I Dry Aged EVERY Meat, ATE them and this happened!
HTML-код
- Опубликовано: 25 фев 2020
- After so many request to dry age every meat I decided to make it happen. Not only did I dry age them but also ate it! Man this was the most interesting experiment I have ever done and I am glad now I know what happens when you dry age every meat.
SUBSCRIBE to this Channel
ruclips.net/user/gugafoods?sub...
-----------------------------------------------
Subscribe to my Other Channel
ruclips.net/user/SousVideEvery...
-----------------------------------------------
* Guga MERCH *
Cups & Boards: www.etsy.com/shop/GugaStuff
-----------------------------------------------
My SOCIAL MEDIA, Let's connect!
Facebook: / sous-vide-everything
Instagram: / sveverything
-----------------------------------------------
* MAIL TIME Want to send something?
13876 SW 56th Street #128
Miami FL 33175
* Dry Aging Equipment *
UMAiDry site:: bit.ly/2UYc5XD
Steak collection: bit.ly/2HLsdJe
Ribeye/Striploin: bit.ly/2FIxM99
* Meats by Grand Western Steaks
Their Website: bit.ly/2XuwIMX
Use Code "SVE" for 15% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
* My New SMOKER and STOVE *
Camp Chef WOODWIND: bit.ly/2D893ZC
Powerful Stove: bit.ly/349pcdn
* My Wireless Smart Thermometer *
MEATER: amzn.to/2VFC6uo
* My Knives *
Everyday Knives: amzn.to/2Xmi5hp
Chef Knives: amzn.to/2FiEFxb
Strong Knives: amzn.to/2KZs7OW
Fancy Knives: amzn.to/2RmUZSg
* FOGO Premium Lump Charcoal - The First Ingredient.
Fogo Charcoal: www.fogocharcoal.com/
* OFTEN USED EQUIPMENT *
Thermometer: amzn.to/2ugI8XE
Cast Iron Plates: amzn.to/2rAevPp
My Salt: amzn.to/2tofZgN
Heat Gloves: amzn.to/2HSQwoI
Flamethrower: amzn.to/2QCRcPi
Mini Food Processor: amzn.to/2Hca58b
Steak Cast Iron Plates: amzn.to/2FCTYQc
BBQ Large Tongs: amzn.to/2Utcrsr
Burger Mold: amzn.to/2JMh6xW
Tongs Tweezers: amzn.to/2M6v3Gm
Food Grade Gloves: amzn.to/2lTd8H4
* BBQ Equipment *
Best Portable Grill: amzn.to/2HUWEww
My Stove: amzn.to/2DBwP2C
Charcoal: amzn.to/2uK95G2
Fire Starter: amzn.to/2F1OFJ2
Smoke Gun: amzn.to/2frGzyO
Smoke Dome: amzn.to/2xAHgj7
Smoker: amzn.to/2lTdCNf
Wood Pellets: amzn.to/2mMOR9O
Weber Grill: amzn.to/2mXaIbp
Slow N Sear: amzn.to/2uNwd6p
Heat Resistant Glove: amzn.to/2EZGPnk
Otto Grill: www.ottowildegrillers.com/?re...
* Sous Vide Equipment *
Joule Sous Vide Circulator: amzn.to/2mXdzRI
Anova Precision Cooker WiFi: amzn.to/2mi76T3
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/2mbpTxt
Cheap Suction Sealer: amzn.to/2mtj1Oi
Suction Bags: amzn.to/2mXfSUO
Bag Holder: amzn.to/2vjBYp5
Mini Weight: amzn.to/2nF3Q2Q
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Steak Rack System: amzn.to/2qu0eAK (Choose the right size for you)
**************************************************
* The link below has EVERYTHING I USE *
www.amazon.com/shop/sousvidee...
**************************************************
* VIDEO EQUIPMENT *
Main Camera: amzn.to/2imsWSi
2nd Camera: amzn.to/2iqkxxb
Slow Motion Camera: amzn.to/2jTt8J8
Drone: amzn.to/2jSbK7G
Pocket Drone: amzn.to/2Aw0NQZ
Gimbal: amzn.to/2ilc3HU
Main Lens: amzn.to/2AzKumn
Zoom Lens: amzn.to/2BMF7k8
Large Travel Camera: amzn.to/2ntMidD
Microphone: amzn.to/2jVU3UC
Slider: amzn.to/2imtPdA
Tripod & Fluid Head: amzn.to/2mXhkGs
Voice Over Mic: amzn.to/2n69j1h
Acoustic Isolation: amzn.to/2mMWaxV
* My Music *
share.epidemicsound.com/wJ8n7
* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#DryAge #DryAgeBeef #Experiment 
Развлечения
guga is the only man on earth who could even make me consider dry aging a chicken and then dunking it in orange juice
Lol
Yeah brazilians don't know the definition of limit.
@@Fuscao_Preto chinese: allow us to introduce ourselves
you should get LaRouse to open your eyes. Empress pheasant. he blows himself up with claims on ingenuity. but he has some great serial plot lines that are, in fact culinary grade benchmarks. But really his statements are way outside his dick size. he's doing 300 year old experiments and claiming first time. if you personally don't have enough Food History, yer gonna be a gugamaga by defaulting in background education.
Don’t try this at home! 😂
"why I dry age my cutting board, not my steak"
This isn't Adam's channel
Joseph Varga I mean how would he know we didn’t search this up
😂
Where’s Adam.
Lol
In northern Finland we have a tradition of drying meat by leaving it hanging outside during spring. At our house we use a beef heart, but other pieces would work too, reindeer meat is also very traditional. It's such a great salty treat. We don't cook them after the drying tho. They're salted before that so I think the tecnique is a different one to this
This reminds me of how my granny made pastirma!
Wouldnt flies flock those hanging steaks?
@@jhonpaulng6806 They don’t. I think it’s because they can only be made at a very specific time of year, the coldest months of winter. Also heavily salted before the drying process. Birds are a much bigger issue, many people have small cage-like boxes around them for protection.
Do you cut off the outside?
same in here too they were my favorite treats when i was a kid
here in Austria in the EU we dry age pork since hundrets of years. we do it almost to the point were you can call it jerky, but in bigger pieces. it gest hard like a rock too and gets cut in very thin slices and eaten raw. often it was smoked befor drying 🙂
We in Albania do the exact same thing but with cows or lambs
How do you call it (Austrian Name)? I am also from Austria, but I currently have no idea what you are talking about.
@@user-fo7mf9nd2h I guess they are talking about "Speck"?
@@BananaBlub17 Speck dry rubed (with lots of salt) and then smoked at low temperartures (geselcht), not dry aged.
@@user-fo7mf9nd2h Mostbröckle, oder Speck.
This man’s refrigerator top must be the size of an aircraft carrier
Its a big fridge, check the video where angel deep fried a steak
Probably uses special freezers.
@@PokeBronYT lol nice fan
loool good one
Guga foods: yes
"90% lean, 20% fat"- Guga
= 110% perfection
Frankly Frank I was about to comment that JAJAJAJAJ
Guga's body composition
My kinda math!
im glad Im not the only one who noticed
In some parts of Italy we hang sausages from the ceiling and let them dry age naturally for a while (obviously the whole process is a bit more complex than this, and it kinda needs a dry climate to work) and what we are left with is Salsiccia Asciutta (literally dry sausage). It's really good to eat raw
i love your enthusiam for experimenting. it's really inspiring !
He sounds like he ends a sentence with 😎
Exactly
Honestly same 😎
Most accurate comment I think I’ve ever seen
Underrated comment asf
YES!
“It was done 90% lean and 20% fat”
Wait
Pepto lol
Hold up
You didn't know of our new 110% yield meat?
@@synthieum4636 dude it was a joke
slabyryan chill kid
I always find myself coming back to this video once every so often. Love the vids, Guga.
It’s been 3 years and I am still waiting for the full dry aged ground beef episode
"It was 90% lean and 20% fat."
Thought calculus was hard when I was in school. Didn't even know about meat math.
He probably added 10% more fat. So in total it’s 110% or 1.1x the original amount
naaaah it's like they teach you from early on. You always gotta give it 110%
I'm sure he's a great chef Math not so much
This comment is on 420 likes and tommorow is 420 so im leavin it👌
Meath.
"90 % lean 20 % percent fat"
Seems about right
Yeah I just noticed it hahahaha
You could say, he put in 110%
QUICK MÀTH
Or how the pork tenderloin smells like bacon 😂
l0000000000000l
I'm absolutely terrified of the stomach of the original person that decided to dry-aged food.
His soft voice compiled with my curiosity was the best combo❤
"Im going to dry age everything I can find"
Angel walks in
Guga; "Come here for a second.."
Or "I've finally done it, I've dry-aged every meat. My soul feels empty. Angel, take a look inside this walk-in freezer, I have something I want to show you."
please dont
He did say he almost dry aged him for letting his cast iron pan rust
“And this is what he looked liiike…”
*Angel in the dry age wrap*
r/cursedcomments
5 million subscriber special:
"we dry-age Guga for 120 days"
We freeze guga for 50 years let's go it
The sequel to we dry aged angel for 2 million subs
Thomas Libelos NO NO No!?! Are you corrupt?!!!
and when you cut him out, he'll look like an A5 wagyu
No it should be angel
9:28, “90%lean and 20%fat”
Hol’ up, huh?
Fatty lean
The other 10 percent is bread trust me 🗿
110% steak my dude. He's operating on another level.
Just subscribed. Found this channel about a week or two ago and am officially addicted!
wtf am i doing here. i literally have no intention of ever doing this and my mid term paper is do in a couple of hours
He literally said do not try this at home
@@lukesapigao601 Then why did you comment on this
Good luck 🤞
How did your mid terms go? 😂
@@annaafanasjeva7359 yeah lmao
Is no one going to talk about the fact that this man just dipped dry chicken in orange juice ?
I was thinking the same thing lmao
And said it was good, wtf
the horror... extremely cursed food. it was kinda funny that a whole breast turned into a nugget tho
Actually orange is a really good spice for certain meats
There orange duck too.
This was an interesting video. I love these type of experimental food things, done by a pro! Thanks.
How are you dry aging them? What temperature and are they hung upside down? Would love to start trying some of these myself thanks for the content love you're videos anything food related I can watch 👍🏽
Guga’s ground beef: 90% lean, 20% fat equals 110% delicious!...
Dry aged bacon: congratulations my friend, you discovered pancetta.
He's basically just making insaccati
if you're from italy your neighbor croatia calls it špek(shpek)
@@jurajcvar2342 Actually, speck is the same cut as prosciutto, but is smoked and not cured, so just a different cut and pancetta
Pancetta but a different cut is what I meant
In dutch bacon is "spek" cooked uncooked, just spek
The lesson here seems to be that the ideal shape for dry aging is long, thick, and round, so a cylinder.... Like a salami.
I'd be interested to see what results you'd get for some of the worse results if you were to try to stack/shape them into a more cylindrical form. You might even be able to age them for a bit longer.
I imagine it'd work pretty well for the chicken breast and the tilapia.
Love you're videos ive been experimenting myself because of you
Noobs: drink water
Guga, an intellectual: lubricating my throat
As yes i really like it when we lubricate our throat
Hehe
@@darquetzal2124holup what are you thinking
I used to lubricate my girlfriend's throat
Mk no m p o ipp z a AaA
This man is a vegan's final boss fight
35 day dry aged vegan experiment???
@@J3rryTortoise dry aged tofu?
funny, im a vegetarian but i love watching guga😃
@@aaronforsythe1038 More like dry aged IN tofu
Not everything has to be a fight.
"Bigger always does the job" got me laughing out loud.
Gaga loved this episode. I’d be curious to see if you took the successful meats and tried a few different aging lengths for the best results.
Ground Beef: "90 percent beef, 20 percent fat".... I don't think that's how it works..
Nah man he uses the best meat and was able to push the limit
@@jaynejordan1831 Ahhh, I have transcended!
@@dccrashergames6553 he said 90% lean ground beef because you cannot get 100% lean ground beef. And from that added 20% fat to the whole thing, for example 80g of 90% lean ground beef and 20g of fat for the whole thing :)
@@Jac00b022 I gotta do it.. r/woosh
Jac00b022 you didn't do too well in maths now did ya buddy
I'll just cook it a little bit
*torches shrimp*
Cole Blue *Throws it in a nuclear reactor*
ChickenBobx10 k Throws in the earth’s core
I'll just cook it a little bit
Sasuke: AMATERASU 👁🔴🔥⚫
@@gmoney7845 throws it to the suns core
Cole Blue splits a hydrogen atom while holding the shrimp over it
I love your videos! They make me so hungry tho! Never tried A5 Wagyu...I want to one day. Looks amazing!
What you did was AMAZING. YOU HAVE SOME SERIOUS BALLS TO EAT THE RESULTS. NOT A CHANCE. I love you videos. Ted
**dry ages a stick**
"That looks exactly like Japanese A5 wagyu beef"
goddamn if that isn't the best callout.
I mean the two things he said, they did look like waygu
@@torlor316 tbh, the bacon did, but the beef looked like salami when he sliced it open
sam fr
It’s a fuckin’ stick.
“The ground beef is 90 percent lean and 20 percent fat.” Mmmmm yes math
Meth
Aljebruh
Aljebruh
That's just because he always gives 110% when he cooks
Ikr I like meth to
This is one of few videos to ever literally get my mouth watering
This is the first ever video I’ve watched of Guga and haven’t looked back since
This guy sounds like Asian Peter Griffin.
Yesss
Except he’s Brazilian 😂
Garfield
Kunal Bhatia that is true but the funny thing is he is Brazilian, i know
Sounds like nacho libre
This man quickly cuts, quickly seasons, and quickly cooks everything.
Mrs. Ross you a badie
And quickly removes from the fridge 🤣🥰
@Milos Katuric /you missed the point of that comment hard bud.
Also quickly dry ages
Quickly talks too leaves no time to waste
I loved this video Guga, it was a very interesting experience :D Greetings from Brazil 🇧🇷
Lamb filet would have been interesting, maybe for a future video?
Amazing video as usual, thanks for trying all of that for us.
9:26 “90% lean, 20% fat” noice
i went back and checked whether i heard wrong xD
tfw you get 10% more than what you wanted
That Nerd Albert 110% mind blown
Guga has ascended past 100% beef.
Is it any good?
Willy Wonka: Yes!
"Lubricated my throat"
"Bigger does the job"
"I'm used to eating the sausage, so I know exactly what it tastes like."
"I like to grind my own meat"
5:48
"It feels kind-of sticky and gooey..."
"Doesn't that look like perfection? Very nice and intense in color."
"To be honest with you, I don't even wanna talk. I wanna eat!"
“I like my sausage little crispy at edge”
Dude I love this channel lmao
You put in so much time and money in this video. Thank you
You would not be able to tell if this video was dry-aged
No I could smell it taste the air the video is just juicy
Clifton G.O.A.T RUclipsr J U I C Y
The editing of this video was almost impossible to cut.
i just like to picture him sitting at his desk recording a voice over moaning about meat he ate earlier.
The Perfect example of an Underrated Comment!
This is what I got
Because of you I cant sleep
Imagine his wife hearing moaning and "grind my own meat"
Aliafxx i his wife eats his meat
Recent Dalstrong owner, and the fact that those knives didn't want to cut through the tilapia is disturbing to me.
Are they good
@@isabellezhang5354 They are spectacular!
Gouga is the Goat if grilling meats. Would love to try his food once in my life! 🙏
“The wonderful smell that is coming from this is wonderful” poetry
doomer in his path to become culinary bloomer
"the foul smell that is coming through is not pleasant "
seal beegle I’ve honestly reached the clown stage
Just too lazy to change my picture
Reminds me of "You can tell it's an Aspen pine because of the way it is."
Poultry
“90% lean 20% fat” huh
If he says it's 110% total, then it has to be 110% XD
Skinny thicc people be like:
9:38 looks like a gigantic date.
Because he put 110% effort.
joe jitsu lmaooooo
DONT FORGET WHAT WE LEARNED ON MASTER CHEF,DONT FORGET TO REMOVE THE SHRIMP POOP 😂
Or My Cousin Vinny
7:13 oh my goodness....you've convinced me to invest it some dry aging bags!
"i cooked it a little" **shrimp is black**
I laughed too hard at this
"This one's going in the empty plate club" **plate isn't empty**
“Goga accidentally burned a shrimp"
Omgg?!?!?!?!??! you is racist for saying blake omgggggggg ?+?+?!?!??!?!?!?!?i just said dat my muther cooming to me ?!?!?!??!?!
@@Tukoendog Proper English bruda and nice pfp pic my guy.
The way he talks about food, the passion in his voice, is so desirable in chefs these days. This is how every chef should treasure their food and how everyone should treasure their food. it is a gift.
No
@@RR_.comm_luck *looks at your channel*
God no.
pseudochef.
@@PoorEdward Honestly, when it comes down to it, anyone that cooks. Anyone that cooks with a passion is appreciated. Because the food is good and it’s special!
yeah its not like guga is free to do the only food he wants to do whenever he wants to. Nah hes like an "passionate" chef cooking 10 hrs a day sounding energetic talking about the food while cooking it.
theres a strong connection between the thickness of the meat and the yeild you get from the aging. i feel like if the chicken and salmon were a bit thicker it wouldve ended up with a better cut.
Air dried shrimp could be a good stock addition for seafood soups/chowders
Are we not going to talk about how Guga just created a biodegradable plastic with that tilapia?
I heard that a American woman did something similar with fish and seaweed if i remember correctly
Pretty expensive way to make a bioplastic.
Making biodegradable plastic out of fish is ironic.
It would totally wipe,out that species, all we would do is fish until every last one is gone.
It would not shape or mold in a machine properly. The cost to even entertain the idea would make it an investment kamikaze mission straight into a bankruptcy building.
"my wife's been tough lately so I dry aged her for 45 days, let check it out"
We're gonna pat it dry and I know it doesn't look that good right now... but watch this... Paaaa paaaaa pa paaaaa pa paaaaa pa paaa papapapap du du du dooo
@@linds6609 I quickly remove her from the bag, and Pat it dry. It doesn't looks nice now, but let's quickly give it a trim
Mr meeseeks i think its more like Paaaaaa paa papa papaaa papa pa parara pa pa pa paa
Calling 911
That's dark
The salmon reminds me of what happens when you smoke a piece of salmon or whitefish in a home smoker. Which makes sense to me, because that is also a way to drive off the moisture from the meat, and it also makes it oily. I think dry-aged salmon must be very close to smoked salmon, but without the smoke taste. Very interesting.
You should try flipping the meat in your dry-ager halfway through to redistribute the moisture that way it's not wetter on the bottom than it is on the top
Imagine he trimmed the shrimp
Actually dried shrimp is a common ingredient... just not this dry
Shrimp spagetti
@@teddyong4829 Well... his dry aging and actual sun dried shrimp are very different...
BetterNew somebody toucha ma spaghett
@@fing3423 can someone give me a time machine so I can go back in time and laugh at his joke
His voice is so compelling and soothing I ended up watching the whole thing. Worth.
Exactly
Peter Griffin ASMR
I'd pay to listen to him read an Applebee's menu
Same
I am a vegetarian... But still ended watching complete video.... That's strange for me...
TNice tutorials man is so good at explanation ...since I have been watcNice tutorialng soft soft tutorials , tNice tutorials is my first ti to really understand it . I love soft
I remember watching this 2 years ago, he went from using bags to his own dry ager. He is the one of the true og's
“90% beef, 20% fat” noice
11 of out 10 noice
I came to the comments for this!!!
@@bthedude8735 So did I. I was really hoping that someone had made the comment lawl
No ice
To be fair as long as the beef contains the right ammount of fat there is no problem. The numbers only have to add to 100% if there is no otherlap.
You cant have 60% boys and 60% girls in a school class but you can have 60% boys and 75% over the age of 15.
@@Cronos804 What are you talking about? The percentage regarding lean/fat HAS to add up to 100% because it's a ratio of the total product.
Fun drinking game: Take a shot every time he says “this is what I got”
Sorry, I’d like to live
Well thanks for the idea
You look Familliar, not sure why.
Drink everyone he says pelicos
and also when "I seasoned with salt and fresh ground pepper"
hey you should try the dry aged sausage without cooking it. in italy it is traditional, and it can be eated raw after 35 days of dry aging, it is like a salame but more dry and a really excellent snack to bring when hiking
I wonder if you should try the lamb shank again, to see if it was just a bad unit or it just doesn't work.
It is possible that the inclusion of a bone is what did it in, the bone is kinda hollow and could hold a lot of pockets from which mold could grow. So it is possible it didn't grow into the bone, but grew from it.
New drinking game: take a shot every time Guga says “quickly”.
Take a shot every time Guga says “This is what it looks like”
Take shot after every time he says “this is what I got”
smell or nose
"I QUICKLY took it out the fridge after it had been in there for 35 DAYS"! A minute longer and it would have been ruined.
Take a shot every time he say "ohhhh come on". No??? Ok, I'll stop
"90% lean, 20% fat" - Guga.
Thanks for always giving us a hundred and ten percent 👍
I picked up on that too. And what a waste, mincing sirloin 😞.
As soon as I heard that I went to the comments 😂
That’s the best one of the 2:28 comments
They way you threw your head back after smelling the lamb was hilarious 😂
0:52 We actually have a lot of dry aged shrimp and sardin in my home city
Haven't tried them though
Day 5 of quarantine : I don't know how I got here
Day 5?
*laughs in 2 months*
Hahahahahha haha samee
same but im glad
haha
Day 9: my cock is bone dry
Guga - "I tell you one thing, it doesn't taste like chicken"
Everyone else - "That's the taste of food poisoning"
Absolutely correct straight up death🤣🤣🤣🤣
He sounds like he ends a sentence with 😎
@@jonathanduncan423 dude finally someone who understands
Food poisoning back at it again
It’s not because there is no space for bacteria to infect the meat in the bag. E-Coli (food poisoning) doesn’t come WITH the meat, the meat attracts it, but how is E. coli supposed to get through the bag? It’s not got food poisoning, it’s just dry.
Guga! Love your videos! So what determines the time? each meat had a different time? was it just pulled out of the air or is there a method to your madness? 😆😇
For the shrimps, i suggest you try the actual authentic dry age shrimps (tiny shrimps) and it is actually good
clickbait, where's the dry aged human meat
KawaiiAppleProductions lmaooooooo
In my freezer, I killed him yesterday, wanna try?
@@victorrocha3398 i f its not juicy i aint coming
Ask the pope or queen elizardbeth
I was waiting for this ngl
"The wonderful smell coming out of it when it's cooking is wonderful." Pretty wonderful.
Coming*.
Sorry if I start drama/offend you. I do not mean to do that and don't gain anything by doing that.
@@vrldf8181 Oh, you are right. Thank you.
I wasn't offended :)
This is wonderful! LOL
Wonderfully described
CEO of wonderful
For the dry sausages here in france we eat them raw and call them "saussise seche" and it's a very good aperetive meal, and there are still artisans making traditional dry sausages.
I saw you from the video you did on Michelle’s channel and I saw you had a channel so I came over and subscribed to all of them
his freezer alone is equivalent to when you put two chests besides each other in Minecraft.
an enderchest full of shulker boxes
adouble chest filled with shulkerboxes
@@skmuchina A mega chest mod that holds what 10 chests do filled with modded shulker boxes that hold what a double chest holds
I would say the Minecraft Void the freezer is infinite and it’s hard to get anything back
I mean shucker boxes full of shuker boxes
Guga's wife: eat me out baby
Guga: lemme just season it with salt and fresh grinded pepper
Hold up girl let me dry age that real quick
@@alexandervarsic9515 LOL
Nothing else
Don’t forget the garlic powder
Ground
In the old days they used to various dried meats and add them to soups or other way to hydrate. Then eat the that way. I wonder how these would go with that.
I’m glad that you even show your failures, like the lamb. I’m a huge fan of lamb, and was disappointed that it didn’t work, but still glad that you tried.
"After lubricating my throat I had an idea"
9:26 ( ͡° ͜ʖ ͡°)
(。_。)
that should never be taken out of context lol
13:00 ( ͡° ͜ʖ ͡°)
(。≧Д≦。)
I dry aged an entire elk in my garage in Flagstaff one winter and it was the best venison I've ever had hands down.
Holy hell how did you do that.. I have no idea how you would do that
@@CTMKD skill
@@CTMKD hacks
Probably just let it sit on his garage for 35 days. So lets do ittt
He probably cut it to pieces and dry aged it
Dryed shrimp is common here in thailand it is pretty salty and we use it for papaya salad and many other things.
This is my favourite video by guga
09:44 "It looks like the most expensive japanese beef!"
Actually to me it looks like salami ahahahah
Right?!
Thats because it pretty much is just salami
You’re not funny
@@dannydevito3284 stfu
@@rizzy6087 no u
"I like to grind my own meat"
I mean, we all do
😳🤣🤣
90 percent meat 20 percent fat
How can i assume your gender
lmao kfc pictures
Not everyone does 😏
I’ve watched this vid like 5 times and it feels new every time
Guga, can you do more with dry aged pork belly?
It’s one I’ve wanted to see more of
"I dry aged every meat and ate them, then this happened"
**Proceeds to show man shitting his soul out for 17 minutes straight**
HAHAH! YES!
Zavala
Chubbyemu time
This got me
Hell naw
“lemme get a bigger one.” *pulls out sword*
😂😂😂
12:53 if youre curious
@@nikki.9700 thank you!
For all your white meats, the chicken, fish, and shrimp (maybe even the lamb), you should try dry aging them less time and see if you can get a win from them. 15-35 days sounded like a bit much for as small as they already were. I would try 5-7 days for the smaller things (maybe 3 for the shrimp) and maybe 10 for the bigger ones like the lamb, and the salmon too even though it was a win already. Curious to know.
“And the wonderful smell that is coming out of it when it’s cooking is wonderful.”