Dry Brine EXPERIMENT, Only SALT! 24 hrs to 1 MONTH!
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- Опубликовано: 8 май 2024
- The best thing you can do to a steak is to dry brine it. However I never seen how long is too long to do it. Today I push the limits on dry brining a steak to see what happens when you do it for a whole month.
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#Steak #Cooking #Experiment 
Развлечения
![Hades II - Early Access Showcase [4K]](http://i.ytimg.com/vi/Miu_akSity4/mqdefault.jpg)
Scientists: drying meat reduces the volume of the meat
Guga: SALT EATS MEAT
Dude you're so smart
@Langdon Alger whats wrong with u?
🤣😂🤣😂
Why not cut off the pellicles like he usually does?
Langdon Alger whats wrong with you?
There's dry brining and then there's mummification.
Exactly
“Petrification"
This comment got me.
right lol
Dont forget saponification lol
I swear, Guga is so wholesome. I’ve never met anyone so passionate about what they do.
x2
So amazing to see how he reacts every time.
Nice pfp
I’d be pretty passionate if I had access to all the awesome cuts of meat he does.
Guga represents what is super well channeled Brazilian spirit (and he is definitely on top of his game)
John Holmes was pretty passionate about his coke
Last one is what we call in Spain "cecina". Given that the salt has macerated the meat already, it must be eaten raw and not cooked. With a glass of wine and bread. Countryside laborers food 😊
Very interesting, thank you for that😄
we do have some kind of dry meat in morocco too the process takes like 2 weeks I think but it's also cooked afterward. It doesnt taste horrible imo but I still dont like it that much, it's a bit too strong for my taste. People usually eat it with couscous and it's called "Gueddeed"
@@YassineELAZMI so cool Yassine. Thanks for sharing. Cured meat is big were traditionally there were not possibilities for preservation or the product had to last for the whole year long until the next time you kill another animal. Life, isn't it 😄
Cecina con un poco de aceite 🤤
I absolutely love these little insights into different cultures that I would otherwise be completely unaware of, thanks for sharing!
Everybody gangsta until music changes while cutting the beef
Hahahahaha
*gugangsta
I like the searing music! I get hhhhhhhhY P E D
@UCnUw3M07zmCWbB3YXCPuaqw sus lan cihan's
@Yo Mama Your so dumb lol he was talking about cutting the meat and you have yo mama in your shush your 2 years old
"Did you swallow?"
"Yeah I did, should I not have?"
Guga and Angel -2020
Bronson Clarke I was ROFL-ing at this comment.
69th liker
nice
@@billysinge8977 Ditto
Oh man. Those two are going to flip when they learn about South African biltong.
@@elvingearmasterirma7241 that was exactly what came to mind watching this.
"Why does my cured meat taste like cured meat?"
Guga Never disappoints with them hot takes lol, No hate, that was just funny AF
I don't think guga understands that he's been curing meat and calling it dry aging for a long time
@@toby1248 Well technically you need salt for curing.
@@gkgyver curing just requires a chemical dessicant. Salt is most common but something like MSG also counts.
Also, he did use salt in the video
Love your channel!! I’m not just a subscriber, I’m also a fan! Keep up the great content 💯
Guga's Wife : Let's sing karaoke
Guga: Let's DUET
Atleast give Dewey Cox and Pam some credit
why do i laugh so hard😂😂
Hahaha you crazy man😂😂😂
Hahahaha😂
Taylor Vargas 😂😂
"Hey Mom, I want to eat dinner."
"Ok sweetie. Wait 1 month
HAHAHAHA THAT'S FUNNY
Africa be like
HAHA THAT'S HILORIUOUS!
in soviet union
I love these guys! Hilarious and lovable! Great dynamics too.
I stumbled on your video in my "suggestion" as I was looking for a Prime Rib roast recipe…You guys are hilarious!!! Definitely a channel I wanna follow!
"it tastes like don't ever do that" 😂😂 angel is the best
mikeisu ha like you would know. Dumbass
@mikeisu Please, can tell me more of the personal things you've learned about him through what I'm assuming is first hand experience? Goof
@mikeisu you don't share meals with your family? Weird.
"Aw hell naw"
*Nopes out of frame*
@mikeisu and how do you know this? You're just making random assumptions with no proof for your claims.
Get to know the guy before doing this.
Guga: *leaves steak in fridge for a month
Steak: *tastes like its been left in the fridge for a month
Guga: :0
flyingchic3n hahahahahaha
😂
This made me laugh
FIrst time I've seen one of your videos, you guys are great. Really interesting little experiment and love watching you two interact. Will be watching more videos.
it is always a bliss to watch you guys!!!!!
G: "Did you swallow"
A: "Should I not have??"
im dead lmao
Swallowing isn't the worst thing
That's what I told my wife...
It tastes like: “Don’t ever do that” -Angel
Sometimes it do be like that.
“It tastes like the juice took a hike” 😂😂😂😂😂
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!
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.
I will never be Shocked if guga tries to dry age angel out of nowhere.
angel...like the- flying things
That’s the year ender episode! please don’t spoil it to everyone hahaha
Isaiah Brian which things
Please like so guga can see🤣🤣🤣
@@isaiahbrian4119, He meant his nephew...
Guga be like: I'm gonna fry this rock...and see what it taste like... damn that's what i like about him
Willian Pires, I agree, even when he does a failed test, he still cooks it
I'm ready to try it if he puts a Guga rub on it
Dry aging a rock guy lets dig in
@@sylvainroy9953 lmfao 😂👍
@@sylvainroy9953 maybe Guga should ''smoke'' the rock after he put his rub 😂😂😂
This is the first time watching your videos and very entertaining so I had to subscribe... thanks
Alternate title: "Guga Tries To Kill Himself With Steak"
Could apply to all of his videos lol
I mean... If you gotta choose a way to go you can do worse than death by steak.
Wont die.
420 likes i can't
I think you should try with smaller times difference and removing the outer layer like in dry age.
Maybe trying 24h ,36h, 48h and 60h.
i don't think there'd be any difference because they said at the end it looked the same all the way through the meat
Yeah he dont remove the black layer
This is what I was thinking also include 12 hours!
12h, 24h, 36h, 48h, 60h
Big slab of steak and remove the pellicle
Normally my favorite part of a ribeye is the cap by far. But I find that if I dry brine the ribeye, I end up preferring the eye over the cap. The dry brining completely transforms and greatly improves the texture of the eye, while it doesn't have as much of an effect on the cap.
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...
New experiment for Angel: 30 days dry brined steak VS. a salad. Which is worse?
i still think he would say the salad. He looks stubborn af 😂😂😂
Xornedge I think you’re right. At this point, he could find some cranberry walnut blue cheese salad or something that he actually loves and never admit it. I could see Angel sneaking out to SaladWorks, coming home at 2am eating it locked in the bathroom. “What are you doing in there!??” “Nothing! I’m just...I’m sick!”
Salads can contain beef strips, just not as main ingredient. So he could just get some dry aged wagyu beef strips in his salad.
@Imight Realperson not a main ingredient in the sense of shape anyway. I meant you can't put salad on a steak and call that a salad as a whole, you have to integrate the meat into the dish.
I like salads
"it tastes like it's been cured."
Tha... That's because it is cured, that's how you cure meat.
I think he was trying to not let him know what he did to them because he said that right after the other guy said “it tastes like you preserved it” which is also exactly you used to do that.
What if... you shaved all the hair off the top... and then made it super Mexicany...
LOOOOL
Dry age = rotten meat
Guga you need to release your own edition of Nike with the slogan “Let’s do it”
🤣🤣🤣 oh my gosh, those reactions had me rolling! I had to rewatch a few times. Thank you for the lesson, but more so, the comedy!!
Thanks for taking one for the team!!!!!
Guga is like prince Zuko's uncle in avatar to Angel.
The uncle we all never had😂😂
Iroh
Kevin Ngugi yea that’s so true except angel doesn’t have a fat scar on his eye or maybe angels dad left or died or something
😆😂💦
His firebending on those steak were pretty good, animation and all.
do u want tea?
Still waiting for the "I dry-aged Angel for 30 days and this is what happened"
Once I slice it open, this is what it looked like. There is only one thing left to do and thats to grill him. So lets DEEEWW it
'That'll teach him to eat my a10 Wagyu Ribeye'
Aren’t we all
Well, lets dew yee~
@@BrianL-ke2bu You could have roasted him in an intelligent way, but instead you decide to use words and spell like some 15 year old who just learned what slang is. "fail." "dbag." Dude, you are the pure definition of cringe.
fantastic fun..you guys are over the top..and gr8 information..always wanted to know how long to brine steak thanks.....
I just made my first Guga steak and it was phenomenal! Dry brine for 24hrs was just PERFECT
Dry brine is the only way I do steaks now
*Angel*
"I'm not vegan."
*Guga*
"Uh, me neither. Welcome to Guga Foods."
Hilarious!
I'd rather be vegan during that video
Challenge mode: Dry brine for 30 years.
M o l d
@@Solbashio gotta have moisture to mold. Would probably just be a rock that couldn't even be identified as meat anymore 😂😂😂
Sarah Miller Like a 2week old mcdonalds patty?
@@maniac2344 yeah exactly. It's gotta have moisture and lots of bacteria to actually break down so once it's all dried out it's pretty much the state it's gonna be in for a good while 😅
I don't think that would be even considered meat after that long .
You guys are brave beyond belief, and thanks for warning me!
Exactly what I was looking for. Thank you.
Guga: eats a month old steak.
Everyone: well, he's dead.
Steve1989MREInfo: Amateur.
Isnt salt the thing that people used to preserve things
@@jsdrury2416 packed in salt..not gently dusted and left uncovered for a month.
@@littlegravitas9898 Hmm but dry aged beef isnt even salted, and it can be aged even longer than 30 days :o
@@p0331546 yeah it is, you also have to trim off the rind or you can get very ill. The only thing keeping dry aged beef safe is the lack of air reaching the interior.
In the southeastern US we make "country ham" that is preserved with salt (Italy does too - prosciutto). You soak the ham in water for 24 hours before cooking so that the salt isn't overwhelming. The month old dry brined steak would probably be great after a good soak.
If you preserve your ham, don't soak and cook it!
I advice you to take the salt off and then smoke it. It's salty and delicious. Thats the way we and our ancestors have been doing it for decades. I'm from Hungary
We do not soak prosciutto. It's cured ,aged and then eaten
@@Falathien yeah I wasn't sure so i didn't say it😅
@@Falathien I meant country ham is soaked before cooking after it cures for about 1 year.
No amount of water can cure mummification
You guys are freaken hilarious! Thanks for saving me time 😂 to not test for more than 1 week
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
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. 😬
This man has eaten around 9000 cows
It's over 9000
YC Yean breaks phone in hand*
he is a cow
Acey guga ouga bouga
@@dogman5791 I am a cow consumer
7:52 Guga:"The salt has that miaumiaumiaumiau taste"
HAHAHAHAHAHA
🐈👀🥩
Got love the fact that he is not shy to try new things and push limits.
-I’m not vegan.
-Me neither.
-WELCOME TO GUGA FOODS!!
2019: *People flexing with with Rolex watch*
2020: *Guga Flexing with his meat*
that sounded really wrong
@@headphonetux4131 Oh... I See what u mean xD
Dicks out for guga
@@headphonetux4131 THATS WHAT I WAS THINKING LMAO
Hold up...
Don’t you dare make me hungry and leave my bed
Aka PeteJr lol
I got grossed out cuz i read it "dont make daddy hungry and come out of bed" wtf
07A lmaoo
@@07Asubpls lmao
@@crazygamer-mr6nr Imao
Great video guys! I’ll be eating both my 24hr filets tonight 😅 Happy New Year
I love you guys!! Great experiment!!
Imagine if you were guga's friend. I need this during quarantine
But make sure tou have health insurance
:(
Guga you have inspired me to do my first 24 dry brined t-bone! Your videos have stepped my grilling game up big time! Thank you brother your videos are awesome and very very helpful!
I love it. You 2 are such a humor.
Era isso que eu tava esperando. Sabia que era br. A cara e as comidas não enganam. Tudo nice guy. Cheers my friend!
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
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!
I find myself always saying “let’s duuueeett” and everyone just looks at me weird.
Me too!!!!! LMAO!!!!!!
Oh thanks guga I left a steak in my fridge when I went on vacation and I didn't want to eat it so I'm glad you did
i think ive watched these videos so much that its given me heartburn
I find that 48 hours gives it that true dry aged taste, the nuttiness really comes thru perfectly
Yes, I find that 48-72 hours gives the ideal. But I have no issues with eating a 24 or 96 hour steak. Even a 120 hour steak is good, but that's my upper limit.
Yup
so dry brining for longer than 24hours is a missteak?
😡
😡
Everybody gangsta until music changes while cutting the beef
Haha yes
Lol
“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
New Subscriber here
🤣🤣🤣🤣🤣 bro this gave me a much needed laugh.
This video reminds me of a time I dry brined a Kobe burger for a week before I knew what dry brining was and that thing was crunchy like dry dog food 🤣
Guga you the man. Loving your channel, comedy and guests.
👊🏾👊🏾👊🏾👊🏾my dude
Angel's Face Reaction
Steak 1: perfect and delicious
Steak 2: funny and confused
Steak 3: shock and upset
Steak 4: disgust and throw up
Thanks for the spoiler, kidding xD
Beef in stage 4 when dried with air circulation is what we call Biltong, it's a great snack, strips or sliced up
@@NicerBeisser y in comments then
@@epicrabid1857 I even said kidding at the end.
"If you are unfamiliar with a Rib Eye, well you shouldn't" That statement got me more than it should have!
I only eat moose these days. I want it lean!
Hello, it looks super amazing!
I kind of wonder though, how long after you pull out the dry brined steaks from the fridge, will it take for you guys to start cooking em? I mean do I straight pull it from the fridge to my cast iron? Or let them outside until the steaks reaches room temperature? Makes me a tad bit confused 🙈🙊
It does look amazing, I wonder the same as you, I hope you get an answer!
There is no benefit to letting the steak rise to room temperature. People claim it saves time, but waiting for it to warm up takes longer than what you save in cook time. Other than that, the flavor, texture, juiciness, etc are all the same either way
I tried a 24 hour vs 4 day this week. The 24 hour dry brined steak was, as expected, fantastic. The 4 day one however... I don't know. I liked the flavor, but it just would not cook right. It seemed to want to burn easier, I couldn't get the inside past rare (I prefer medium rare) and the big internal fat strips didn't render so they were goopy and mushy. Luckily I love fat enough to eat it anyway, but most people I know would've been disgusted.
Could you try it again but reverse sear the 4 day, then let us know of any difference?
everyone before quarantine : panic buying toilet paper.
Guga before quarantine : panic buying MEAT, STEAK, WAGYUUU.
9:18 close your eyes for like 10 seconds the whole dialogue is hilarious
It sounds questionable...
I’m concerned for you
😂😂😅😅
This is the most i’ve laughed because of a youtube comment. Thank you sir!
Omfg that was funny I'm dead😂😂😂😂
Guga you forgot the hammer when showing the nail-looking temperature probe next to the month old dried brick hahahaha
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 :)
That man said "oh hell nah"😂😂 had me dying
MikeyThanos straight tears 😭 😂
I'm still laughing
He felt betrayed for sure 😂😂
From what I learned at a butcher shop I worked at, dry aging beef is nothing difficult to do in the proper atmosphere.
We did it to different cuts including prime rib and filet. We never put salt directly on the beef itself, but put the different cuts of beef in a container lined with bricks made of salt and with slight air movement for various amounts of time.
The longer the more expensive.
Some of these cuts would sell for as much as $100 per pound.
Very interesting! thanks for sharing, Did you use any sort of membrane or was it not neeeded?
Jesus, it sounds like I need to open a butcher shop! $100/lb is insane.
Your videos make me fall in love with steaks
I'll never get over how Guga essentially made ribeye jerky.
Day 44 of Quarantine: I don’t even know what I’m watching anymore. I’m getting recommended Steak videos and I am very confused.
Confused but are you having fun
Me too, omg and we have 5 months to go b4 2020 is history. This and wood turning are my new addictions, lmfao!!!😂😂😂
I saw it a day before school
@@vanessacrabtree2759 2021: Hold my beer.
@@djsargex7777 🤤🤤🤤
Guga eu sou um inscrito brasileiro que assiste seu canal a muito tempo , estou feliz que um canal brasileiro desse tipo existe.
Past few hundred years: *Salting*
Gen Z: "Dry Brine"
Soon, you will be calling Salt Pork "Smokeless Dry Brined Pork"
Satisfies the curiosity. Saves your time..
Angel: "Oh hell no" and he exits stage right.....
‘coff, coff’ That was stage left. It’s okay man, easy mistake to make.
when’s swedish jacuzzi coming? dry age a meat for at least 30 days, then cover i. butter/ tallow and let age for 20 more days.
Swedish that sounds good
The slice very thinly!
damn you've been asking for so long
@@rel3979 over 200 days. Guga promised me :(
Great video lol. Thanks for sharing.
So is it called “vegan steak” cause after you eat it, it turns you vegan???
That's a good one
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!
Dried meat is an excellent snack. It preserves and you can cut slices when needed. In south africa it's common and we call it biltong
Nee wat Manne, kom ons braai n stuk biltong
Yea, even normal steak just salted doesn't make the best biltong... He should try make that and droëwors.
You guys just saved my ribeye. I have had it in the fridge for 24hours when I saw this video lol 😆👍
This is the best dry aged beef demonstration I seen and so funny tears was running down my face. I’m going for the 24 hour.
Guga: First Steak is perfection seasoned all the way through.
Also Guga: I wish it would've had some Pepper and Garlic powder.
The 1 month one was literally jerky, you could've probablly eat it raw
Totally... And It is how humanity survives until now.
Not really, jerky is dried without that ton of salt added to it. That thing isn't supposed to be eaten without removing the salt.
@@gonzaloayalaibarre dude, I am pretty sure you use salt for jerky, believe me! That's how prosciutto is made, that's how jambon is made, that's how stockfish is made, and yes, that's just how jerky is made
@@user-py1ld5et4y Jerky is normally prepared with salt, but not that much salt, and they generally add it after drying so it doesn't absorb too much, the main feature of jerky is that it is a thin slice of meat that dries easily, in certain conditions, it's not even necessary to add salt to it anyways.
Things change quite a bit when you salt a thick, fresh slice of meat, the salt penetrates more deeply since it can difuse easily into the high water content of fresh meat, the meat doesn't lose as much water, instead relying on the reduced water potential caused by the high concentration of salt to keep it from spoiling.
Because of this most cured meats are made with relatively low water content meats like pork, go through long or different drying processes (like pressing) and are almost always served in thin slices.
Simple salted beef retains a lot more liquid and salt than those, making it feel raw and salty eaten as is, and too salty when cooked, even if you cut it into thin slices.
@@gonzaloayalaibarre i mean.... It was kinda a joke anyway...
The last one, guga "its no longer a steak, or meat" lmfao 🤣
"Oh hell no" you guys make me happy and laugh 😂 it tastes like an old ham
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.
Me too. Imo, leaving the steak to room temperature after the 24hours was key.
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.
Imagine guga being your dad and getting to have this stuff for meals 😍
Imagine having a dad
Last Nyanmurai, you okay buddy? 🤣
That scene of cutting 1 week old meat made me laugh like crazy... thank you for the fun part
I've watched just about all your videos. Love to see what you're going to try next. I wanted to try some dry brined steaks. Got a couple of nice ribeyes from butcher shop. Added some kosher salt, put them on a grate and let them sit in the fridge for about 18 hrs. I put some black pepper and garlic powder in them and grilled them. The steaks had so much salt flavor that we couldn't ready them. What did I do wrong?
Well, I finally did it. Ordered a whole pile of meat from great western steaks. You just make it all look so good Guga.
Meat: *exists*
Guga: So anyway I started dry aging...
Nice
Amano Yuuji Nice
I gotta try dry-brining a steak, seems cool! See what a steak tastes like after JUST salt then sitting in the fridge! Very cool, thanks! Cheers from Newfoundland!
Thanks for the lesson! 👍🏻😱
Let’s dew et 🔥