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

If there's one thing we all love, it's a rich, beautiful, juicy steak fresh off the grill. Now, every steak you've ever eaten is probably an amazing steak because of one special ingredient:

salt

. So for today I'm brining four different fillets to find out which way is too much. And at the end of this video we will learn something new. This is the dry

brine

experiment

where I push all the limits. Let's do it! And my chosen cut today is a ribeye. If you're not familiar with ribeye, you shouldn't make it. It is one of the most popular steaks in the United States and the world.

This here and each one I will use their degree of choice. And as you know, the steak consists of two parts; we have the eye and we also have the cap which is also known as the spine. That, my friends, is the best part of the steak and as you can see, it is always well marbled even on a choice steak like this. And to start the

experiment

, the first thing we must do is season it with

salt

. The

only

important thing to remember when dry brining is to make sure you cover all sides, including the edges.

Once this is done and you let the steaks rest for a moment, you will notice that you will immediately begin to sweat, because the salt is drawing moisture from the meat. Now the interesting thing is that that moisture will dissolve the salt and once this is done, the salt water will return to the steak. That's why dry brining is so wonderful, ensuring your steak is seasoned throughout. I have always recommended drying it in

brine

at least 24 hours before cooking it. But for larger pieces of meat, you should give it at least 48 hours to ensure that the salty liquid penetrates deeply into the meat and the end result is perfectly seasoned beef.

The next thing we need to do is put it on the cooling rack and put it in the refrigerator to dry the brine. I've always wondered how long is too long if you leave it in the refrigerator dry and brining. So, this is what is going to happen; We will let the first fillet dry in brine for a whole

month

, the next for a week, the next for three days and the last for 24 hours. I'm going to call our checkup in 24 hours because we already know it's going to be incredible. But for the other three I have no idea what is going to happen.

Once the time has passed, this is how the fillets look. And here we have the 24-hour dry brined steak. As expected, the color is nice and red, which is a sign that the salt penetrated deep into the meat. But at the same time you can see that the salt does not penetrate the fat. Because it is our control this is exactly what I seek absolutely perfection. Now moving on to the second. This one was in dry brine for three days and as you can see, it's already completely different. The curious and interesting thing is that we give it enough time for the fat to begin to penetrate.

And to be honest I think the salt went so deep into the meat that it came out the other side. I mean look at it, it still feels a little soft, I will say it feels very similar to a dry aged steak. You can see that it has a scab, but in the middle you can tell that it is nice and soft. And this is the one that was in dry brine for a whole week. And it's not like a rock but at the same time it's not soft either. I can still take it out and feel like there's some meat inside.

I'm not sure why you would do something like this for a week, but hey, here we are. I guess if you forget it in your fridge that's a good excuse. And then we move on to our final steak. As you already know this was for a whole

month

. One of the most interesting things I see right away is that it looks like the salt ate the steak. There is a huge indentation, I'm not too sure, but I think the salt eats away at the meat. I don't know how else to explain it! It also feels like a rock when I mean a rock, I mean a rock.

I'm telling you right now, if I throw this on the windshield of a car, it will stop completely. If you ask me Guga, how do they smell? None of them have a bad smell. They all seem fine to me. And I'm very curious to know what they will taste like and for that all that's left to do is cook it. But now that you've seen everything these steaks went through, it's time to cook them. I browned them well first and then cooked them over indirect heat. To make sure each one reaches an internal temperature of 135 degrees Fahrenheit, I'll use my wireless thermometers.

And now I say enough talking and it's time to cook some steaks. Let's do it! Alright, everyone here has our beautiful steaks. What do you think Angel? I do not know about that. What do you mean? Here we have "some" beautiful steaks. What are you talking about look how perfection it is. Oh yeah, so I was going to ask you... Hmm? So... forget about it. What's like a vegan steak? Forget about it, I know it looks a little different than normal. I'm not vegan. Well, me neither. Obviously! Welcome to Guga Foods. That was a good one.

Well, that being said, we have nothing against all vegans. Of course not. I respect everyone we like. A lot! Maybe too much. It's so tasty. It's what we do. Anyway listen, we're talking too much. We have four beautiful steaks, okay. I want to know which one is better. Some beautiful. Some beautiful. We're talking too much, let's get to it buddy. I don't know, is that a fungus? A mushroom Does it look like a steak or something? Alright, everyone first the steak. Health! Oh, there's no way I can be vegan. It's tasty, soft, juicy, there's nothing worse to say about this one.

I would say it's a Guga steak. It's a Guga steak. Absolutely fantastic everyone. Exactly what you want in a steak; perfection, seasoned to the end. By the way, there is no pepper or garlic powder in any of these steaks, just pure salt and nothing else. It tastes good to me. It tastes good to me too. I wish it had a little pepper and a little garlic powder, it would have tasted even better. I wish I had some, yes. I really like it with a little garlic powder. Alright, let's go for the second one. Are you ready?

Greetings to all. Hmm. Well, the first one was better. Yes, I agree, the first one was much better. This... oh wow. It tastes like someone kept meat for a while. Yes mmm not bad. No, but it's not that good. Yes Yes Yes. It doesn't taste fresh. That's what you said it tastes like? As old as preserved a little. Yes, I like a sausage. Yes. You know what I mean, something like cured meat because the salt it has has an aftertaste. It's not bad, I'm not going to say it's bad because it's still good, it's a good quality steak, but at the same time it's like not.

I don't enjoy it. You? I mean I could eat it. Yes. I could eat it if I'm really hungry and there's this with rice and beans that I'm eating, but. Yes, of course... but I prefer to eat this. Oh yeah. Alright, ready for the third. Come on. You're no longer looking forward to it. You know that sometimes your madness comes in orders. So if something starts bad, it usually ends well. But it does start well. Like the pineapple experiment, I don't know if you remember it. This is what angel said about the pineapple experiment. It's like the steak has put a ___ into your mouth.

Don't curse brother, don't say that. That's how angry I am about this steak, but I'm going to go ahead and curse the video, okay? That was bad. Exactly everyone absolutely horrible. Well, let's go for the third, Angel. Are you ready? Come on, greetings to everyone. Cheers ohhhh oh There is no juice. Where did the juice go? It's like the juice has taken a hike. Well, that's very difficult. Yes, I know, mmm, it's always hard to chew and the taste is not good and... Yes, the smell was a little different. Just raising part of my face I didn't do it.

Did you swallow? Yes, I do. Shouldn't I have done it? It tastes more like ham. Like an old ham and not a good ham either. Like a really bad ham. Guys, absolutely horrible, don't try that one, it smells funny, not a good experience. Alright, I'm excited for the last one, are you ready? Vegan steak time. This one is for you vegans. We will test it for you. Oh Lord. Alright, are you ready for the last one? No. So let me give you a description of what it smells like in Brazil, we have what's called panela meat and that's basically when you put stew meat in it and you fry the stew meat for a long time and then it has a strong flavor.

It smells like meat, that's what it smells like. What do you think? What does it smell like to you, to this new generation? Your face says it all as if it smells delicious. Enough talking, let's try it. Are you ready? Greetings, am I? Yes, it's okay everyone. Oh did you do it? Oh hell no. Wait a second. Oh, definitely don't try that one at home. It is no longer a steak or a meat. It looks like a dog treat. That's like ha ha. You never seem to do that. Never try that at home. Do this. Yes.

Alright, are you ready to find out what this is, this experiment? No. Hmm, okay, this is what it is. This is what we have. You know what Guga I don't even want to know. Don't you want to know? You could tell me what this and this were and then you just couldn't tell me what that is. Well, keep it a secret. This one here was just dry brine. Anyway guys here are the results, if you are going to dry brine a steak just do it for 24 hours, 48 ​​hours max. 72 hours like this here... They're starting to go bad, man.

Exactly and if you are going to dry brine a large roast, 48 maximum is enough. And also, this is ridiculous too, to see how much we could push it. Don't pressure him. No. It looks like the dry age. Yes. You know you have to cut the layers of... The movies. Yes, it looks like this at all times, like this at all times. There everyone goes. I hope we enjoyed this video. If you enjoyed this video, be sure to like it. If you are not subscribed, be sure to subscribe for future videos. Remember that if you are interested in something I use, everything is always in the description below.

Thank you very much for watching, see you next time. There is no salvation for this. Yeah, you're not going to fix that. This is goodbye.