After experiencing 35 Days DryAged Picanha you guys asked me to go even further with more days to see if it would be any better. So I went wild and tried out 100 Days. This was an experience, let me tell you. I hope you enjoy this awesome sous vide experiment.

* How to Dry Aged At Home See Vide Below *
   • How to DRY AGE BEEF AT HOME Properly ...  

* Dry Aging Equipment *
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* Cheesy Bread (Pao de Queijo)
   • Brazilian CHEESY BREAD Recipe  aka P...  

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HOW TO COOK DRY AGED PICANHA
I cooked it for 2hrs @ (131°F / 55

* Picanhas by Grand Western Steaks
Their Website: https://bit.ly/2shyp26
Use Code "SVE" for 10% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio (305)3100559
TELL HIM GUGA SENT YOU!

* INGREDIENTS * I used for this sous vide cook.

Cold Pasta Salad Side Dish
1 box of pasta
1 box of spam
1 can of sweet corn
1 can of green peas
3 tbsp mayo
black pepper, paprika to taste

FAROFA (Traditional Dish)
1/2 cup smoked bacon
1/2 butter
1/2 pack https://amzn.to/2JGjgyX
Optiona Green Onions

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THE EQUIPMENT I OFTEN USE IN MOST VIDEOS

* SOUS VIDE EQUIPMENT *
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Stainless Steel Searing Circle Grate: http://amzn.to/2osFD3y
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Rack System Lifter: http://amzn.to/2tMRNDE
Sous Vide Rack System: http://amzn.to/2qu0eAK (Choose the right size for you)

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* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :)

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#Picanha #SousVide #Experiment