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

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

[dbeevr]

Scientists: drying meat reduces the volume of the meat

Guga: SALT EATS MEAT

[economicist]

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

[JC_Stone]

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

[philipepala]

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.

[ce]

Everybody gangsta until music changes while cutting the beef

[fernandog.m]

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 😊

[Cmeclarity]

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

[TheMillennialGardener]

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

[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

[flyingchicn]

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

[taylorvargas]

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

[jellydonuts]

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

[jeremiahtomioka]

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

[blink]

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.

[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.

[willianpires]

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

[batojohnaaron]

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

[travissmith]

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...

[sabastiancockburn]

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

[harrybanning]

"it tastes like it's been cured."

Tha... That's because it is cured, that's how you cure meat.