I made the GREATEST Bacon of my LIFE | Guga Foods

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Nothing like bacon, but when you mix up beef and wagyu in the mix, then its a whole new level. Today we did just that! My friend @thegoldenbalance and I were able to create the greatest bacon in the planet and here's how we did it.

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#Cooking #Eating #Grilling

[thegoldenbalance]

It was a pleasure working with you guga! That beef bacon was absolutely incredible. Cant wait to see you again!!

[Callster]

“To make it, it’s a lot easier than you think.” Me- Alright seems good so far…
“The first ingredient is A5 Wagyu steak.”
Me- Seriously?

[kareemabdulbaki]

fun fact! the side dish you made with hummus is actually a traditional dish that I as a Lebanese grew up with. it would also be served as an appetizer but instead of the brisket cut there'd be small beefk pieces that were previously cooked in fat and then stored in it for shelf life (called qawarma) its a lovely dish!!

[cguibcx]

I'm loving these crossovers! Ahmad is one of my favorite food creators on here!

[CPLJosephiKrakowski]

Can we get an international series? You make a bunch of different foods (pierogis, fish and chips, pho, schwarma, etc) the traditional way and then you do the guga take on em and compare the two. Call the series Guga vs the World!!!

[adambarron]

In terms of bacon, I'm surprised Guga hasn't brought pancetta to the channel. Pancetta is essentially Italian bacon, pork belly seasoned, rolled, and left to cure. It brings out the sweetness of the pork without adding much sugar and has a nice spice blend.

[socialswine]

Angel: “it definitely had the boldest flavour”

It was the only thing in your sandwich dude

[ImStoneTV]

this golden balance guy is very positive, i never heard of him but he seems decent to hang with, i’ll definitely check him out

[TheMillennialGardener]

I'm hoping you'll soon dry age a full ribeye for 30-35 days in miso paste! Not an overnight marinade on an individual steak, but a real dry age. It might be the best dry age of your life? It'll certainly be better than dry aging a roast in Chick-Fil-A sauce! 😊

[mrlygleeon]

I bought my first barbecue grill/ smoker bc of guga yesterday, can’t wait to try many of the recipes on this channel!

[benshotgungaming]

Guga! Huge long time fan here! The second you said it’s going to be in the bag with all the salt for 5 days I thought if you didn’t equilibrium brine it, it’s going to be way too salty. Equilibrium brining is to specifically measure out the amount of salt and spices you need and putting it into the bag. then you can bag it up for as long as you want without having to worry about over-salting it❤️
Huge huge fan!!!!

[EDFETHER]

I would be extremely interested in a video that compares different smokes -- Hickory, Oak, Apple, Mesquite, etc., and how each affects the taste of the stake/meat.

[ZappyIsKey]

“Now we brine for 5 days”

…..

NOW THATS A PERFECT TIME TO MAKE A SIDE DISH THAT TAKES LESS THAN AN HOUR TO MAKE! :D

[Fishitson]

@guga, you seem like a super fun dude to grill out with. Great personality! Thanks for the great channel!

[davidross]

It's so awesome to see that you made wagyu bacon! It is definitely something I longed to see you make. Looks absolutely delicious!

[marciodelbarco]

Guga try next time to dry the belly, bacon is a preserved meat, you have to lower considerably the water content, try not storing in a sealed vacuum bag but in a way that the water content in the meat escapes, that allows to enzymes in the meat to tenderize it and make a specific bacon taste.
But again, great experiment.

[boarbot]

Hi Guga, please dry age in edible dirt/ clay. It would be so interesting to see what tones and flavours it would give the meat! Day 63 of asking BTW!!

[lordmagnus]

it's golden balence! I love the collaborations! This is so awesome! 👍

[roncornett]

the bacon looked amazing wish i could have tasted it.have a great 4th of july freedom should never be taken for granted

[Shire_Commander]

That was so respectful and wholesome. I would love a series like this!