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

[@dbeevr]

Scientists: drying meat reduces the volume of the meat Guga: SALT EATS MEAT

[@asetr3w45]

Dude you're so smart

[@bilol1171]

@Langdon Alger whats wrong with u?

[@AnthonyOrtiz360]

🤣😂🤣😂

[@ikoyDaPnoy]

Why not cut off the pellicles like he usually does?

[@possiblystupid2603]

Langdon Alger whats wrong with you?

[@economicist2011]

There's dry brining and then there's mummification.

[@Akutukananu]

Exactly

[@yafois988]

“Petrification"

[@shsaint]

This comment got me.

[@ReliantRoofing901]

right lol

[@prfm_setya95]

Dont forget saponification lol

[@JC_Stone]

I swear, Guga is so wholesome. I’ve never met anyone so passionate about what they do.

[@michaelthem3]

x2 So amazing to see how he reacts every time.

[@AJD45]

Nice pfp

[@actualamateur149]

I’d be pretty passionate if I had access to all the awesome cuts of meat he does.

[@pablobeemax526]

Guga represents what is super well channeled Brazilian spirit (and he is definitely on top of his game)

[@u.sonomabeach6528]

John Holmes was pretty passionate about his coke

[@ce4339]

Everybody gangsta until music changes while cutting the beef

[@RigoOXx]

Hahahahaha

[@epictorres96]

*gugangsta

[@stevenrodriguez9655]

I like the searing music! I get hhhhhhhhY P E D

[@eraya5240]

@UCnUw3M07zmCWbB3YXCPuaqw sus lan cihan's

[@padf-shrimpy1019]

@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

[@TheMillennialGardener]

New experiment for Angel: 30 days dry brined steak VS. a salad. Which is worse?

[@xornedge8204]

i still think he would say the salad. He looks stubborn af 😂😂😂

[@TheMillennialGardener]

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]

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]

@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]

I like salads

[@fernandog.m7012]

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]

Very interesting, thank you for that😄

[@YassineELAZMI]

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]

@@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]

Cecina con un poco de aceite 🤤

[@mrglock568]

I absolutely love these little insights into different cultures that I would otherwise be completely unaware of, thanks for sharing!

[@philipepala4762]

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]

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]

Yeah he dont remove the black layer

[@brandonlewis9337]

This is what I was thinking also include 12 hours!

[@RigoOXx]

12h, 24h, 36h, 48h, 60h

[@tomasulu]

Big slab of steak and remove the pellicle

[@C0meclarity]

"Did you swallow?" "Yeah I did, should I not have?" Guga and Angel -2020

[@billysinge8977]

Bronson Clarke I was ROFL-ing at this comment.

[@shreyamsrajnepal5001]

69th liker nice

[@coltsfan79]

@@billysinge8977 Ditto

[@elvingearmasterirma7241]

Oh man. Those two are going to flip when they learn about South African biltong.

[@lordsergal8783]

@@elvingearmasterirma7241 that was exactly what came to mind watching this.

[@tupacsnoducket]

"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]

I don't think guga understands that he's been curing meat and calling it dry aging for a long time

[@gkgyver]

@@toby1248 Well technically you need salt for curing.

[@toby1248]

@@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

[@flyingchic3n]

Guga: *leaves steak in fridge for a month Steak: *tastes like its been left in the fridge for a month Guga: :0

[@Sushilover223]

flyingchic3n hahahahahaha

[@zdsrtgnzetmyet]

😂

[@picaamarga]

This made me laugh

[@marks9444]

It tastes like: “Don’t ever do that” -Angel

[@spokehedz]

Sometimes it do be like that.

[@jellydonuts]

I just made my first Guga steak and it was phenomenal! Dry brine for 24hrs was just PERFECT

[@bradwoods371]

Dry brine is the only way I do steaks now

[@taylorvargas713]

Guga's Wife : Let's sing karaoke Guga: Let's DUET

[@travisuysaloglu9695]

Atleast give Dewey Cox and Pam some credit

[@shintadewi8757]

why do i laugh so hard😂😂

[@Kish1610]

Hahaha you crazy man😂😂😂

[@jjkingjjking4845]

Hahahaha😂

[@AGGSab]

Taylor Vargas 😂😂

[@harrybanning9107]

"it tastes like it's been cured." Tha... That's because it is cured, that's how you cure meat.

[@paws27]

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]

What if... you shaved all the hair off the top... and then made it super Mexicany...

[@Az-rg8gk]

LOOOOL

[@r.d.9399]

Dry age = rotten meat

[@joeclements2674]

Guga you need to release your own edition of Nike with the slogan “Let’s do it”

[@AngryAlfonse]

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]

Could you try it again but reverse sear the 4 day, then let us know of any difference?

[@jeremiahtomioka23]

"Hey Mom, I want to eat dinner." "Ok sweetie. Wait 1 month

[@twiggymp416]

HAHAHAHA THAT'S FUNNY

[@morball6668]

Africa be like

[@gurgundel2554]

HAHA THAT'S HILORIUOUS!

[@batojohnaaron4827]

I will never be Shocked if guga tries to dry age angel out of nowhere.

[@IsaiahLevinus]

angel...like the- flying things

[@KevinTan]

That’s the year ender episode! please don’t spoil it to everyone hahaha

[@bered4894]

Isaiah Brian which things

[@Ntantosthereal]

Please like so guga can see🤣🤣🤣

[@rify2932]

@@IsaiahLevinus, He meant his nephew...

[@daniellekasi668]

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 :)

[@blink555]

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]

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]

We do not soak prosciutto. It's cured ,aged and then eaten

[@martinsimon5464]

@@Falathien yeah I wasn't sure so i didn't say it😅

[@blink555]

@@Falathien I meant country ham is soaked before cooking after it cures for about 1 year.

[@livvyweimar7362]

No amount of water can cure mummification

[@sabastiancockburn8298]

"it tastes like don't ever do that" 😂😂 angel is the best

[@dionpierre5847]

mikeisu ha like you would know. Dumbass

[@sabastiancockburn8298]

@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]

@mikeisu you don't share meals with your family? Weird.

[@fierysmile2929]

"Aw hell naw" *Nopes out of frame*

[@sketchydude8431]

@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.

[@travissmith7471]

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...

[@willianpires5554]

Guga be like: I'm gonna fry this rock...and see what it taste like... damn that's what i like about him

[@whamaster6735]

Willian Pires, I agree, even when he does a failed test, he still cooks it

[@sylvainroy9953]

I'm ready to try it if he puts a Guga rub on it

[@lordkiza8838]

Dry aging a rock guy lets dig in

[@xornedge8204]

@@sylvainroy9953 lmfao 😂👍

[@willianpires5554]

@@sylvainroy9953 maybe Guga should ''smoke'' the rock after he put his rub 😂😂😂

[@BlackPagesSilas]

Alternate title: "Guga Tries To Kill Himself With Steak"

[@charleswall7748]

Could apply to all of his videos lol

[@sarahgraves6759]

I mean... If you gotta choose a way to go you can do worse than death by steak.

[@johnpappalardo4088]

Wont die.

[@beans_groovin.mp4]

420 likes i can't

[@bbqbill8201]

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]

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.

[@SebOSRS]

Still waiting for the "I dry-aged Angel for 30 days and this is what happened"

[@ehrlichergobbler]

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]

'That'll teach him to eat my a10 Wagyu Ribeye'

[@heretic191]

Aren’t we all

[@AnymorAnime]

Well, lets dew yee~

[@Qingskinator]

@@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.

[@aguerr211]

G: "Did you swallow" A: "Should I not have??" im dead lmao

[@jasonprox700]

Swallowing isn't the worst thing That's what I told my wife...

[@davidhyatt3644]

So is it called “vegan steak” cause after you eat it, it turns you vegan???

[@therocky128]

That's a good one

[@ngugikihia]

Guga is like prince Zuko's uncle in avatar to Angel. The uncle we all never had😂😂

[@MrMichaelLaw2011]

Iroh

[@oluwaseyeayoade8254]

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]

😆😂💦

[@nyaarla]

His firebending on those steak were pretty good, animation and all.

[@viewedpizza990]

do u want tea?

[@civil_villain]

*Angel* "I'm not vegan." *Guga* "Uh, me neither. Welcome to Guga Foods." Hilarious!

[@AKu-xs5vg]

I'd rather be vegan during that video

[@RiamsWorld]

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]

I agree, it would be great to compare vacuum sealed brining vs refrig dry brining

[@USSBARBEL]

that was my question/thought as well. Great minds....

[@brendan6747]

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]

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

[@Paul-q3m7k]

So make a video then

[@door-to-doorhentaisalesman2978]

Challenge mode: Dry brine for 30 years.

[@Solbashio]

M o l d

[@sarahmiller9670]

@@Solbashio gotta have moisture to mold. Would probably just be a rock that couldn't even be identified as meat anymore 😂😂😂

[@maniac2344]

Sarah Miller Like a 2week old mcdonalds patty?

[@sarahmiller9670]

@@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]

I don't think that would be even considered meat after that long .

[@lsdasilva02]

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]

Very interesting! thanks for sharing, Did you use any sort of membrane or was it not neeeded?

[@Sniperboy5551]

Jesus, it sounds like I need to open a butcher shop! $100/lb is insane.

[@patrikblomgren5011]

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]

It does look amazing, I wonder the same as you, I hope you get an answer!

[@kconway96]

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

[@unclebob870]

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!

[@glanowsky8013]

Imagine if you were guga's friend. I need this during quarantine

[@yoshidasaki17703]

But make sure tou have health insurance

[@galaxychungus775]

:(

[@adambuhrer]

-I’m not vegan. -Me neither. -WELCOME TO GUGA FOODS!!

[@EithanWinters]

Guga: eats a month old steak. Everyone: well, he's dead.

[@satagaming9144]

Steve1989MREInfo: Amateur.

[@jsdrury2416]

Isnt salt the thing that people used to preserve things

[@littlegravitas9898]

@@jsdrury2416 packed in salt..not gently dusted and left uncovered for a month.

[@p0331546]

@@littlegravitas9898 Hmm but dry aged beef isnt even salted, and it can be aged even longer than 30 days :o

[@InnuendoXP]

@@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.

[@blueenglishstaffybreeder6956]

I find that 48 hours gives it that true dry aged taste, the nuttiness really comes thru perfectly

[@B.L.S.]

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]

Yup

[@Ethan-sb7tz]

I love these guys! Hilarious and lovable! Great dynamics too.

[@NicerBeisser]

2019: *People flexing with with Rolex watch* 2020: *Guga Flexing with his meat*

[@headphonetux4131]

that sounded really wrong

[@NicerBeisser]

@@headphonetux4131 Oh... I See what u mean xD

[@ATA-wi2lh]

Dicks out for guga

[@sufianadnan483]

@@headphonetux4131 THATS WHAT I WAS THINKING LMAO

[@irecluse7169]

Hold up...

[@akapetejr7405]

Don’t you dare make me hungry and leave my bed

[@jacob1931]

Aka PeteJr lol

[@07Asubpls]

I got grossed out cuz i read it "dont make daddy hungry and come out of bed" wtf

[@akapetejr7405]

07A lmaoo

[@crazygamer-mr6nr]

@@07Asubpls lmao

[@peggyesculpavit-dupret2945]

@@crazygamer-mr6nr Imao

[@Saintbow]

Past few hundred years: *Salting* Gen Z: "Dry Brine" Soon, you will be calling Salt Pork "Smokeless Dry Brined Pork"

[@nairdajun]

so dry brining for longer than 24hours is a missteak?

[@Fyuesiy]

😡

[@ndkproduction318]

😡

[@yolandashikers4985]

Everybody gangsta until music changes while cutting the beef

[@hellnahhhhh]

Haha yes

[@topnotchtx]

Lol

[@halloyoyo1233]

7:52 Guga:"The salt has that miaumiaumiaumiau taste"

[@arandomhuman1329]

HAHAHAHAHAHA

[@matthewstephens7509]

🐈👀🥩

[@mr.t7514]

“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

[@TreeMuffins]

This man has eaten around 9000 cows

[@ycyean8235]

It's over 9000

[@jeff-hd9og]

YC Yean breaks phone in hand*

[@Sonex1542]

he is a cow

[@dionpierre5847]

Acey guga ouga bouga

[@acey6991]

@@dogman5791 I am a cow consumer

[@swedish3758]

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]

Swedish that sounds good

[@fintanusa]

The slice very thinly!

[@rel3979]

damn you've been asking for so long

[@swedish3758]

@@rel3979 over 200 days. Guga promised me :(

[@camerahammerwoody9196]

Thanks for taking one for the team!!!!!

[@mikehuey3399]

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]

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!

[@schyproscollbrande1706]

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]

Thanks for the spoiler, kidding xD

[@Kavi4GP]

Beef in stage 4 when dried with air circulation is what we call Biltong, it's a great snack, strips or sliced up

[@epicrabid1857]

@@NicerBeisser y in comments then

[@NicerBeisser]

@@epicrabid1857 I even said kidding at the end.

[@mightyfrogdink1077]

Got love the fact that he is not shy to try new things and push limits.

[@reinardtopperman6757]

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]

Nee wat Manne, kom ons braai n stuk biltong

[@Tousty7]

Yea, even normal steak just salted doesn't make the best biltong... He should try make that and droëwors.

[@morganmcguire2500]

"If you are unfamiliar with a Rib Eye, well you shouldn't" That statement got me more than it should have!

[@magusperde365]

I only eat moose these days. I want it lean!

[@thangn.8160]

You guys are freaken hilarious! Thanks for saving me time 😂 to not test for more than 1 week

[@soko45]

"The jews took a hike" - Guga 3:16, New Testament

[@beninglintang4895]

Where tho... I didn't find it

[@alpacino134]

@@beninglintang4895 9:08

[@munenex]

😊😊😊 thru the Sinai desert.

[@razielkeren6480]

It isn't a testament, it's the summary of Exodus...

[@RigoOXx]

Give a like to this guy, that's insane HAHAAHAHA

[@Trilink-a]

9:28 Spitters are quitters.

[@billysinge8977]

Biological Gmail Account spitters don’t get poisoned.

[@Morethanlife-tw3bh]

Love your channel!! I’m not just a subscriber, I’m also a fan! Keep up the great content 💯

[@RubenV3_]

I find myself always saying “let’s duuueeett” and everyone just looks at me weird.

[@wishiwasdiving]

Me too!!!!! LMAO!!!!!!

[@thedragonstark]

everyone before quarantine : panic buying toilet paper. Guga before quarantine : panic buying MEAT, STEAK, WAGYUUU.

[@user-py1ld5et4y]

The 1 month one was literally jerky, you could've probablly eat it raw

[@SolalBarca]

Totally... And It is how humanity survives until now.

[@gonzaloayalaibarre]

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]

@@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]

@@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]

@@gonzaloayalaibarre i mean.... It was kinda a joke anyway...

[@chairger]

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]

Confused but are you having fun

[@vanessacrabtree2759]

Me too, omg and we have 5 months to go b4 2020 is history. This and wood turning are my new addictions, lmfao!!!😂😂😂

[@sinfultk4083]

I saw it a day before school

[@djsargex7777]

@@vanessacrabtree2759 2021: Hold my beer.

[@vanessacrabtree2759]

@@djsargex7777 🤤🤤🤤

[@k2411871]

The salt takes the moisture out, so people who dry meat tend to soak it for 24 hours in water. Please redo and soak it for 24 hours and see what happens. In Bangladesh, we tend to coat the meat in dry spices and salt and then dry it in the sun. Then once it's dried we will soak it for 24 hours before cooking it in a curry. Dry Meat curry has more intense flavour.

[@USSBARBEL]

Ever considered making a video of that process? I'm always a bit nervous about aging meat outside - but I know Italians do the same thing....

[@kevinbutler5491]

Angel: "Oh hell no" and he exits stage right.....

[@evelbill1439]

‘coff, coff’ That was stage left. It’s okay man, easy mistake to make.

[@rfuentes81]

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]

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.

[@You-are-right-but]

Hi Guga, since refrigerators dry things out, did it dry out your meat? Perhaps dry brine but keep the meat in a sealed bag. This should help keep the moisture in.

[@kx8960]

I'm trying this for the first time with a 2.8lb porterhouse, but I didn't like the idea of leaving it out in the open, so after salting it, I immediately put it in a ziplock bag and squeezed as much air as I could out. we'll see tomorrow after about 24hrs!

[@You-are-right-but]

@@kx8960 Awesome. Looking forward to hearing how it went

[@kx8960]

@@You-are-right-but I'll be cooking it later this evening, but so far, it's not all dried out and really dark red like the ones left out in the open air, still soft in the bag. In fact, seems definitely softer than when I picked it up yesterday, although that might be due to the fact that I think it was kept really cold (and stiff) so it was easier to cut. But so far, it's definitely really soft still. Going to melt a little butter and rub it down with that and put the dry rub seasoning on it soon, then back in the bag until this evening when I cook it. This is the first time I've ever tried this, on the grill I just bought (this is the first use), and I've never cooked anything this thick before, so, hopefully it goes well! I'll keep ya posted!

[@You-are-right-but]

@@kx8960 Good luck or should I say, 'Lets Do It!"

[@acdon]

9:18 close your eyes for like 10 seconds the whole dialogue is hilarious

[@asterosarius1550]

It sounds questionable...

[@hoopangel11]

I’m concerned for you

[@stefpopos717]

😂😂😅😅

[@ayberkkartal7397]

This is the most i’ve laughed because of a youtube comment. Thank you sir!

[@newmakesong5998]

Omfg that was funny I'm dead😂😂😂😂

[@flametoes]

Guga: First Steak is perfection seasoned all the way through. Also Guga: I wish it would've had some Pepper and Garlic powder.

[@wiggytoyou]

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]

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. 😬

[@ikoyDaPnoy]

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.

[@lucassoh4905]

That way he wouldn't taste the difference

[@DiogoPereira90]

@hanikrummi hundursvin he did not used enough salt for preserving meat safely. Putting moisture back wouldn't work either. That steak was probably spoiled.

[@skeetsmcgrew3282]

@@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

[@BradleyStreak]

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 :)

[@shaimaya1117]

The one month brine is called landee in Afghanistan other wise jerky that’s how it’s made in Afghanistan, with a bit more salt but it’s hanged and air dried it’s done in winter months only tastes best raw or cooked

[@USSBARBEL]

what part of Afghanistan are you in?

[@shaimaya1117]

@@USSBARBEL I’m not in Afghanistan, it’s something afghans have lots of Salt nothing else and hang to dry when all moisture is gone totally dry it’s ready to eat raw or cook best tasting

[@USSBARBEL]

@@shaimaya1117 thanks for the explanation.

[@mikeythanos]

That man said "oh hell nah"😂😂 had me dying

[@KingPurpose24]

MikeyThanos straight tears 😭 😂

[@supremeblackkai1229]

I'm still laughing

[@Soul_Alpha]

He felt betrayed for sure 😂😂

[@renancunha4799]

"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]

His he Brazilian??? I had no idea

[@renancunha4799]

@@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.

[@Borr77]

@@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

[@renancunha4799]

@@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.

[@jamessheppard4372]

@@Borr77 did you even read his comment?

[@billkaline5072]

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.

[@Silva50505]

Angel: "Oh Hell no" Subtitles: "Oh Heck no"

[@vikko8525]

Guga eu sou um inscrito brasileiro que assiste seu canal a muito tempo , estou feliz que um canal brasileiro desse tipo existe.

[@youknowvin]

You stated it looked like the salt ate some of the meat. My uncle used to cure hams and he said table salt would cause soft indentations in the meat. He said to use canning salt or even better curing salt if available. I am not sure what kind of salt you used but iodized salt can cause an off flavor.

[@yes5623]

Let’s dew et 🔥

[@user-wt9si2uv6h]

Imagine guga being your dad and getting to have this stuff for meals 😍

[@Playerofakind]

Imagine having a dad

[@jevang0488]

Last Nyanmurai, you okay buddy? 🤣

[@kalynnewbold24601]

Me, 3 min in: “Congrats, you made rib-eye jerky”

[@senku9741]

Meat: *exists* Guga: So anyway I started dry aging...

[@mayuravirus6134]

Nice

[@senku9741]

Amano Yuuji Nice

[@mikamoschella3410]

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.

[@peterlmallard8963]

yes, I think you need to trim all the outside of the steak, obvious to me.

[@Mars7393]

@@peterlmallard8963 Well, you dont dry age with salt.

[@bobbyherdman243]

I dry brined 2 strip steaks about 2.5” for 2 days on a raised rack. I had no fish or other meat in my fridge. Only vegetables and butter and beer. The steaks looked great and smelled fine. I seared them in my cast iron and they tasted exactly like a strong tasting fish. For me a day dry brined or just season a dry steak and immediately into the skillet

[@broderwow]

Guga: salt does not eat stake it is just water evaporating from the steak :)

[@kenta326]

No, the salt eats the steak

[@joaovinhasdesousa6129]

The last thing you want is leave the salt starving

[@brianshrum6317]

So if we salt a stake we stab Dracula with, what happens? Now salting a steak is good.

[@textispro719]

Salt drinks steaks.😁

[@jackparker4728]

@@kenta326 clearly

[@seanlodge6532]

OK, when dry brining steak in a home refrigerator you have to ensure you do 3 things. 1- make sure the meat is on a rack so there is a good amount of air circulation around the meat. 2- you should wrap the meat in a cheesecloth. Cheesecloth (NOT PLASTIC) will allow the meat to exhale but prevent air from drying out the meat and making it hard. 3- it is ideal to rotate the meat every 24 hours, this also helps the meat from drying out. I have done this method many times for up to 3 weeks and my steaks are NEVER hard. Footnote: placing the steaks at the bottom of the refrigerator at the furthest point in the back is often the coldest place and is a good area to store the meat during the aging process. P.S. I love your videos! I'll be watching!

[@preahko]

"sometimes your madness comes in orders"...Angel, ¡eres un filósofo!

[@111magnetron]

There is a channel named “meaty & cheesy”. They re always copying your content. Please be aware. Great video, btw 👍🏻

[@faithjacksondocherty8970]

We all know Guga is the best tho...

[@Meathead-10810]

that one month steak reminded me of biltong, just add coriander and pepper with the salt in the beginning

[@spider3755]

Gross

[@thechewydinosaur]

“i will be cooking then in indirect heat” *places them in huge flames*

[@marcosdheleno]

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.

[@Quuantix]

no that’s regular searing. reverse means cooking it first and searing last

[@nicholasreddin491]

You made salt beef, this is how meat was preserved way back when they would keep it for tall sail ships in the 17th and 18th centuries. You also need to rehydrate the meat of the last 2.

[@pabrodi]

Interestingly enough, salt beef is almost a food staple in Brazil. I wonder why he doesn't seem to realize what he did.

[@richiethev4623]

@@pabrodi and he is from Brazil himself funnily enough.

[@alexrobinson1596]

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]

Me too. Imo, leaving the steak to room temperature after the 24hours was key.

[@HArryvajonas]

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.

[@johnk6837]

Great video guys! I’ll be eating both my 24hr filets tonight 😅 Happy New Year

[@turmat01]

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!

[@kalzyohuesos]

Why is there a dislike? man the video just CAME OUT CHILL

[@NoRcAl_NaCl]

Must be the vegans

[@tophat3157]

Did you see the 1 month Ribeye?

[@rachel-uj5sk]

El forastero de Internet cause this guy knows nothing about meat or food

[@l30red08]

It's pretty clear that this experiment wouldn't yield good results, why waste good steak?

[@ArkhamJacks]

@@NoRcAl_NaCl I'm vegan and I love these videos. But I'm also a chef.

[@kan-zee]

5:13 LOL 😂🤣👍

[@TamNguyen-yk9mn]

"the salt penetrated so deeply into the meat that it came out through the other side" ok, calm down

[@Chloe__________xx]

“It tastes like the juice took a hike” 😂😂😂😂😂

[@DDickinson458]

I've had some really good Chuckeye Del Monico steaks that were dry brined for a little over 48 hours. It lets you get an extremely crispy crust and the inside is really soft. They're not the juiciest but the taste and texture are nice.

[@lazyelectron8376]

Espinalis Dorsis sounds like a Harry Potter spell that turn you into Spinach.

[@user-dc5kq5md6y]

The economy: falling apart Guga: experiments with CHOICE GRADE RIBEYE

[@iver4706]

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.