Ham... tom hawk, pork ribs, gotta have a brisket, lamb leg, beef rib, thanks giving turkey, tom hawk, pork ribs, gotta have a brisket, lamb leg, beef rib, thanks giving turkey, whole salmon, ham, ham, ham, whole salmon, ham, ham, ham, ham, ham.
Salmon cant be cured/dry aged because it has tons of fat and water which means if you doing that, it will destroy the salmon by itself. Also, I dont recommend eating that grilled Molasses Tomahawk because it has tons of burnt molasses in it which means you already eat lots of carcinogenic in just one bite let alone eating whole of it. Dont get me wrong, i used to smear the molasses on bread and meats for toast/grill experiment BUT only by small amount of it (thin layer) and it was good by itself, not going overboard by that amount.
Sugar will take away a lot of the heat from your chilli you need to triple down (at least, if not more) Carolina reapers next time! I made the same mistake trying to make jerked pork belly cubes, the marinade had 17 scotch bonnets but when i added some sugar to caramelise the cubes near the end of the cook it took all the heat away
With the brown sugar ribs, you could also toss in pure molasses on top after the brown sugar. Would cut down on the cost to soak it in pure molasses since brown sugar is just white sugar mixed with molasses
Loved all the content bro! Ive been watching all your old videos to the new ones since last week. You helped me sleep at night while watching ur vids! Thankyou!😊
try doing a chirstmas themed one like injecting brisket with eggnog or marinating in hot cocoaa for 7 days or using ingredients for gingerbread and pumpkin pie for some type of meat
I did some research, the salmon was bad and have that mushy texture was because the agave nectar is just straight up highly refined fructose, and contains more concentrated fructose than high fructose corn syrup. So when u put the whole fish inside nectar it accelerating the aging proccess might explain why it doesnt taste great cause the it was breaking down the protein faster than other curing method. Futhermore, all those citrus you put in there absolutely tenderize the f down the meat also explained why the fish was mushy in the end. ( THIS IS ONLY MY OPINION, I hope u guys might look into it a bit more because im also curious of what when wrong with that fish xD)
For one the fish did not appear fresh and may have spoiled not being under cold temps. Also when curing salmon it should be done in a dry brine, to draw out moisture. Otherwise the meat will get soggy and absorb too much moisture.
Hmm, the lamb jam one appealed the most... But I really would love to try the maple syrup on one of the other beef or pork options - i am guessing the fact that brisket needs to cook so long made brisket a bad choice, probably for any of the sweet ideas. Maple syrup flavor would be interesting elsewhere (not on the ham, though - and definitely not on the salmon!)
Filipino tocino. I make mine by hand and cure it in the fridge. From the stories my Filipino mother told me her father liked his cured at room temperature... Room temperature in the Philippines for up to a week. While it did develop a funk it apparently didn't kill him
It looked like max didnt clean out the remaining hot honey when he did the maple for the brisket. That could have been bad if its like the previous hot honey lol
LOVE THE VIDEO , started watching youtube shorts and now i come here just for meet facts and to see the art of meet , but come on MAX try other countries like NIGERIA style of making meet please !!!
I honestly don't know if I should file this away in case I'm in an apocalyptic world some day or to do some of these next weekend. Those short ribs looked so good. If there is a food scientist or fish expert in the chat can you theorize why the salmon didn't turn out well?
Assuming it isn't a bit, adding citrus to dairy (caramel = butter and sugar) just makes it go rancid rapidly. It can be used in controlled amounts but those are day of quick fixes to get an emergency buttermilk. Sitting for 7 days, that caramel was splitting, the dairy spoiling and creating that funk. Interesting combos otherwise.
Ham... tom hawk, pork ribs, gotta have a brisket, lamb leg, beef rib, thanks giving turkey, tom hawk, pork ribs, gotta have a brisket, lamb leg, beef rib, thanks giving turkey, whole salmon, ham, ham, ham, whole salmon, ham, ham, ham, ham, ham.
Lol
Damn I needed these lyrics 😂
Tom Hawk sounds like Tony Hawk's older brother, who became an accountant.
@@lewisander2475 ???
@@lewisander2475 oh yeahhh!!!
you forgor human flesh again
Ikr
Out of stock, sorry
Huh?
@@bigdave9649it isn't a joke he ackshully forgor human flesh
Man ive been waiting for years
Max dropping HEAT with that intro
HAM
@@LemonSoulzHAM
@@adampryor4662 HAM
@@inflatable_friendsHAM
@@Gamekilleryt69HAM
5:26 Salmon: "Don't eat me!!!"
20:01 *Instant regret* 🤢
I told you not to eat me!
Salmon cant be cured/dry aged because it has tons of fat and water which means if you doing that, it will destroy the salmon by itself. Also, I dont recommend eating that grilled Molasses Tomahawk because it has tons of burnt molasses in it which means you already eat lots of carcinogenic in just one bite let alone eating whole of it. Dont get me wrong, i used to smear the molasses on bread and meats for toast/grill experiment BUT only by small amount of it (thin layer) and it was good by itself, not going overboard by that amount.
@@hartonosutrisno5452 This is just not true bud. Salmon can in fact be dry aged as can most fatty fish.
@@hartonosutrisno5452 Bruh, they have been burying salmon in salt for centuries and cold smoked salmon is my favorite
Sugar will take away a lot of the heat from your chilli you need to triple down (at least, if not more) Carolina reapers next time! I made the same mistake trying to make jerked pork belly cubes, the marinade had 17 scotch bonnets but when i added some sugar to caramelise the cubes near the end of the cook it took all the heat away
"don't eat me" never gets old 5:26
Well it seems the salmon was right he should not eat him
@RonaldPalms20 😂
You and Guga doing honey experiments on the same day. You guys have to be planning this.
Interesting guga just did a soaked meat in honey 7 hours ago and here you are with the maple syrup video just 6 hours after
Didnt know you could let Meat sit for 6 hours and Call it 7 days retard
🎶Woah, Black Betty, lamb in Jam.
I said woah, Black Betty, lamb in jam 🎶
Came down here to write this comment Ohhh, black betty, lamb in jam. I said ohh, black betty, lamb in jam!
🎶Black Betty had a child, lamb in jam
The dang thing gone wild, lamb in jam🎶
I know the bass player from that song
@@CatsandCars-f2r does he know you tho
The reason why the meat becomes dry is because water gets drawn out by osmosis, due to lower water potential of sugary syrups
With the brown sugar ribs, you could also toss in pure molasses on top after the brown sugar. Would cut down on the cost to soak it in pure molasses since brown sugar is just white sugar mixed with molasses
it isnt, brown sugar is definitely not white sugar and molasses
@dukezFRL google how is brown sugar made
@joehooper89 its not made, brown sugar is natural
@@dukezFRL my man just google. Why do you feel the need to be wrong so pig-headedly?
Loved all the content bro! Ive been watching all your old videos to the new ones since last week. You helped me sleep at night while watching ur vids! Thankyou!😊
The brisket on a taco with queso fresco and pico de Gallo would probably be divine
The editing is goated
8:08 Mormon college students
He just sweetened the whole city's sewage system.
0:36 now this song is going to be in my playlist for ever!!😂😂😂
7:24 thats actually crazy and you're going to food jail for that
respecting tibby's privacy by blurring the butt😂😂😂
Max, I love your creativity with all the food that you experiment with.
0:10 whoa black betty lamb in jam
That’s what I was thinking as well. Should have had a video cut for it.
that song was straight fire
Ur right Max. Caramel apples are da bomb! Loved em as a kid, still arguably my favourite sweet today
try doing a chirstmas themed one like injecting brisket with eggnog or marinating in hot cocoaa for 7 days or using ingredients for gingerbread and pumpkin pie for some type of meat
awesome video - been loving your recent content!
Maple syrup with ham is amazing. It's not cheap, but completely worth every penny.
I did some research, the salmon was bad and have that mushy texture was because the agave nectar is just straight up highly refined fructose, and contains more concentrated fructose than high fructose corn syrup. So when u put the whole fish inside nectar it accelerating the aging proccess might explain why it doesnt taste great cause the it was breaking down the protein faster than other curing method. Futhermore, all those citrus you put in there absolutely tenderize the f down the meat also explained why the fish was mushy in the end. ( THIS IS ONLY MY OPINION, I hope u guys might look into it a bit more because im also curious of what when wrong with that fish xD)
Where is the other other meat?
hi
This guy must have the biggest fridge
3:10 I thought meat eaters are more powerful than vegan max you deceive me 😂😂😂😂
0:44 thought I was tripping for a second
Same lol
1hour gang here we go !
Here I am
did these go in the fridge or just room temp during the soaking time? The ribs look sooooo good, I might try it myself. Thanks for posting.
For 12 seconds i thought the music was bcuz my laptop was lagging
I will not eat Lamb, I will not eat Lamb with jam, not on a plane, not on a train I will not eat jam on Lamb!
love it ❤
Isnt this doctor suess?
Hey I know this it's green eggs and ham
@ Sam I am!
2:50 bc it's Lamb we got to go with jam 😂
i always wait for these vids! keep on going max🎉
Waiting on Max to soak every meat in peanut butter & jelly purée.
Pretty sure the "dry-age-like" results you're seeing are due to the sugar pulling moisture out of the meat through osmosis
My thoughts exactly.
osmussy
I use a cherry cake topping with my lamb with some brandy, so happy to see you do these!
The citrus in the salmon aging cooks the meat like ceviche
Were the ribs in light brown sugar or dark brown sugar?
The intro was top notch
When the 7 days turns out to be a minutes moments
Recognized he didn't take a 1 week bath and shower😂😂😂
u guys should try ducks, pigeons and goose. they r delicious
Maybe you shouldve added some square cuts on the ham before soaking it so the honey can penetrate into the ham and actually have a different flavour
I'm concerned that the jam maybe was not actually jam, but rather "fruit spread" am I right? That would be a mistake, because it's lower in sugar.
These experiments do be interesting.
Love the content all the same.
This video is amazing! I can't stop watching!
Bot
Bot
14:21 He has them ready on his lap just to pick them up any moment I swear.
I bet some of those liquids could have been turned into amazing sauces
Meh, I feel like not any of them transferred any taste to the meat, so its safe to assume the meat didn't leave any taste to the liquids.
@DuBstep115 Fair assessment!
Bro had a whole ass family tree of meat in his intro
And as a carnivore I'm all in for it
You’re a carnivore!!!! What about vegetables!!!!😂😂
Hear the peaty call brother join us
I Love Max The Meat Guy Vids 🩵💙
that intro was dopeee
love ur creative content ❤
For one the fish did not appear fresh and may have spoiled not being under cold temps. Also when curing salmon it should be done in a dry brine, to draw out moisture. Otherwise the meat will get soggy and absorb too much moisture.
0:35 This song is FIRE someones gotta remix it
Vacuum sealing would have had the same results without the massive amount of waste
When we brine or cure meat with sugar, we always wash it under running water and pad it dry with kitchen paper.
You forgot my meat
YOU NAAAAAME IT! Ok that popped me big time on this video!
Max loves his adjectives
Hmm, the lamb jam one appealed the most... But I really would love to try the maple syrup on one of the other beef or pork options - i am guessing the fact that brisket needs to cook so long made brisket a bad choice, probably for any of the sweet ideas. Maple syrup flavor would be interesting elsewhere (not on the ham, though - and definitely not on the salmon!)
Should have used pomegranate molasses for the lamb. Pomegranate and lamb work incredibly well together.
This video got me realy excited for fasting time to end, and being able to eat meat again.
Filipino tocino. I make mine by hand and cure it in the fridge. From the stories my Filipino mother told me her father liked his cured at room temperature... Room temperature in the Philippines for up to a week. While it did develop a funk it apparently didn't kill him
The burnt end Jerky is one of the best things ever 🙌
Maple-cured salmon is a favorite of mine, see it often in where I am on the West coast of Canada.
Did you store them in a fridge or in a cool dry place for 7 days?
😂I love you blurring the cats ham flower🌼❤❤
It looked like max didnt clean out the remaining hot honey when he did the maple for the brisket. That could have been bad if its like the previous hot honey lol
LOVE THE VIDEO , started watching youtube shorts and now i come here just for meet facts and to see the art of meet , but come on MAX try other countries like NIGERIA style of making meet please !!!
I honestly don't know if I should file this away in case I'm in an apocalyptic world some day or to do some of these next weekend. Those short ribs looked so good. If there is a food scientist or fish expert in the chat can you theorize why the salmon didn't turn out well?
Love your channel ❤️ learning to cook meat 🍖 😋, keep it up 😊😊😊
You and Greg doucette definitely have the same editing team lmao
next video: let leave guga in the gry ager for 50 days and see what happens
I'm glad you saved the fish for last.
The rest of the meats look so yummy 😋😋
Michael Scott would be proud of all the THICC references in this video.
Maple syrup and bourbon glazed burnt ends sounds amazing.
Love the new dude!
Maybe get a salmon that was killed using the ikejime method next time?
1:44 That's what she said!!! 😂😂😂
YOUR A MADMAN MAX!
Loving the youtube content more than the tiktok content rn 🎉❤
next time you should try a brisket with a smoothie and of course, over applewood
You have to get that musk gland out of the lamb leg or else there can be some real funky flavors going on
Again. Dank means moist and unpleasant.
That's it dictionary definition yes, but on the internet it can have a different meaning.
@williamtheconqueror2719 I know, but using slang specific to one person on a video is unwise as it leads to confusion.
He forgot human
Can you get MaxJerky internationally or just in USA?
Basicslly a bit of sweetness in your marinade is good
All these meats in the videos is so good 😊
0:36
*FULL VERSION RIGHT NOW*
That meat intro remix was absolute lolz.
Scandinavians watching you soak meat in jam: 😋😋😋
20:30 "It's fishy", well yeah it's a fish.
Fish doesn't need 7 days
Assuming it isn't a bit, adding citrus to dairy (caramel = butter and sugar) just makes it go rancid rapidly. It can be used in controlled amounts but those are day of quick fixes to get an emergency buttermilk. Sitting for 7 days, that caramel was splitting, the dairy spoiling and creating that funk.
Interesting combos otherwise.
In terms of old time preservation, can we get a confit after several months in storage video?
i have a question : what did you do with the left over syrups ?
donated to poors
That lamb looks like it could have gone to college. Sure it's not mutton?
"I like turkey more than chicken" - His reactions were sus in your other videos but your buddy has some diabolical tastebuds for that