The boneless one simply had a little more space and gaps (as small as they can be) allowing BOTH the glaze and brine to penetrate better all around the meat. IMHO.
70% of americans are either Overweight (BMI over 25) or Obese (BMI over 30). Americans are the fattest country on this planet, by a huge lead. What do you expect?
@@livinlicious Except they aren't. There are plenty of countries with an average BMI around the USA's, and both Jordan and Egypt's are worse. Obesity is a global problem.
Yep. Has nothing to do with the bone--except that when you open it up and remove the bone, you are also providing huge cracks for the brine to get into and reach the depths of the meat.
@@joshklein987 Quite likely. I'd be inclined to loosen the bone, but not extract it, by cutting as closely as possible, then brining, and see how it worked.
That’s how the best chefs do it! Haven’t seen Gordon Ramsey? “Add a little olive oil...” adds the whole bottle, so this is actually good he’s on his way! 😂
@@froochie123 so we know if we have enough time, like say u need it for tomorrow, it took guga 23 hours, for us probably 25 so its not gonna be done for the next day
@TheMetalWeasel The Law of Moses was not done away with. It is still in effect for those who do not respect Hamasiach's sacrifice and his New Law of the New Testament. Those non-messianic Israelites (which includes anyone still preaching the Law of Moses rather they claim to believe in Jesus with their words or not) are still under the WHOLE LAW of the OT, which no man is keeping, and they will be judged by that WHOLE LAW. Fail in one aspect of it and they have failed it in it's entirety.
@@johnchase4408 because we don't have the capability To make the (for us) expensive cuts of meat and use his technology. A video of guga tilted like "affordable cut of meat" for me it's like "every day meat"
@Ghettobible I thibk pork is huge everywhere outside the US lol in Central and Eastern Europe it's the main meat next to poultry and beef is not that popular, and I thinak Asians would also agree though I'm not sure
@Dieter Petersmann since when Balkans are Eastern and not Southeastern Europe? It's a different cultural/geographic region so wtf are you even talking about. Your culinary tradition is more similar Middle Eatern/Greek than any other European region cause you've been occupied by Turks for so long. And in Central and Eastern Europe (V4 countries, Ukraine, Belarus, Russia, etc.) pork and chicken are the 2 absolutely main of the main meats. Beef is rare and lamb is something that only some Turkish fast food kebabs have (and even then it's not real lamb but some minced bullshit from factories) otherwise it's totally nonexistent There is not a single more basic meat dish than a cutlet, so a pork loin schnitzel, this is like the absolute staple of the entire culinary culture of Central and Eastern Europea, right next to pierogis that can have any minced meats, but typically chicken and/or pork since those are the most popular/readily available in stores
@@Sylkis89 pork is also among the main meats for east asians and the non muslim southeast asians like us, in fact we tend to eat more pork and chicken than beef
5:19 Guga: "Then I add in a _little_ bit of brown sugar..." Me: I see a heaping bowl full.... 1) I need to redo schooling, and 2) I need a bigger bowl ;)
Totally Nonsense well seeing how collective reality doesn’t exist; only individual perception of what we “see” then who is to be sure that we humans have brains?
na, he's probably about my age....more like a piece of 3 hole notebook paper with cheat codes gotten outta the back of a magazine at the local grocery store.....no internet back in the 80s. Used to do that all the time for cheat codes/hints for games like mega man, old school NES, and then later on for SNES, games like Super Metroid etc.
You scored the boneless ham more because you followed the indentations left by the butchers netting. The extra scoring allowed the boneless ham to hold onto more glaze. Which therefore made the boneless ham taste sweeter due to the higher sugar content.
Guga, you might not see this but I just wanted to say how much I adore your channels and your food. I think you're everything that's right with the world, aaaaand it's refreshing to see such a generous soul who truly loves his friends and family. Since finding your channels, i've been amazed at the amount of genuine love you radiate in the things you do. To me it's inspirational. I just wanted to say thank you.
Except some people love the flavor added by cloves. I find ham to be one of the few places clove adds good flavor, though maybe not as many as he used.
The boneless had more surface area for the brine to get around even if the meat was rolled up. So the longer you waited the more it went into the meat, then because its rolled on itself the fat is distributed more evenly throughout the ham itself, no imagine if you put it in the meat net AFTER and had laid it flat in the brine.
Bones are surprisingly porous. Gelatin from the bone actually comes of the bone without dissolving the actual bone itself. So makes sense that flavourings can get trapped inside the bone aswell, especially if the liquids outside are more concentrated then what's inside the bone. The bones inside a living animal actually has blood flow to the bones themselves and is essential for bone marrow cells to survive since they do live inside of your bones. If bones can support life inside the actual bone then you can imagine them being quite porous. And yes bone infections are a thing and they do reside inside and around bones. i'd use the bone in broth or a stew to use the flavourings that were trapped inside it. Put it in before you reduce the liquid to a gravy like consistency and it'll draw out a lot of the flavours and gelatin. Making it thicker and more flavoursome. Also meat rolled up does have gaps to get to the centre of the ham easier so that also explains why more flavour is trapped inside the boneless one.
@@jago668 it should have been pink all the way through no white. The pickling salt is what turns it pink. It penetrates the meat over time. When you have white it means it didn't sit long enough.
@@jago668 I have an it tastes amazing! You control the flavor, and it's much easier than you think. Just set it and forget it for a few days. Maybe a week.
@@quedizzle7378 bruh the pink is from the smoking, that's why at one point he was holding a piece and gugah told that the smoke penetrated deeply. the pink ring is from the smoker
Your boneless ham was sweeter because even though it was folded tight and put in the netting,it still had more crevices for your brine,and glaze to get in than the bone in version. ;-)
You're right in the brine would be able to penetrate the boneless more because the cuts gives the brine the opportunity to penetrate along the cuts while the boned doesn't provide that interior access. My son loves Corned Silverside. However, he likes to moist roast it instead of broiling it. I wonder if you can do a normal broiled Corned Silverside and a moist roast Corned Silverside to see if there is really a significant difference in the finished taste other than the salty taste to the exterior slices. When moist roasting my son places the Corned Silverside fat side down in a deep glass dish with about an inch and a half of water, roasts at the recommended temperature for half of the time, then turns it over and finishes cooking. Doing it fat side down means the finished product has a crispier crackling on it. Edit to add: Just checked and most of what we in Australia call Silverside is the front part of the Picanha in Brazil or a Bottom Round in the USA.
10:38 "I'm sure you guys are geniuses you know a lot more than me..." *Reads comment section* TATS A LOT OF BROWN SUGA! ANGEL BAE! PEOPLE ONLY WATCH NO MAKE! Me: Maybe I'm exaggerating a little but, I wouldn't go as far as called them geniuses...
My guess on why the boneless ham is sweeter is because disarranging the tissues of the ham permits the brine to more thoroughly penetrate the meat, then, during smoking, the fat is also more evenly distributed through the ham, the result being that you get a juicier product.
Even though you have the netting around the meat, you have the opening "seam"" where the liquid can penetrate, so the brine AND the glaze can still make their way inside the rolled-up ham.
Guga at the store : I need 'just a lil bit of brown sugar' Store next day : yo we are all out of brown sugar.😂 Just kidding, Guga does amazing work. Love this channel!😍
I love pork!:) It's so versatile and affordable. Question: I recently purchased two tenderloins, and want to prepare them with completely different seasonings and cooking methods. Suggestions?
"a bit of brown sugar" dumps entire bucket in
I came here right after that to see if anyone else noticed lol
There is a reason why Americans are so fit ;)
@@fuxklove8287 Me too
Yeah that was funny. Usually Guga's "little" is little, but when that dump truck load of sugar went lol.
eltiolavara9 Two shots of vodka....
The boneless one simply had a little more space and gaps (as small as they can be) allowing BOTH the glaze and brine to penetrate better all around the meat. IMHO.
Yea true
Ciao terenas pareri su kindred giungla?
@@GugaFoods can I meet you please.
@@jessemosgrove2027lmao
If Maomao was there:
is tender.
is yuicy.
is beefy.
is tëñdęr
It will keel
Hahaha so true
LMAOOO so true
>pork
>beefy
>wut
*Add a bit of sugar*
Yo is that amount American standard?
😂😂😂🤣🤣🤣
70% of americans are either Overweight (BMI over 25) or Obese (BMI over 30).
Americans are the fattest country on this planet, by a huge lead.
What do you expect?
@@livinlicious Except they aren't. There are plenty of countries with an average BMI around the USA's, and both Jordan and Egypt's are worse. Obesity is a global problem.
@@livinlicious To much is always unhealty, but the way Googa Foods cooks his meat?.......I like it.
Go ahead...
Eat sugar with protein and fat...
Watch the blood pressure rise and health problems follow...
I think when you removed the bone you are opening up more potential surface area allowing for more flavor penetration.
Yep. Has nothing to do with the bone--except that when you open it up and remove the bone, you are also providing huge cracks for the brine to get into and reach the depths of the meat.
This one
@@RICDirector so what you're saying is you could get the same effect but just cutting it open a bit beforehand
@@joshklein987 Quite likely. I'd be inclined to loosen the bone, but not extract it, by cutting as closely as possible, then brining, and see how it worked.
@@RICDirector Now that sounds ideal.
Guga: Then add a little bit of brown sugar
Guga: *adds 3 cups of sugar*
Food have to taste good. Yolo
That’s how the best chefs do it! Haven’t seen Gordon Ramsey? “Add a little olive oil...” adds the whole bottle, so this is actually good he’s on his way! 😂
edwin _ a little is under 1 kg.
He doesn’t say -“a little bit”
Marcy Mark second time he does with the maple syrup
Imagine having guga as the uncle that hosts thanksgiving 🤤🤤
angel: 😚
Dude. I would be in HEAVEN.
@Holden Mcgroine I'm already fat, might as well have more good eats.
After 3 months I would be the fattest person alive and not even mad.
I'd always bring my pillow and blanket.
maybe a suggestion: put on the screen how much time u spend for the individual/total preparation process/es
sooooooooDark why? It’s subjective since we all use knives at different efficiency levels.
@@froochie123 so we know if we have enough time, like say u need it for tomorrow, it took guga 23 hours, for us probably 25 so its not gonna be done for the next day
@@froochie123 it's called a rough estimate you dingus
@@NajidHajee Rough Estimate Dingus was my nickname in high school
JEsus crist transforms water into wine , Guga does something similar
😂😂😂
@TheMetalWeasel The Law of Moses was not done away with. It is still in effect for those who do not respect Hamasiach's sacrifice and his New Law of the New Testament. Those non-messianic Israelites (which includes anyone still preaching the Law of Moses rather they claim to believe in Jesus with their words or not) are still under the WHOLE LAW of the OT, which no man is keeping, and they will be judged by that WHOLE LAW. Fail in one aspect of it and they have failed it in it's entirety.
@@GoodNight-qe8rq what does the law of Moses got to do with making ham ?!?
@@raulgutierrezconstante8119 I'm replying to TheMetalWeasel's comment. This isn't a conversation for you.
@@nom6758 lol right might as well have a harry potter argument
Make this a series
You know, making a cheap steak,pork, any kind of meat, into a better version of it
Good idea Pew
@@GugaFoods calling pewds casually. Just "Hey Pew, wanna hangout?"
I wish he's the real pewds lol.
Good content.
@@maxhaibara8828 guga for meme review
yes
Yo every week Angel is getting a new haircut😂
Right?!?!? 😂😂😂
spoiled
As well as some Lipitor and a stent.
ANGLE LMAO
arjithki bross *A N G L E*
5:44 you can see guga’s face on the spoon
He does intentional things like that all the time. He's masterful behind a camera.
😂😂
Woah I’ve never seen his face before!!
JoshL yeahhh mannn
I see his face on my spoons too. I think I need help.
Angel: "There's something familiar to me in it"
Guga: "There's a lot of bourbon"
Angel: "😳"
80% of the viewers are just watching not cooking
I'm from Argentina, it's impossible to cook more than 20% of guga's foods
@@AgustinBernardo Why?
@@johnchase4408 because we don't have the capability To make the (for us) expensive cuts of meat and use his technology. A video of guga tilted like "affordable cut of meat" for me it's like "every day meat"
Yeah funnily enough I dont have 50 differed smokers, grills, flamethrowers, etc.
@@Magmafrost13 at least have one in my case it's a huge invest
5:42 the montage is well edited and professional until you see this hilarious Guga reflection
When prepping the boneless, save the bone and let it brine as well, also smoke it. Then it will add amazing flavor to any soup stock made with it.
Brilliant!
I'm way more pumped about seeing those skin recipes, lol.
Im not a scientist but..
when u debone it and put it together it`ll have gaps and the sauce will just go inside the ham
I'm a scientist and a agree.
But not sure if that's relevant here. XD
Iñaki Gutierrez maybe there is a science behind it 🤔🤔
@@k3lzZz Haha I was thinking the same thing as a trained working scientist too!
Idk I’m a bit skeptical it was wrapped very tight. There shouldn’t be much of a gap
The National Pork board is totally trolling the National Beef Board when they have Guga making hams.
@Ghettobible I thibk pork is huge everywhere outside the US lol in Central and Eastern Europe it's the main meat next to poultry and beef is not that popular, and I thinak Asians would also agree though I'm not sure
@@Sylkis89 no europe is really varied
in spain we eat a ton of it though, like every single part of the pork
@Dieter Petersmann since when Balkans are Eastern and not Southeastern Europe? It's a different cultural/geographic region so wtf are you even talking about. Your culinary tradition is more similar Middle Eatern/Greek than any other European region cause you've been occupied by Turks for so long. And in Central and Eastern Europe (V4 countries, Ukraine, Belarus, Russia, etc.) pork and chicken are the 2 absolutely main of the main meats. Beef is rare and lamb is something that only some Turkish fast food kebabs have (and even then it's not real lamb but some minced bullshit from factories) otherwise it's totally nonexistent
There is not a single more basic meat dish than a cutlet, so a pork loin schnitzel, this is like the absolute staple of the entire culinary culture of Central and Eastern Europea, right next to pierogis that can have any minced meats, but typically chicken and/or pork since those are the most popular/readily available in stores
But the national meat board approves this message.
@@Sylkis89 pork is also among the main meats for east asians and the non muslim southeast asians like us, in fact we tend to eat more pork and chicken than beef
I turned a $2 cheeseburger into a $50 cheeseburger by watching Guga's Food while i eat
Me too
5:20 “then throw in a little bit of brown sugar” wtf...??
For caramelization
Fat American ur name explains u being clueless over the measures he uses.
@@normiepatrol3715 you a normie lol so i dont get your name
Triggered bugger noises*
Normie Patrol lol I bet you put raisins in your potato salad 🤦🏻♂️and use miracle whip.
The meat had more space between cause the bone was removed, so the juices get inside there, that causes more marinade/brine/glace.
"Enough talk, let's do it😀"
Makes my day everytime
From South Africa🇿🇦🇿🇦🇿🇦🇿🇦
Boneless had more surface area that's why 😎
DrCKJ wow you’re cool
Mutated__Donkey don’t be a dick
way more surface area
5:19
Guga: "Then I add in a _little_ bit of brown sugar..."
Me: I see a heaping bowl full.... 1) I need to redo schooling, and 2) I need a bigger bowl ;)
From all the videos you can tell angel and guga are close
You know thats his favorite nephew
Guga: Meat Natty
Me: 🤨 ???
*2 Seconds later*
Me: OHHH THATS HOW THEY GET THOSE LINES?!
Meat netting* :)
I know, right? I had that exact same moment.
bruh???? do you people even have brains
Totally Nonsense well seeing how collective reality doesn’t exist; only individual perception of what we “see” then who is to be sure that we humans have brains?
@@totallynonsense1728 ok smartass alien
I also think that the brine was able to penetrate into the cracks where the bone was
Thanks for the profil pic you got me 😏
Boneless had been cut apart therefore the smoke and glaze could penetrate deeper through the cracks and crevices rather than a solid surface. Maybe?
Guga has all the cheat codes written down on a piece of A4 paper for cooking meat. Just like old school GTA.
🤣🤣🤣
na, he's probably about my age....more like a piece of 3 hole notebook paper with cheat codes gotten outta the back of a magazine at the local grocery store.....no internet back in the 80s. Used to do that all the time for cheat codes/hints for games like mega man, old school NES, and then later on for SNES, games like Super Metroid etc.
Got notification from guga
Me: Ahh I will be hungry again..
It's like a dinner bell but I don't have the food lol
05:21
Guga: and then throw in some brown sugar
“Pours in the whole bag”
-diabetes has joined the chat-
You scored the boneless ham more because you followed the indentations left by the butchers netting. The extra scoring allowed the boneless ham to hold onto more glaze. Which therefore made the boneless ham taste sweeter due to the higher sugar content.
With de-boning the ham, the finished cut has a much larger amount of surface area for the brine to affect, which creates additional flavor.
You should definetely dry age a whole pork leg! To make a Jamón Serrano
Me: playin game
Phone : gives me a notification from guga
Me: oh hell yea ✌️
Hey notification gang in the HOUSE!
Hahahahahahaha, loved it
Guga, you might not see this but I just wanted to say how much I adore your channels and your food. I think you're everything that's right with the world, aaaaand it's refreshing to see such a generous soul who truly loves his friends and family.
Since finding your channels, i've been amazed at the amount of genuine love you radiate in the things you do. To me it's inspirational. I just wanted to say thank you.
Guga logic
“ a little bit of brown sugar” = half of the bucket
actually 1/2 cup if you bother to read the "description down below"
How come you didnt toast all the spices? Nice vid!
Stop putting cloves in ham. Nothing ruins ham like cloves.
Except some people love the flavor added by cloves. I find ham to be one of the few places clove adds good flavor, though maybe not as many as he used.
The boneless had more surface area for the brine to get around even if the meat was rolled up. So the longer you waited the more it went into the meat, then because its rolled on itself the fat is distributed more evenly throughout the ham itself, no imagine if you put it in the meat net AFTER and had laid it flat in the brine.
Guga can you make a video with a wagyu eye of round steak?
🧐
“Little bit of brown sugar” A WHOLE POUND
Imagine sending this channel to a vegan
Definitely using this recipe instead of burbon I used beer amazing more tenderr
Bones are surprisingly porous. Gelatin from the bone actually comes of the bone without dissolving the actual bone itself. So makes sense that flavourings can get trapped inside the bone aswell, especially if the liquids outside are more concentrated then what's inside the bone. The bones inside a living animal actually has blood flow to the bones themselves and is essential for bone marrow cells to survive since they do live inside of your bones. If bones can support life inside the actual bone then you can imagine them being quite porous. And yes bone infections are a thing and they do reside inside and around bones.
i'd use the bone in broth or a stew to use the flavourings that were trapped inside it. Put it in before you reduce the liquid to a gravy like consistency and it'll draw out a lot of the flavours and gelatin. Making it thicker and more flavoursome. Also meat rolled up does have gaps to get to the centre of the ham easier so that also explains why more flavour is trapped inside the boneless one.
The hams did not brine long enough. You could tell IMMEDIATELY once he cut into it.
I have no clue. What should have looked different?
@@jago668 it should have been pink all the way through no white. The pickling salt is what turns it pink. It penetrates the meat over time. When you have white it means it didn't sit long enough.
@@quedizzle7378 Thank you, I've never brined and cooked a ham before.
@@jago668 I have an it tastes amazing! You control the flavor, and it's much easier than you think. Just set it and forget it for a few days. Maybe a week.
@@quedizzle7378 bruh the pink is from the smoking, that's why at one point he was holding a piece and gugah told that the smoke penetrated deeply. the pink ring is from the smoker
Your boneless ham was sweeter because even though it was folded tight and put in the netting,it still had more crevices for your brine,and glaze to get in than the bone in version. ;-)
I would love to see you make biltong one day🙂
You're right in the brine would be able to penetrate the boneless more because the cuts gives the brine the opportunity to penetrate along the cuts while the boned doesn't provide that interior access. My son loves Corned Silverside. However, he likes to moist roast it instead of broiling it. I wonder if you can do a normal broiled Corned Silverside and a moist roast Corned Silverside to see if there is really a significant difference in the finished taste other than the salty taste to the exterior slices. When moist roasting my son places the Corned Silverside fat side down in a deep glass dish with about an inch and a half of water, roasts at the recommended temperature for half of the time, then turns it over and finishes cooking. Doing it fat side down means the finished product has a crispier crackling on it. Edit to add: Just checked and most of what we in Australia call Silverside is the front part of the Picanha in Brazil or a Bottom Round in the USA.
kim kardashian: i know it does'nt look that good right now, but watch this!
...Jumps on Photoshop. lol
It’s salty-er because the bone adds weight so it was in the cure longer then it should’ve been 🙃
10:38 "I'm sure you guys are geniuses you know a lot more than me..."
*Reads comment section* TATS A LOT OF BROWN SUGA! ANGEL BAE! PEOPLE ONLY WATCH NO MAKE!
Me: Maybe I'm exaggerating a little but, I wouldn't go as far as called them geniuses...
My guess on why the boneless ham is sweeter is because disarranging the tissues of the ham permits the brine to more thoroughly penetrate the meat, then, during smoking, the fat is also more evenly distributed through the ham, the result being that you get a juicier product.
Guga: "add a little bit of sugar"
Me: 😨 umm...how much sugar?!
Guga: yes
I bet even a vegan would eat this.
Corin Hall im a meat eater and for me, putting in so much sweetness ruins all, i would probably eat a piece and thats it, sweet meat is nasty
GuGod - Master of cooking 😂
You hurt me when you cut off the pernils skin 😭
Mr.Guga Please adopt Me, LOL. Great video as always.
Even though you have the netting around the meat, you have the opening "seam"" where the liquid can penetrate, so the brine AND the glaze can still make their way inside the rolled-up ham.
All I wanna know is how is so many people up at this time after thanksgiving seesh I’m still drunk lol
Nobody:
Guga: It really penetrated deeply
Guga 2019
Guga at the store : I need 'just a lil bit of brown sugar'
Store next day : yo we are all out of brown sugar.😂
Just kidding, Guga does amazing work. Love this channel!😍
Probably some of the glaze or brine like guga said went through the cracks in the boneless or the smoke
Absolutely nobody: ....
1:40
Guga: “The boning is very easy”
* sees thumbnail *
“no chef skills needed”
me in the corner: “so... this one's a teaspoon... and this one's a tablespoon...”
Looks like it didn’t cure all the way
because the boneless ham was held together the brine and glaze was able to penetrate deeper into the ham
Yesterday he cooked for his family and today he cooked for us! Man of his word!✊🏻✊🏻
It could be sweeter bc its already cut, so the marinade go through better.
Simple. More surface area=more brine penetrated=more flavor
I love pork!:) It's so versatile and affordable. Question: I recently purchased two tenderloins, and want to prepare them with completely different seasonings and cooking methods. Suggestions?
No matter how easy it is to make I can always find a way to screw up lul
Yooo that fresco is right by my house. That’s by the Pizza Hut and Burger King
On sunset
Clove? Way to strong to eat man especially whole smell even makes me sick
"a bit of brown sugar" dumps entire bucket in 5:20
Ah. Superintendent Chalmers. Welcome. - I hope you're prepared for an unforgettable luncheon.
You can see his face on the spoon it's so shiny 5:43
National Ostrich Board step up!
Hams for all. That’s a great cause.
That lil bit of sugar will probably last me a whole year
the "a bit of brown sugar" is literally the modern version of "two shots of vodka"
Can we talk about how perfect those mash potato scoops were
Not like the soup they made on Bon Appetite
Are those sve potatoes asking for a friend hahaha
My blood pressure went up watching all the salt in this video. You make some great videos, I just wish you would leave some of the salt out.
A classic swedish version: glazing with sweet n' hot mustard, egg, breadcrumbs and cloves
In the Southern US we like mustard in the glaze too.
As always, love the video. Can I ask something off topic though? What video gear do you use?
Sous vide cow tounge please
Great job, Guga. Now I have to go bone a ham and cook it. Thanks a lot for making extra work for me :-)
the bone out is sweeter becouse you put more love into it
All I want for Christmas is Guga to cook for me 🙏🏼
What about off the bone but don't wrap it, that way there will be more surface area for more glaze.
Is the curing salt needed?
Why do you use so much sugar??
You should have some merch with "Let's DEW EEET" on it. Maybe a cooking apron.
I like cloves in my cigar
Yummm, drooling here yet I just ate something. Can't help it.
is it stuffed with a-5 wagyu?
😂😂😂 not this time Aaron
Hamsterpiece*
That came out so wrong.
It is still $5.00.......