This is the Swedish jacuzzi experiment.
If being persistent is the key of life one subscriber
definitely wins a gold medal. And that would be this guy right here. You see
over a year ago he requested this video but if you think that he only comment in
one video, no, no, no, no, no. You could not be more
wrong from the truth. Not only did he comment in every single video on this
channel but he did the same thing on my second channel, and for that i take
my hat off to you brother. So Swedish I wish i knew your real name.
This video is dedicated to you as a thank you for always commenting and
supporting both of my channels. And to start this experiment I'm gonna
be using this beautiful piece of meat. As you can see it is a four bone export
rib and I'll tell you one thing, it is a beauty. To make sure the Swedish
jacuzzi dry aging experiment actually works I'm gonna be splitting this in
half. Then I'll be saving one half and doing
the experiment with the other to see if this experiment is really good.
As you can see by the time I was done I have two exact pieces.
For being choice grade this looks awesome. Now the first step of the
swedish jacuzzi dry aging experiment is to actually dry edge the meat itself.
And for that you guys already know I'm putting it on this special membrane so
that it can actually dry age. Unlike traditional plastic bag this
is not a bag it is called umai dry and it was
specifically designed to dry aged beef. Remember it's a membrane. Now the next
thing to do is to vacuum seal in and try to take out most of the moisture. Then
you want to put it on the cooling rack so the air can circulate all the way
through and it dries out. Now the only thing left to do is to put it on my
regular refrigerator for 35 days so that it can dry age.
Once the time was up I took it out of the refrigerator and this is what I
got. As you can see it is completely dry. So I
went ahead and started removing all of the membrane and once I did
this is what I was left with.
That is exactly what i was looking for. 35 days dry aged beef
and it worked like a charm. Now according to Swedish the next thing to do is to
put some beef tallow on top of it. We can also use butter but I think beef tallow
would actually be better, and this is the one I'm gonna be using.
I've had great experience with this beef tallow before so I think it's gonna work
just fine. So I first laid it on a parchment paper because I knew things
were about to get messy. Now the only thing left to do is to give it the
swedish jacuzzi treatment, and this is how it's done.
That right there is not something you see every day. And I wish you could smell
how strong the beef tallow smells. Now the next thing to do is to transport
this directly into my refrigerator and for that i needed some support on the
bottom. Now the only thing left to do is to put it in there and wait an
additional 20 days.
Once the time was up I took it out and this is what it looks like.
As you can see the beef tallow started cracking and I only wish that I knew
ahead of time how much my refrigerator would smell.
These 20 days dry aging in there felt like an eternity,
especially when everything in the refrigerator started to smell like beef
tallow. So the next thing to do is to start removing all of the pellicles and
as I did check it out. That is a beautiful piece
of meat. I mean even though it's quite messy this
is what I'm talking about. And as I continue trimming and taking it
out as much as I can once i was done this is what it looks
like. That right there looks like exactly what
I was looking for, perfectly dry aged beef. At this stage
right here I started getting excited. Now I knew that the bone was going to have
to go because all of the pellicles were surrounding the whole thing. So I went
ahead and removed all of it and as I did check it out. Wow!
That looks phenomenal, and I'm really excited to find out how it's gonna taste.
I mean take a look at these steaks they are perfect.
For true comparison I'm gonna try out against the fresh one, that way we're
gonna know how good it actually is. And as you can see just by the size
between them man we have quite a bit of lost.
But at least to me if this steak is amazing it's definitely worth it.
Now the only thing left to do is to season it, and for that I only use
salt and freshly ground black pepper and nothing else. To cook it I'm gonna first
be putting a beautiful sear on it. Once that's done I'll be cooking
in indirect heat until I reach an internal temperature of 135 degrees
fahrenheit and for that i'm going to be using my
wireless thermometers. So now I say it is enough talking and it is time to cook
these beautiful steaks. So let's do it!
All right everybody here we have our beautiful steaks. I got my cousin
Maumaucinho over here with me.
Are you hungry Maumau? -I'm Starving!
-Maumau is always hungry just like me. I love it. So Maumau I have two beautiful steaks right here. -I see.
-This one kind of disintegrated on me everybody. I hope
it came okay through the camera, but it's so tender and it's not even our
experiment steak. This is the experiment steak by the way. -It's an experiment?
-By the way an experiment Maumau. -Okay a nice way to find out. -We are
always experimenting right. -That's how you, that's how you learn.
-How you're going to know if something is not good if you don't experiment. You
know what I mean? -Exactly. -I've learned so much doing some crazy
experiments not saying that this one is crazy but
you know maybe maybe it is, I don't know. -That makes me feel so much
better. -I'm scaring Maumau already. Okay so here's
the deal Maumau we have two beautiful steaks we're gonna try it we're gonna
let them know which one is best. -Okay. -Sounds like a plan? All right let's
go with this one right here first. Very first steak, cheers everybody. -Cheers!
-That's...-Are you all right Maumau? -Oh my God Wow! -It is an amazing steak
that's all I can say. Absolutely phenomenal. It's a Guga
steak for sure. It's a Guga steak huh Maumau. -Wow! -And now we
got to go for the second one you ready? -Let's go!
-All right let's go for it. Oh touch that one.
-Whoa it's like buttery it's buttery soft. -Yes this one, I don't know
I'm not gonna say anything but as soon as you touch it everybody oh my god it's
literally falling apart on you. -Wow! -Okay you ready for it? -If anything
this is one... -Smell it Maumau. Oh, oh. -What you do in here? -Oh
he could tell already. -It smells like a good steak but it's
something a little off about it. -Yeah? -Yeah. -It has a little bit of uh okay
anyway let's just keep going everybody. Are you ready Maumau? -Sorry yes I'm ready let's go.
I can't wait, I can't wait!
Cheers everybody! -Cheers.
-Mmmm!
-Not gonna say much i'm going to wait for my cousin to finish his bite
and then he's going to tell me. Are you okay Maumau?
-That's a dry aged steak?
-That is a dry egg steak Maumaucin good
job. -That's the experiment a dry aged steak?
-It's not only that now here's the deal you are right it is a dry aged steak.
-Yeah I know it's a dry age steak. -Yes you can tell right away.
Do you remember, there is one of our viewers
all the time commenting please do a swedish jacuzzi dry age.
Swedish. -Yeah just the swedish jacuzzi yeah. -Yeah the swedish jacuzzi dry age
that one is for you brother. This is the swedish jacuzzi Maumau.
-Wow. -That's the swedish jacuzzi. -I'll tell you one thing at least to me I don't
know for you but the swedish jacuzzi is the same
exact thing as a regular dry age. -Same thing.
No difference. -Does not do any difference at all but it is a phenomenal
dry age steak that you can tell that has been dry aging for
longer than 35 days because as you guys know the first stage is 35 days and then
it takes a few more days with the beef fat and all that. -And I'll
tell you one thing it's just a regular dry aged steak everybody. What do you
think Maumau? -Is it extra work? -Yeah because you got to waste the beef
tallow you know what I mean. -Oh it's not worth it. -It's not worth it.
But that is the results everybody. I hope you guys enjoyed this video and if you
have. -I did. -I know you did! And if you have any
suggestions that you want me to dry age and try it
out for you and if you are as persistent as this guy
right here, comment down below and we're gonna make
it happen because he was commenting in every video.
Anyway guys I hope you enjoyed this video if you do enjoy, make sure to give
it a thumbs up. If you're not a subscriber
be sure to subscribe for future videos. Remember if you are interested in
anything I use everything is always in the description down below.
Thank you so much for watching and we'll see you guys on the next one.
Comment down below and let me know which other experiment you guys want to see
and we're going to make it happen. You agree Maumau? -Let's do it! -We're going to
make it happen everybody. Can't wait to try new stuff with you guys.
-See you guys on the next one take care everybody bye bye.