Pt. 2 How-To Make Texas Sausage | Bill Dumas Master Sausage Sensei | BBQ Champion Harry Soo
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- Опубліковано 11 чер 2021
- #HarrySoo #SlapYoDaddyBBQ #TexasSausage
My very good friend and BBQ brother Bill Dumas, Master Sausage Maker in Austin shows how Texas Hot Guts are made in this how-to video. Click “SHOW MORE” for links and info. Love outdoor grilling? Want to master BBQ so you can spread BBQ love? You've come to the right place. I've been cooking and teaching with live fire over 10 years as a competition BBQ cook. You may have also seen me on Chopped Grill Masters, Cutthroat Kitchen, Smoked, and BBQ Pitmasters. Be sure to subscribe for recipes and black belt pitmaster tips and tricks.
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
#harrysoo #slapyodaddybbq
I had the pleasure to have Bill respond to one of my messages without even know who he was until he referred me to this video! He's amazing at explaining everything. I'm on the verge of making my own sausages and I can watch this on repeat.
Thanks!
@@saustin151 IM NOT WORTHY
Sent here by Michael Wyont. Great video!
Like Henry, this man is a natural teacher.
I know where I’m heading on my Texas bbq trip. What an amazing episode. Incredible!
So good!
Come see me!
Yes
Bill is a Scientist and Artist all wrapped up in One 😁👍👍. Really enjoyed his way of teaching and will Have to get to Texas soon to get some of that Brisket Boudin 😁👍👍. Thanks Harry for introducing us to Bill!!
Awesome! I'm headed to cook w Bill soon!
Come on!!
I've always been told I don't want to see how sausage is made. Now that I've seen Guru Bill do it, I'm glad I did. And the sign on the door is priceless.
Bill is DA MAN!
Thank ya
You guys sold me. Whenever I go to TX, I’m definitely visiting this guy
Come on!!
This guy is an over-the-top artisan, craftsman. WOW.
Thanks for posting this!
Two thumbs! 👍👍
Thank you too!
Absolutely amazing !!!
Lupe and I learned from Bill and are making these in our home restaurant. Bill is an amazing sausage maker!
Best of luck in your home restaurant. I've been doing that for my patrons also. Call me and we can exchange notes!
@@SlapYoDaddyBBQ The more I see the robot coupes in action the more I want one. We dice the cheese with a knife and that’s not fun!
Y’all are awesome Jerry!!!
That is a mini sausage master class by two of the nicest guys in BBQ (or anywhere else), Harry Soo and Bill Dumas!
So good!
Harry another great video and great work by Bill who is truly a great ambassador of a dying craft.
Will Bill's guidance, you too can be a Texas Hot Guts Sensei!
Thanks Sir
Harry and Bill - Wow that was good! I like making sausage with my wild meat. I learned so much. Lots of my mistakes make sense now! Poor Mr. Beans missed out! Harry you keep going that extra mile for us! Thank you.
Our pleasure!
That Boudin!! I'm jealous lol
Super delish! Perfectly seasoned and the amount of fluffy rice to meat was balanced and texture was amazing. It was an excellent Boudin if you are a connoisseur of Boudins
Come git ya some!
Thanks for the great video, Sensei Soo! Bill.is absolutely the man!
Thank ya kindly
Couldn't agree more!
One of your best episodes yet. I've watched lots of sausage stuff but this was so in depth and behind the scenes. Thank you for doing this. I'm going to get my grinder and stuffer back out now.
Glad you enjoyed it!
Thanks!
What a great video, thanks Harry and Texas BBQ Univeristy. One of the best vids for sausage making. Made my first sausage this weekend and added this video to my library. Gonna use some of the information next weekend when I use my new Sausage Pump
Rock on!
Cheers!
Harry, it's always nice to learn. Thank you my friend 🤠
Glad you enjoyed it
Outstanding video! Thanks Harry.
Glad you enjoyed it. Thanks for stopping by
Sausage, Robert Smith reference, System of a Down playing in the background. Awesome video!
You know it!
You have good ears!
Thank you, damn good pointers
Bill is DA MAN!
Ive had Pittsburg Hot links in Camp County Texas
Awesome Video, Harry!!
Glad you enjoyed it
Wow, just WOW!
More videos of Bill soon
Cheers!
More great content Harry. Thanks so much!
More to come!
Cheers!
Soo Sifu: Thank you for producing this video! I have learned a lot from Sensei Dumas! It was an experience to just see him work his craft on the sausages! Just looking at the final creation was delicious. Much regards, and 🧧, to Sensei and yourself! Best wishes for another journey on BBQ, Sifu! Aloha!
Glad you enjoyed it Bill! From one Bill to another Bill!
Cheers!
Great video. Gives me a much greater appreciation for the process of making artisanal sausage. Looks like I have not eaten great sausage like this....ever.
Order some mail order Texas sausage
It’s an art!
I believe the knife on his side is called a Moore maker. Most of what he said on the sausage i knew. But the brisket boudin is what caused me to raise a eyebrow. I would like to try it all. But the boudin would be my first pick.
Been traveling to Llano close to 35 yrs. Had never tried Coopers bbq in all that time. Had a chance to try some after the funeral i attended. They did a good job. 👍
Drove past so many bbq joints driving from south Texas to east Texas to pick up my dad, then on to central Texas. Lots of big names i want to try. Only so many meals in a day. And miles to go. Someday....
Do like me to eat my way through the top-500 places in Texas!
Yes... Moore Maker outta Matador, Texas. They got their start, years ago, making fencing pliers! They make wonderful knives.
@@saustin151 Been around a bunch of them. Just never could part with the amount of money they want for one.
Aloha Harry enjoying your channel Mahalo for sharing all this with us happy new year 🤙🌺
Mahalo and thanks so much
Great video , kept my interest the whole time .
Bill is a great teacher. My arm was tired 😫 from the 90 minutes shoot!
Mission accomplished!
Just WOW! Now that I know what a "binder" is it takes out the myth of a "non nutritious agent" used in making sausage. It's helped me understand the recipes and dispersing of ingredients better. Now I know that I am using a "binder". I make my own sausage and it's very good, but this video will help me bump up that rating. Bill Dumas gave a great explanation of how to make sausage and simplified the process. Thanks for sharing this video by you and Bill who was very open about making amazing food. Not only are you a champion at BBQ love but in sharing the knowledge. Again Thankyou .
Happy to help. Keep spreading sausage 😋 💘
Thank ya kindly!
@ harry soo I did my first competition this weekend. Was going to do backyard, but they need more pro teams, so I got upgraded. Got 10th over all 7th in ribs and 10th in brisket. Harry appreciate all the videos and knowledge, I want to thank you for the help
That is awesome! CONGRATULATIONS! I just finished coaching 15 teams on Sat and one of the team won GC with some of my tips and tricks!
@@SlapYoDaddyBBQ wish I could get out to one of your classes and be able to learn all 4 meats
@@mooresmoke3543 You're in luck as I do 25 items from scratch and take you from zero-2-hero in 6 hours!
www.yelp.com/biz/slap-yo-daddy-bbq-diamond-bar
Hello Harry love your videos
Thanks so much. Glad you like them! Plenty more coming!
This was awesome! I really miss me some Boudin since I left TN.
Same here!
Come see me and I will hook you up!
I watched this a few months ago and then again today Bill does not tied a knot on the end of his casings like most everyone else does.
Yes, with Bill's technique of activating the myosin so it binds the meat well, there is not need for knots. I've watched him teach many students in my backyard where he does quarterly class in Los Angeles and the students are surprised that the farce (stuffing) does not fall out
@@SlapYoDaddyBBQ Thanks , Harry. I have learned a ton from your videos.
This was a fun day!
Let's do it again Sausage Master. . . from your humble Padawan Harry
OUTSTANDING THKS HARRY
Glad you enjoyed it
Come see me sometime!
I will give me the address
Harry, thanks for an amazing look into the mastery of what many consider to be a simple bbq item, but showcases the skill and talent that people like Bill put into their craft. All three look amazing.
I have a local butcher that used to appear weekly on a national mid morning tv show here in Australia, and they make some incredible tasting sausages. Must see if they have some classes or at least times when a few can sit and watch and learn
Thanks again
Glad you enjoyed it! Sausage is not easy to make even though Bill makes it look easy!
Sausage Making is an art much like artisanal baking.
Thanks guys, so it seems. A very eye opening vid.
Very nice guy
Thank ya kindly!
check out the sign on the door at 23:47 😂🤣
You won the eagle eye award! 😆
Nice work men great job 🙌🙌
Thanks
Howdy Maka!!!
I thought boudin had liver in it. I'm happy to see this one doesn't 'cuz I hate liver. I'd give this boudin another try. Great job again Harry! and great work Bill! BTW Harry - Liberty BBQ in SJC was AWESOME! Great tip - Thx!
Glad to hear CC!
This one is a bastardised conglomeration of Texas BBQ and an Acadian classic dish.
@@saustin151 Right. So no liver?
Great video
Glad you enjoyed it
Harry and Bill, thanks so much for sharing this video. I definitely picked up some valuable tips and the sausage looked awesomely delicious, I hope I can try it in person one day!
One comment on the tack development: while I am not a sausage master, it is my understanding that this is more a function of the salt and the physical mixing denaturing the muscle proteins (primarily the myosin) causing this effect, rather than emulsification of fats. Thanks again for the video and knowledge sharing!
Glad you enjoyed it
It’s a little of all-the salts play a role in emulsification as the salts ionise vs the “heat” of mixing, along with the liquid added, ie ice slush. All play a part in the “tack.”
Well done from a fellow Texan
Guns up from a former Red Raider. Go Tech!
👍
Love this video Harry! Question, how do they know when the internal reaches 150? I would think sticking a prob in would cause fat & moisture to leak out resulting in a dryer sausage.
you only poke one hole so no harm no foul
❤️❤️❤️😎😎😎👍👍👍 boom
This guy is the sausage man
Sausage Master Bill Dumas!
Outstanding video. To make sure I understand, was the sausage double smoked and then put on a smoker for a third time until sausage reached an internal temp of 150? Thanks again for the great video.
Ya gotta take the whole class to learn the whole process. I ain’t telling everybody I know here...!
Hey Bill - I sent you a Facebook message. Thanks!
luv sausage... No homo
Great video. I appreciate the “work clean” ethic. However, how many times does he open the cooler door (handle) with contaminated gloves? And back to the farce and stuffer…
bad boy Bill! 😊
👍👍👍
Thanks for watching Marco!
I wonder if it saves time to twirl every other link the same direction rather than clockwise on one and counterclockwise on the next... and so on.
There is a zen to do it Bill's way!
Wish that dude would quit saying yes all the time lmao
Wonderful lesson on sausage. I'll take Louisiana Boudin over sausage any day....
Brisket Boudin is my favourite to make….
Very cool. I just bought a ticket for the December sausage class with Bill. May be I missed it, but did he add curing salt to the sausage mix on Day 1?
I don't have my notes as I'm in Arkansas but I think day one. You can DM Bill on IG to ask.
@@SlapYoDaddyBBQ I'll ask him in person in December in San Dimas! Already signed up for your class.
If I wanted to add Instacure #1 to extend the life of my sausage in the freezer, how much would I add per pound of meat?
The Sausage Maker recommends using one level teaspoon per five pounds of ground meat. One pound Insta Cure 1 will process approximately 480 pounds of meat.
Looking for the links to his sausage classes?
instagram.com/sausage_sensei/
Bill do you use pink cure in your sausage when your smoking it ??
From what I can tell, the pink cure is added to the meat prior to grinding. Step 1 is Trim and Cure. Step 2 is Case and Link. Step 3 is Smoke and Rest
@@SlapYoDaddyBBQ thanks Harry
I think he meant to say 10% liquid
Yes, 10% water/liquid goes into the farce (sausage mix)
I'm Doing his Class in Cheltneham Victoria Australia in October CANNOT Wait its goin to be as FAT as ya mother in laws Undies !! Have offered up my gear for Bill to use at the demo Im building some jalapeno and cheese kransky today and have rewatched this video again to see if i can improve the outcome !! Love Ya work mate !! 🙂
You will have the time of you life with my brother Bill. He is so much better in the flesh than on video!
@@SlapYoDaddyBBQ Harry if he needs a kitchen bitch to helpout i will be there with bells on in the days prior to get some stuff prepped pick me pick me .... Bill is a hard man to get in contact with ... or im just not lookin i the right places ... thanks for your reply mate love ya work !😎👍
Anyone catch the salt to meat ratio?
I didn’t address those ratios here
General rule taught in culinary school is 1%. That is, for 99 lbs of meat, you add 1 lb salt, by weight
Wow did you go to Texas, Texas A&M or Tech?
Red Raider class on 86. Yes, I'm old!
@@SlapYoDaddyBBQ Red Raider 1997 👍
Did anyone else notice the sign on the door? LOL
Nope. What did it say?
@@SlapYoDaddyBBQ Check the vid at 23:44
@@snowysnowcones LOL! Now I see it. Yes, we had to "tame" the language while I was filming also! You are super eagle eyed!
was cure added ?
Perhaps yes, maybe no....but you’ll need to attend my class for the finer details overall. Cheers!
I sure hope it was, with the smoking method as described, otherwise you’re running the risk of botulism. Safety related information should not be treated as proprietary, IMO. It’s just too important!
This video is meant to be a “condensed version” of my overall process. If it were in real time, this video would be about 6 hours in length. I am a professional and take all necessary precautions, after all, my training and background started in a USDA facility. I teach Sausage Making Classes, so if you want the whole process hit me up in response to taking a class. Cheers!
He says never to add more than 1% liquid but he adds 4 pounds which is 10% of the 40 pounds total weight 🤔?
I think it's salt from 1.0% to 1.25%
@@SlapYoDaddyBBQ that sounds right on the Salt. I usually add 1-3% liquid in my binder depending on how the consistency looks while mixing. I'm making Wagyu beef jalapeño/cheddar links today. 😋
Is it just my audio that is out of sync? Or is the video at fault?
UA-cam may be laggy. I get that sometimes.
@@SlapYoDaddyBBQ Hopefully it’s temporary then. Great informative video Harry. Thanks.
No, I noticed it as well, it is not UA-cam lagging, it is an audio/video sync issue. Not complaining, though-it was an awesome video!
@@RockDog645 Thanks for checking. Not sure why it is happening. Do you notice the timestamps. Maybe with your timestamps, I can debug my Adobe editor which may be acting up. I hate for my video to be like a kung fu movie where the mouth and the words don't line up. Gaargh!
Harry, the sync is good at the start of the video, then it gets worse fairly early on, not sure of the exact starting point, but it is really apparent when Bill is using the Robot Coupe, both the cheese chopping and the ice slurry process. Hope this helps. FWIW, I have not noticed this in any of your other videos. Lol at the kung fu movie comparison! 😂😂😂
On the slurry, he says not to exceed 1% of the product (40 lbs.). Yet he states he needs 4 lbs. of ice and water and measures it out. 12:16 in the video. I guess I am missing something, but that sounds like 10%. Can you tell me what I am missing?
Salt 1 to 1.25% by weight. Slurry is up to 10% depending on the farce (i.e., mince)
@@SlapYoDaddyBBQ - Thank you, but he is talking about the water and ice needing to be 4 lbs, not to exceed 1%. I appreciate your response. 😁
@@dfwroadkill best to contact Bill the Sausage Sensie as I'm merely Bill's padawan! His email is saustin151@hotmail.com
Did anyone catch what % of milk powder he put in?
I will defer to Brother Bill but I think it's 1/2 cup milk powder for a 10 lb batch
@SlapYoDaddyBBQ Thank you very much for the reply. 😊
Did he mean no more than 10% of the ice slurry?
Maybe so....?
I believe 10% liquid is standard. He said 1% but actually used 10% . 4#/40# =10%
@@ancherrera yes I was trying to be nice, lol.
Hope I didn’t sound rude. Not my intention.
@@ancherrera nah you’re good 👍
Hello, not cooking at doneness of meat especially poultry why not a health concern?
Go for 165F plus for ground meats, always
you meant 10% water/ice not 1%
Is a pork or beef??
Has both
He says OK and right way too often.