I made JERKY out of every MEAT I had | Guga Foods

[@Nick-zw9yz]

I grew up on a farm for a majority of my life, jerky was my ABSOLUTE favorite thing to snack on and make. This just made me think of home. Thank you Guga.

[@aliidress5619]

I saw u r between 20~18 years old

[@Adam-uz9sc]

Never lasts long tho 😂

[@moseshettinger2405]

Wholesome

[@jonaskessler326]

Ain’t nothing better. My all-time fav is ordering online from “House of Jerky”. Based in Indiana I believe though I once visited a retail shop of theirs in Lake Placid, NY

[@pumpkin7446]

I grew up on a hunting property so I learned to make my own deer jerky early. I miss it. I'm not in a position to hunt or make it any more. :/ miss using nature to feed my family

[@boester69]

Guga: Cuts all the fat of the Eye Round, because "fat is bad in Jerky" Also Guga: Decides to make Bacon Jerky without ANY trimming whatsoever :D

[@giantslug6969]

Maybe the curing of the bacon makes a difference

[@grzegorzbrzeczyszykiewic3338]

bacon without fat isn't bacon, it's just cured pork belly

[@JuryDutySummons]

Fat is fine in jerky, it just decreases the life. Beef fat can be weird and chewy too.

[@dolphinsays]

it already ended up looking like charcoal as it is trim out the fat and itll be half that size if even.

[@hotaru5994]

it will be strips of meat if the fat is removed

[@usamaepekonis]

Angel teasing Guga is just playing with fire. Now that Guga has bought the new dry aging cabinets, dry aging angel is bound to happen

[@brianbruno1716]

And he now has access to a smoker than can take half a cow, about the same size as Angel.

[@SouthBayLA1310]

sO LeTs DeW eT

[@spaceunicorn162]

I've thought I was looking at those holoclippers comments when I see you LOL

[@brahtrumpwonbigly7309]

@@SouthBayLA1310 Why do you have a mask on for your profile pic lmfao

[@ImFromIowa]

@@brahtrumpwonbigly7309 because of COVID.

[@Moejoedajoejoe]

Guga, I love how you always take care of your family, you're not pretentious, and you always wear a huge smile. You're an inspiration, brother. Keep it up.

[@inflatable_friends]

I love how his voice goes high after listing every ingredient

[@richyket]

And then theres "Onion Powder"

[@aclonymous]

really? bc that's always gotten on my nerves

[@georgeamesfort3408]

Im convinced ,if this man was handed a list of 100 ingredients ,his voice would be impossible to be heard by humans by the end😂 but it gives him a certain charm

[@inflatable_friends]

@@aclonymous it just makes me laugh lol

[@retr0cat866]

SAUCE

[@jasonlewis4164]

Whenever I make my "bacon" jerky, I always use pork belly instead of cured/smoked bacon- that avoids the "over smoked" issue

[@carlbrown9082]

I much prefer the South African way of producing dried meat. Prepared with a daily rub, and then air-dried. Delicious. You can also do multiple types of meat as well. We call it "biltong". Dried, salted fish is produced on our West Coast, and is called "bokkoms".

[@feralguyver]

Daily rub? They rub seasoning on it everyday?

[@sneer0101]

Biltong is miles better

[@24seasons92]

This is also done many places but I agree

[@carlbrown9082]

South Africans are as crazy about biltong as Americans are about jerky.

[@KestraBeatz]

yessir i was even thinking the same Jerky does not look appetizing ,biltong is the best

[@timtimtimmay4654]

Letting jerky rest in the fridge overnight also helps get the bitter “over smoke” tone down. I also tend to put a sheet of paper towel in there as a desiccant that I take out afterwards. The bacon may have tasted over smoked bc it was already smoked once during curing.

[@White000Crow]

That’s what I was thinking. He should try pork belly jerky instead.

[@aceof_swordz]

this is my favorite science channel

[@jasonpratt5126]

Guga: "You have to supercut this, because for some reason fat doesn't do well in jerky." Also Guga: "BACON JERKY!" Angel: "....I'm confused..."

[@boarbot7829]

PLEASE DRY AGE IN EDIBLE DIRT/CLAY. I think it would be so interesting to see what flavours and tones it gives the meat, and this is the 18th or maybe 17th time asking.

[@francisdimaano2350]

@@boarbot7829 maybe its because you're asking in replies instead of making a regular comment. And no one really gives that much of a damn how many times you've asked, because some peeps have been asking for longer and still don't get their idea featured.

[@ashleysmith1053]

He said ", in beef jerky." The keyword being beef. It could taste great in pork jerky!

[@sluttybutt]

Also BIltong, nice and wet, that makes jerky look and taste like trash

[@boarbot7829]

@@francisdimaano2350 I ask in regular comments too.

[@JackTheRippin]

I actually respect the advertisement here. A real product directly related to the channel in a practical, everyday way.

[@-toasty-935]

I was cought off gaurd by a medicine commercial in a youtube video.

[@charlx8979]

Dude its a good medicine though, actually works I use nexium often, i used to have really really horrible heartburn before i found it

[@mmerdox3658]

I love how worried he sounds when he lists ingredients, it always gives me a good laugh 2:08

[@Kareem_Saad_Al-Deen_]

The way Guga says "Sauce" always cracks me up lol

[@BZRT013]

Honey?? Brazilian hot sauce??!?? ONION POWDER??!?!???

[@SelevanRsC]

Annoying as hell

[@stefangligorov769]

Sounds like he is getting a prostate exam mid-sentence

[@pampkinz4072]

Wonder how many times he said sauce in the video

[@DJTheMetalheadMercenary]

Dang so many of these look delicious! I'd also like to see you tackle Biltong- South African style air dried meat with good seasoning (generally black pepper blend or Spicy Peri-Peri), it's more tender than normal/ Americanized jerky and could be compared to Prosciutto (but not as moist).

[@wernerstyn1590]

You should make South African Biltong. You would LOVE IT!

[@manahministries]

Agreed!

[@skindefault2325]

Ons hoop maar hy doen

[@kayk9891]

@@manahministries Wagyu biltong and droevorse

[@manahministries]

@@kayk9891 Sjoe wonder self hoe dit sal proe!

[@keanuwilliams1317]

I swear this guy never fails to amaze me with these crazy experiments.

[@bomge9339]

You can tell guga’s really passionate about this sponsorship

[@heterodoxx5300]

f-ing dangerous... If you get heartburn you eat wrong! pills will only make you sicker on the long run.

[@ychef]

All I could think of was the question if it can get any more US American :D

[@LiveinAK]

@@heterodoxx5300 wrong. Certain foods are definitely a trigger for heartburn but you don’t have to eat or drink anything and you can still get it

[@8beef4u]

@@heterodoxx5300 absolutely not true. These pills are essential for healing and preventing ulcers. Just don’t take them if you don’t have heartburn

[@SlavJerry]

guga on dub: clam and based guga on advertisement: literally professional presenter guga on taste test: guga

[@buffalojones341]

Guga, no fat for jerky was only important because fat goes bad when they wanted it to last for months and months. When you do it for a snack, fat is flavor!!! I use brisket all of the time and the fat is amazing!!!

[@auirex4557]

I dunno chief with all the meats hes jerkifying and otherwise consuming he may need it to last months and months lol

[@jasonlewis4164]

I did South African biltong in my curing cabinet with brisket... It was amazing

[@buffalojones341]

Hey Guga, sounds like an experiment!

[@unbelievebale777]

If you use an expansive piece of meat yeah, but most people will frown at paying double instead of removing the fat

[@cloudsstar]

i agree fat is the best on jerky

[@dawggonevidz9140]

little hack I use for marinating my jerky, get a freezer bag, put your cut beef in it, add the marinade, tie it off, roll it around. every few hours, go to the fridge and give it another roll and press and just work the marinade around through the bag. Also lime juice, siracha, salt & pepper is an awesome marinade for fish jerky, one of my favourites.

[@adrienhb8763]

Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)

[@joshscourfield9345]

Gotta love these guys. Doesn't matter if it doesn't work out exactly to plan! It's all good fun, good company and good food!

[@SuperWessie21]

Guga you need to try South African Biltong... A basic recipe will be salt, black pepper, coriander (coarsely crushed), a little brown sugar and a 50/50 mix of black vinegar & Worcester sauce. Cut your beef into 1/2 inch to 3/4 inch thick steaks (best way to describe it) with a fat cap. Coat the biltong pieces with the Worcester and black vinegar mix both sides and season with the rub on both sides. Let it sit over night in the fridge and hang to air dry the next day. Don't smoke biltong! Depending on the weather and thickness of biltong it hangs for 2 to 3 days. I prefer my biltong like my steak, medium. With biltong a fat cap is a must. Yellow fat the best... Hope you try it soon. Biltong, rugby en brandewyn!

[@user-ri8nd4ye8c]

Yeah boet im from the Orange free state and i make my own biltong all the time.. i agree with your recipe and the fat cap and thickness and non smoke... the black vinegar is also known as brown vinegar

[@CaptainEO27]

When he cut that fat cap off, it broke my heart!

[@user-ri8nd4ye8c]

@@CaptainEO27 yupp he destroyed the meat by removing the fat cap

[@skindefault2325]

Die man better die sien en probeer

[@cj5454]

Use Wagyu as well. !!!

[@LevtNow]

"Most popular snack - beef jerky" - *laughs in poor* nice one Guga! :P

[@stonedfly46]

Guga, try what us South Africans call Biltong. If done correctly, it's one of the best snacks you can have.

[@billiammenzies3550]

Jerky is like poorer version of Biltong, definitely gotta give it a try and not hard to make. You won't want to go back after you try it.

[@durkkush8802]

Stryve beef Biltong spicy Peri Peri is awesome

[@oregolelefinger]

My thoughts while watching this

[@Chroniknight]

I prefer jerky to biltong, sorry guys. But I agree it's awesome and Guga should try it

[@lukeonderko8696]

I make biltong in the states all the time, dry brine in salt, wash salt off with vinegar, roll in coriander and let ot hang! Love it with fatty pieces

[@sinbadrahman4664]

Finally an ad/promo that perfectly compliments the Guga ethos

[@Asdasty]

Guga, you should try making biltong. Please, it's absolutely delicious. It's a type of cured beef we eat in South Africa as a snack. You will love it!

[@guitarguy42394]

A lot of biltong love here in the comments! I love some good biltong but I wouldn’t say I’d always prefer it over jerky. More often I prefer the sweet/spicy/smoky taste I get from jerky. I personally make mine with paper thin cuts of London broil and marinate it for 24 hours in whatever homemade marinade I make as long as it has some citrus juice. Comes out dry and almost crunchy but melts in your mouth. No need to chew it for 10 minutes and you can snack on it like a bag of chips without actually eating a ton of meat. Keeps for a super long time and I generally don’t use a lot of salt in my marinade to keep it healthier and to let the flavor of the meat and citrus speak for itself

[@tnk4me4]

The biltong recipe comments made me realise why I like it way more than Jerky: It's basically just marinated dry aged meat bits. Mystery solved.

[@gsaexperience8578]

I prefer jerky. All the Biltong I’ve had has not had very good texture.

[@thugzfunny6236]

A lot of fat in biltong. I still eat it. But my fav jerky is jack links. I don’t get a lot of choice being from the U.K.

[@GiveZeeAChance]

Me, every time I see a Guga video on my feed: Guga, you absolute madlad

[@travisgovender5474]

I'm from south africa n trust me jerky and what we have called biltong is similar looking but tastes totally different. I've had jerky n I can say it doesn't hold a candle to biltong. Jerky is smoked meat / cooked. Biltong is dried meat / sort of aged to the extreme but in controlled environments (these days). Must Try that guga. Come to S.A we got croc, ostrich ,kudu, springbok, warthog , zebra etc

[@mcn_zn]

I'm from SA too , Biltong takes the crown

[@muhammadsardiwalla5042]

@@mcn_zn for sure, it’s lit

[@MrGrimsmith]

Everyone should try biltong. I've probably only had the crap stuff as I'm in the UK but it beats out most jerky for me. Unless it's the local stuff - that's just glorious! Also mostly venison. I have no problem with this :)

[@Codyno]

@@MrGrimsmith so basically even the worst biltong > beef jerky

[@MrGrimsmith]

@@Codyno Not quite. I'd take venison jerky over the biltong I've had so far, the local beef jerky is both incredibly expensive and better than the biltong we have easy access to. Commercial, mass produced shite? Oh aye, biltong wins! It's a very different flavour and texture though. Biltong is "riper" if you know what I mean? Both richer and more gamey. The good jerky I can get tastes of the meat and the seasonings, just a little more concentrated.

[@ELToroPoopoo1]

Ahhhhh the meat king. I love your channel. My husband prefers any kind of meat meal. If that was all he had to eat forever, he'd die a happy man, lol. I cook 99% of what we eat and have made beautiful, flavorful dishes. The key is complementing spices. You have my style of cooking meat. Thanks for new tips for a new subscriber.

[@AbridgerMan]

Need to try South African biltong. SO GOOD

[@Kritacul]

Guga wants to say the sugar from the "honey" really burnt up the bacon. According to 3:25 there was no honey in the bacon.

[@marchewillers8811]

Guga you should try making Biltong it's a South Africans FAVORITE thing!

[@MarcoElkes]

Beef fat tastes amazing in jerky guga you gotta try it. You should try and make Biltong one day! That would be an amazing video.

[@zenandenduvane]

Guga you NEED to try South African biltong. After one bite you’ll never want jerky ever again.

[@TeesonPeethon]

Just bought a kg of it yesterday :,)

[@twiggy2jiggy]

YOOO GUGA!!! Can you dry age an oxtail in your favorite spices pleaseeeeeee🤩🔥

[@zurkvanromburgh982]

Mister Guga. You must try a South African snack called biltong. It is like jerky but a diffrent way. And if the biltong had fat on it.....than it is the best. Please do try it of try to make some❤❤💪💪💪💪

[@henningviljoen8751]

biltong is die goat

[@user-ri8nd4ye8c]

@@henningviljoen8751 net so

[@zurkvanromburgh982]

@@henningviljoen8751 jy prt die waarheid kwagga

[@boarbot7829]

PLEASE DRY AGE IN EDIBLE DIRT/CLAY. I think it would be so interesting to see what flavours and tones it gives the meat, and this is the 18th or maybe 17th time asking.

[@stevegee7623]

I've been making Jerky for decades. I'd offer a couple tips to try: 1) Try cutting strips with the grain, not across it. 2) For an amazing experience, partially freeze the meat to make it easier to cut, and slice as thin as possible - so thin you can almost see through it. When this is dehydrated, it is soooo delicious crispy and delicate, it's like eating a beef potato chip. It takes more time and care this way, but the result is well worth it.

[@霊]

The is the kind of content I’ve been waiting for

[@UnderAGlassMetropolis]

Bot.

[@borkyboy4286]

Guga you need to try make Biltong, a local food from South Africa, it can be made from beef but it's much more common to make it from game such as Wildebeest, Springbok and other buck. It's similar to Jerky but you can keep the fat and there are so many different types like droewors to name one.

[@scooter_b123]

Guga took a whole bottle of Nexium when he dry aged that other steak in Da'bomb hot sauce!🤣

[@maxb1985]

I just grilled my first picanha tonight. Thank you guga you opened my eyes

[@zieIony998]

The way Guga says SAUCE in the higher pitch over and over makes me laugh so hard xd

[@nicoras3176]

I would love to see Guga make some Biltong. Im from South Africa and we eat it all the time. You can keep the fat its the best part. and you dont need much. Just balsamic vinegar, worcestershire sauce ( salt and pepper ) of some nice spices, leaf it in the marinade for 24hr. then let them hang dry for 8 to 10 days. would love to see a video of this

[@tanyavandermerwe8330]

AND coriander. Otherwise it's just not biltong

[@132453511]

Guga making all kinds of biltong would be cool. Chillstix, droerwors, moist biltong, dry biltong... etc Come on Guga, let's do it!

[@LogicalQ]

You know guga has made it big when big pharma is sponsoring his videos

[@froglaps40]

Yeah, not sure what he wouldn't try pushing now.

[@johnveca2979]

Great vid guys. I live and work in Egypt and have been making jerky for years. I had my canteen manager order me a pound of camel meat yesterday. Gonna marinade it over the next couple of days and throw it on the dehydrator. I've made some exotic jerky over the years ( ostrich, gator, buffalo, etc.) but have never used camel meat. I'll let you guys know how it comes out. Cheers!!

[@satanisaw7134]

I'm using pork for jerky (cause its cheaper of course). Marinate with just soy sauce, pepper and paprica. That's all and it's fantastic snack.

[@boarbot7829]

Sorry wat…

[@willd639]

You are truly the boss Guga! Love all your vids!!!!

[@Mika-eel]

@Guga u should try to make Biltong It from my country South Africa. Compare it with jerky.

[@NasusKim]

i personally like the fat in my jerky. its like a flavor bomb and the silver skin is chewy and im a dog. i like chewing on my jerky nibbling small bits at a time. i like leaving the bag open so it can get stale and hard like chewing salty cardboard. fav snack

[@shawndaguiar2531]

You should make Biltong its wonderful specially if its still a bit moist it tastes great and you can leave the fat on the meat when you make Biltong

[@Pythos_Sapunov]

I kinda wanna see Guga try Alaskan Dry Fish. Whenever my friends got some in from Bethel, I had a salivation response. Yea it was very oily, and that fish smell got on your fingers, but a pinch of sea salt on one of those strips and it was delishous!

[@worldwide_cruising]

*A dry aging cabinet should be the standard in every newly sold kitchen!* 🥩💖🥩 *Merry Christmas everyone!* 🎅😈

[@lbdvorak5647]

Personally I hate when people have product placement for something that is absolutely no literally nothing to do with the content they make napping said heartburn relief for this channel is a it's incredibly accurate

[@rustydusty2910]

Guga you should try your hand at making Biltong, basically cured dried meat... beef fat is your friend in this treat

[@Jurarigo]

Keep in mind that bacon is commonly already smoked, that's why it ended "over-smoked".

[@emcodesignsandconstruction670]

You should try 'Biltong' a traditional South African cured meat. Jerky is second to Biltong.

[@Kelnx]

Kind of a different animal than jerky really, and not as shelf-stable since it's much higher in fat which can go rancid and mold can grow on it (like a country ham does). Biltong I think only lasts a week or so but jerky can last for months to years depending on how it is made and packaged. You can make Biltong to last longer, but then it's basically going to be more like jerky, because you have to remove the fat. Sure, Biltong might taste better than jerky, but a fresh prepared steak is better than Biltong. They're just all different things, with different levels of preservation. I wouldn't compare them anymore than I would fresh, canned, and frozen green beans.

[@blueldrrich84]

So at first I thought Guga said "if you have frickin heartburn" but then I realized he said "frequent heartburn" LOL. I was over here agreeing like "yeah man, this frickin heartburn is terrible, I agree" 🤣🤣🤣

[@davidw7531]

My dad would make venison jerky every year when I was a kid. It was absolute candy/crack! Would love a blind jerky showdown with maybe beef, venison, bison, and elk or something to see what's best, and can you guess what it is!

[@sackofwetmice428]

Venison jerky is sooo good. Sadly, stores cannot sell it in my state so we have to hunt our deer individually

[@michellewilt4479]

@@sackofwetmice428 Just means you get your jerky much cheaper if you hunt and make it yourself. And venison is delicious, so whatever you don't make into jerky is still gonna be a delicious meal.

[@patriciacleveland2588]

Is this the best time?

[@august9050]

Yea! The best time to trade uranium stocks (DYOR) do your own research. Through a professional Nancy Lynn Lewis you can look her up!

[@jakemcnary7353]

I love his Nexium commercial! “Not today, heartburn, not today.” 😝

[@worldwide_cruising]

*As another eating channel I can truly say that Guga's videos are always so enjoyable and entertaining to watch!* 😈💖👍

[@0xEARTH]

the look of complete befuddlement on Angel's face when the bacon wasn't actually charcoal made my day LMFAO

[@eckeharddedekind1034]

Please try BILTONG from South Africa. If you like dry age you should love this snack.

[@wooshangjr]

Guga: fat doesn't taste good in a jerky, we have to "super trim" Also Guga: we're making bacon jerky!

[@boester69]

Guga: Adds salt to the Beef Jerky Also Guga: "There is no preservatives!" I know what you mean, but salt IS a preservative, since like FOREVER :D

[@BG-mw5pt]

the sauces he adds are full of preservatives.

[@gerrypelserwriter]

Guga - as a South African, I have to encourage you to make "Biltong". If "Jerky" is McD's, "biltong" is gourmet. Please accept the challenge. :-P

[@GavinDunn1979gmail]

Hi Guga, Beef jerky is the watered down version of "Biltong" South African version. Fat = flavour. Let me know if you want to try it. Keep up the good videos!

[@ichadc]

And the good fat turns yellow! (i.e. grass fed)

[@jaker2542]

south africa did not invent dried meats. I like Biltong but thats a bit of a big head you got there.

[@thursty3858]

@@jaker2542 we may not have invented it but trust me, we do it right.

[@user-yp1gs8vz2l]

@@jaker2542most people think about South Africa when they hear beef jersey... Us Australians do atleast

[@tanyavandermerwe8330]

Agree. I see the difference between jerky and biltong. Jerky is kinda "cooked" in the smoker. Biltong is just raw dried meat. No heat added anywhere

[@foxsins314]

I love whenever he’s listing the ingredients he sounds like he’s asking us if that’s what goes in the dish “hoisin sauce?, soy sauce?”

[@swanofnutella4734]

if steak gives you heartburn, I truly feel sorry for you. Not in a condescending way, in a empathetic e-hug way.

[@Robot_Eva]

Its harder for some humans to digest red meat

[@Wheelman1966]

1/8 of a tsp of baking soda in a little water is all you need for a natural antacid..

[@brahtrumpwonbigly7309]

@@Robot_Eva that's horrible. I can't imagine not being able to enjoy a nice, juicy, fatty slab of steak.

[@MichaelRei99]

Meat doesn’t give you heartburn. The human body was designed to digest it. It’s the other stuff you are eating perhaps the seasoning put in it.

[@jakec3787]

Mines gotten so bad tomatoes and ketchup can even give me heartburn

[@MadameNasty]

"for the salmon marinade, I kept it simple" Adds everything in the cupboard. I love your videos Guga! ❤️

[@Booskop.]

Guga: You don't want fat in your jerky Also Guga: makes jerky from bacon

[@OckertvdW]

You need to try biltong - African jerky, though one cannot even compare the two. Once you have tried biltong, you are unlikely to go back to other styled jerkies.

[@kattdagr8]

Love this video, Guga! Maybe in the future you can try making Jamaican jerk chicken. It's basically grilled chicken marinated in lots of spices and pepper, and it's delicious. Nuff love from Jamaica!

[@C.studio]

You know he’s a good chef when he can say Worcestershire😂

[@arandomguywithagreenprofil5075]

Woar see tier

[@frstwhsprs]

You mean can't? Because if a chef can't pronounce Worcester correctly, they're a good chef.

[@flugit]

Salmon jerky is really good, another good smoked jerky fish is halibut. A friend of mine caught more than he could use in Alaska and decided to smoke some and dry it, so good.

[@alexslimov5725]

Русские есть? Обожаю этих жизнерадостных людей и всегда смотрю их видео, когда ем :)

[@garywalsh7289]

Guga, you really need to try BILTONG. It’s like jerky but better!!!!! A true South African speciality. No marinade, no smoke, just goodness 👍🏼

[@Smokii89]

Make some biltong...south african "beefjerky"

[@BulletGD]

from my knowledge of unspecified steam games i can tell that guga is a eldritch god because he can actually say worcestersauce

[@SapioiT]

Here's something you ought to try: Make or use lard of any kind (even chicken lard) with jerky of any kind, and rehydrate the jerky, or add a thin coating of lard on at least one side of the jerky, and try eating, first alone (if the layer of lard is thin-enough), and with bread (if the layer of lard is not thin-enough). Also, *why no chicken jerky **_?!?!?!?!?_*

[@louislcf]

I have few ideas for dryage 1.baking soda 2.sour cream 3.biscuit

[@mt2r-music]

„This might be the most popular snack ever - beef jerky“ yea I’m not that rich yet

[@zaidsoha1645]

Hello and good day Guga, my name is Zaid Soha and I'm from Malaysia. Really big fan of your channel. Today, I have a small request for you, could you try to make 'Rendang' ? It is some kind of beef/lamb dish from South East Asia (Malaysia/Indonesia/Singapore/Brunei). Really appreciate it if you and your production team could make it happen. Keep up with all the good works guys. Good day and take care. Thank you from Malaysia 🇲🇾 😁👍👍👍

[@cjp111]

Make Biltong instead. Done right it's good with some fat.

[@VirtualR]

Don't worry about jerky it's far too dry, prepare the best possible steak with the most possible fat exactly like biltong, use all the same original spices and prepare in three different dryness levels, wet, semi wet, dry. The cost of proper high grade wagyu here in Australia has doubled in the last year, I had plans to try it but had to hold off until I can find a cheaper cut of similar quality, this is why people like us need your help :)

[@kurtschloesser]

Guga you need to check out Biltong from South Africa. Way better than Jerky in my opinion. We even make Wagyu biltong which is fantastic

[@MyJourneyConcludes]

Wagyu biltong?! Good god that sounds delicious. Gonna have to try it next time head back to SA.

[@aidan9522]

Hey Guga. Have you ever tried biltong? It would be really cool to see your own take.

[@BenoMare]

Compared to Biltong- Jerky is the equivalent to dog food 😂

[@jasonpeterson1506]

Love Angels reactions. “I’m lost”😂

[@marcelvanderwalt9261]

I never really liked 'traditional jerky', we always ate biltong growing up which is south African style jerky which isn't heat treated it's dryer instead. Wayyyyy better Have you ever made biltong before? I'd like to see a Wagyu A5 biltong at medium dryness because that butter fat would be amazing

[@nickjensen5264]

I have been waiting for this video Guga thank you. You should try to use the pellicle from dry age, maybe in a sausage or something?

[@joshbebington6150]

Guga please make "Biltong" its the South African version of Jerky and is 100000% better than Jerky. N/B: with Biltong you can leave the FAT and one can make Biltong that leans to the rare side or one can let the biltong get very dry too either way wet but still a little dry or very dry biltong you can leave the fat.

[@KestraBeatz]

yessir i was even thinking the same Jerky does not look appetizing ,biltong is the best

[@joshbebington6150]

"bokkoms" would be our fish version of biltong/jerkey!

[@Cooe.]

@@KestraBeatz Spoken like someone that has never actually tried jerky... -_-

[@Cooe.]

Biltong is NOT 100000% better than American jerky. They are both just different. Neither is "better" than the other. People saying it is are just people that have never had both.

[@joshbebington6150]

@Cooe you're correct they're miles apart in texture and flavour , method in the making of is also very different. In saying that for a preserved meat that can last months before the need to dispose of said produce arises, Bitong is the superior choice in terms of flavour and texture.

[@sociosanch3748]

Of all the sponsors, Guga being sponsored by Nexium is the most unsuspected to me. Yet fitting, lol

[@joshuahavemann6322]

As a South African please I beg of you look up biltong it's way better then this.

[@lewy9604]

I think that the best Beef Jerky comes out when I marinate the meat for 72 hours in the refrigerator and dry it in the oven at a low temperature of about 10-12 hours or in the sun, if the weather permits. then all the meat is soaked with the marinade and after drying it looks a bit like candied fruit. After the tests, the meat prepared in this way survived the longest for 2 years without changing the taste, the textures were stored in the cupboard at room temperature :)

[@3D1ofakind]

I've never heard of heartburn/acid reflux due to meat. Personally only ever had problems with energy drinks edit: also fat tastes amazing in beef jerky, the only reason people are against it comes from the low storing life

[@nathancortes1085]

I find all your videos super entertaining. Thank you for your hard work 💪

[@kamilstasiuk1446]

I like all your videos a lot, Guga. All full of knowledge, simple to follow and humorous. Keep up, great work!!! PS Do you have any ideas for cooking a beef heart, yes a beef heart😂. Supposed to be very nutritional and full off coenzyme Q10 for energy. Thanks, I'll keep watching you for sure!!!