I Dry Aged EVERY Meat, ATE them and this happened!
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Published 2020-02-26
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#DryAge #DryAgeBeef #Experiment
All Comments (21)
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“It was done 90% lean and 20% fat” Wait
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"why I dry age my cutting board, not my steak"
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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
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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 🙂
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"90% lean, 20% fat"- Guga
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This man’s refrigerator top must be the size of an aircraft carrier
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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
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i love your enthusiam for experimenting. it's really inspiring !
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"90 % lean 20 % percent fat" Seems about right
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He sounds like he ends a sentence with 😎
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9:28, “90%lean and 20%fat” Hol’ up, huh?
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I always find myself coming back to this video once every so often. Love the vids, Guga.
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guga is the only man on earth who could even make me consider dry aging a chicken and then dunking it in orange juice
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"It was 90% lean and 20% fat." Thought calculus was hard when I was in school. Didn't even know about meat math.
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His soft voice compiled with my curiosity was the best combo❤
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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.
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“90% lean 20% fat” huh
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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
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Just subscribed. Found this channel about a week or two ago and am officially addicted!
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This was an interesting video. I love these type of experimental food things, done by a pro! Thanks.
