODS!!
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.
Confused but are you having fun
Me too, omg and we have 5 months to go b4 2020 is history. This and wood turning are my new addictions, lmfao!!!😂😂😂
I saw it a day before school
@@vanessacrabtree2759 2021: Hold my beer.
@@djsargex7777 🤤🤤🤤
The 1 month one was literally jerky, you could've probablly eat it raw
Totally... And It is how humanity survives until now.
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.
@@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
@@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.
@@gonzaloayalaibarre i mean.... It was kinda a joke anyway...
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...
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
Thanks for the spoiler, kidding xD
Beef in stage 4 when dried with air circulation is what we call Biltong, it's a great snack, strips or sliced up
@@NicerBeisser y in comments then
@@epicrabid1857 I even said kidding at the end.
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.
Swedish that sounds good
The slice very thinly!
damn you've been asking for so long
@@rel3979 over 200 days. Guga promised me :(
This is how you make ham... And it would have tasted better if you did not cook it... Just like ham...
7:52 Guga:"The salt has that miaumiaumiaumiau taste"
HAHAHAHAHAHA
🐈👀🥩
I find myself always saying “let’s duuueeett” and everyone just looks at me weird.
Me too!!!!! LMAO!!!!!!
Me, 3 min in: “Congrats, you made rib-eye jerky”
everyone before quarantine : panic buying toilet paper.
Guga before quarantine : panic buying MEAT, STEAK, WAGYUUU.
Thanks for the warning! The initial appearance was a hint at what was to come. Smell, texture, and taste are what good meat is all about. If it ain't broke, don't fix it.
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.
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
We do not soak prosciutto. It's cured ,aged and then eaten
@@Falathien yeah I wasn't sure so i didn't say it😅
@@Falathien I meant country ham is soaked before cooking after it cures for about 1 year.
No amount of water can cure mummification
9:28 Spitters are quitters.
Biological Gmail Account spitters don’t get poisoned.
“This one is hard to chew, and the taste is a little off, and...uhm...it smells weird” That’s what she said...
🤣🤣🤣👌
I find that 48 hours gives it that true dry aged taste, the nuttiness really comes thru perfectly
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.
Yup
Angel: "Oh hell no" and he exits stage right.....
‘coff, coff’ That was stage left. It’s okay man, easy mistake to make.
so when he says he puts in his fridge. Does he mean like a typical residential home fridge and he doesn’t wrap them or anything just salt and throw it on the shelf?
That’s it. 24 hrs. Delicious. I do it in my fridge all the time. I like a light salting. For example about 50% of what you see him put.
@@zacharygonsalves5451 awesome thank you so much!
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!
9:18 close your eyes for like 10 seconds the whole dialogue is hilarious
It sounds questionable...
I’m concerned for you
😂😂😅😅
This is the most i’ve laughed because of a youtube comment. Thank you sir!
Omfg that was funny I'm dead😂😂😂😂
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.
I agree, it would be great to compare vacuum sealed brining vs refrig dry brining
that was my question/thought as well. Great minds....
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.
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
So make a video then
"If you are unfamiliar with a Rib Eye, well you shouldn't" That statement got me more than it should have!
I only eat moose these days. I want it lean!
Would it make a difference if you trimmed the steaks before grilling? I know when you Dry Age you say the pellicose adds a very strong off-flavor to the steak, and while it's not the same it definitely *looks* similar, so I was thinking it might be imparting the same effect.
yes, I think you need to trim all the outside of the steak, obvious to me.
@@peterlmallard8963 Well, you dont dry age with salt.
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 🙈🙊
It does look amazing, I wonder the same as you, I hope you get an answer!
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
Meat: *exists*
Guga: So anyway I started dry aging...
Nice
Amano Yuuji Nice
That man said "oh hell nah"😂😂 had me dying
MikeyThanos straight tears 😭 😂
I'm still laughing
He felt betrayed for sure 😂😂
The salt dehydrated the steak. It’s like salt curing the meat.
There is a channel named “meaty & cheesy”. They re always copying your content. Please be aware. Great video, btw 👍🏻
We all know Guga is the best tho...
Let’s dew et 🔥
“i will be cooking then in indirect heat”
*places them in huge flames*
thats the searing, he is doing the reverse searing method, where you first sear the outside of the meat in direct heat, and then put it to trully cook in indirect heat.
no that’s regular searing. reverse means cooking it first and searing last
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.
Very interesting! thanks for sharing, Did you use any sort of membrane or was it not neeeded?
Jesus, it sounds like I need to open a butcher shop! $100/lb is insane.
Angel: "Oh Hell no"
Subtitles: "Oh Heck no"
could you have cut off a small layer of the dried section like when you dry aged, would that have helped?
"the salt penetrated so deeply into the meat that it came out through the other side"
ok, calm down
Guga: *spits out steak*
Me: *Phew, 2nd pandemic avoided*
Bruh hahaha
Not gonna lie , best laugh I've had in the past 4 weeks
Nah, the salt pretty much cured it. Completely safe to eat, you just don't want to.
30 days on a single small steak. LOL! We call that beef jerky....
"In Brazil we have what's called 'carne de panela'" - with that huge southern brazilian accent. You gotta love Guga, everybody! If you don't, I say It's enough talking and It's time to start to. So let's do it!
His he Brazilian??? I had no idea
@@Zartak00 For sure! Pay attention to his accent. I even suppose his from the countryside of Minas Gerais, perhaps São Paulo or Mato Grosso/Mato Grosso do Sul, although less likely. My all time guess is his from the south of Minas Gerais, not far away from São Paulo. Perhaps cities like Varginha, Alfenas, Poços de Caldas. He also can be from Uberaba, Uberlândia, Frutal, in the direction of Mato Grosso. But I'll guess southern Minas Gerais.
@@renancunha4799 u are wrong dude, not even close to sao paulo, im braziliam and i can tell u that his accent is 100% of the country side of Minas Gerais
@@Borr77 How am I wrong if I guessed the same state as you, man? Hahahaha! I listed some possibilities, but just give another check at my final guess. I even mentioned the MG cities I believe he's from. Hahahaha! All that cities are from the countryside of MG.
@@Borr77 did you even read his comment?
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
Nee wat Manne, kom ons braai n stuk biltong
Yea, even normal steak just salted doesn't make the best biltong... He should try make that and droëwors.
"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
Why is there a dislike? man the video just CAME OUT CHILL
Must be the vegans
Did you see the 1 month Ribeye?
El forastero de Internet cause this guy knows nothing about meat or food
It's pretty clear that this experiment wouldn't yield good results, why waste good steak?
@@NoRcAl_NaCl I'm vegan and I love these videos.
But I'm also a chef.
Why didn't he cut off the pellicles like he usually does? This is basiclly dry aged. Smaller cuts dry age faster that's why the 1 month pellice was "all the way through." I've done this experiment at home & it works well. Also, flip the steak after the first or second day to ensure there are no trapped water droplets where the meat hits the rack.
That way he wouldn't taste the difference
@hanikrummi hundursvin he did not used enough salt for preserving meat safely. Putting moisture back wouldn't work either. That steak was probably spoiled.
@@DiogoPereira90 Yes. Preserved meat is coated in a thick layer of salt, more likely sitting in a literal bowl full of salt. The week old steak was probably fine but that steak wasn't good anymore
Does the cut of meat HAVE to be on a cooling rack while dry brining????
I don't have one....lmao but my fridge has the grated shelves...could just throw on that and put a pan/plate on next level down in case it drips ...and wash the fridge grate off afterwards 😂
Guga: salt does not eat stake it is just water evaporating from the steak :)
No, the salt eats the steak
The last thing you want is leave the salt starving
So if we salt a stake we stab Dracula with, what happens? Now salting a steak is good.
Salt drinks steaks.😁
@@kenta326 clearly
The economy: falling apart
Guga: experiments with CHOICE GRADE RIBEYE
you can get 1.5 pound 1.5 inch thick choice grade ribeyes at your local grocery store for like $15. they’re not expensive.
1k downvotes all came from vegans.
Imagine guga being your dad and getting to have this stuff for meals 😍
Imagine having a dad
Last Nyanmurai, you okay buddy? 🤣
Guga: What would happen if you remove the dry skin like from dry aged steak?
you mean trimming pellicles¿
@@richterigettoi5793 what a shitbag
This one taste good.. this one not so good...this one..... How is anyone supposed to know which steak you are trying? 😅
This is a common communication mistake novice UA-camrs make but you guys already have millions of subs..
Guga Foods to his wife:
So babe... do you wanna like.....
Dew ehhh?? ;))
that one month steak reminded me of biltong, just add coriander and pepper with the salt in the beginning
Gross
I love these guys! Hilarious and lovable! Great dynamics too.
“It tastes like the juice took a hike” 😂😂😂😂😂
Guga: "As you know rib eye consist of two parts, we have the eye and we have... "
Me: "the rib right?"
You guys just saved my ribeye. I have had it in the fridge for 24hours when I saw this video lol 😆👍
Guga eu sou um inscrito brasileiro que assiste seu canal a muito tempo , estou feliz que um canal brasileiro desse tipo existe.
You basically made biltong, in South Africa we eat it like that after 3-4 days drying. Typically we put it in Vinegar+Worcestershire sauce for 1hr, then Salt 3 hrs, brush it off and spice then let it hang dry. No cooking needed :)
My question would be if you were dry brining the steak and then vacuum sealed it so it’s not exposed to oxygen what would happen with the different lengths of time then? because as you know when you vacuum seal meat with a marinade it makes a big difference. so I wonder what would happen if it’s just a dry brine?