Homemade Texas Brisket Sausage Pit Barrel Cooker How-To BBQ Champion Harry Soo SlapYoDaddyBBQ.com
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- Опубліковано 10 жов 2024
- Viewer request on the question of what does Harry do with leftover brisket trimmings and fat. Here is a simple Texas-style hot sausage with minimal ingredients. Click "SHOW MORE" for all the information links!!!
For 6 lb of ground brisket add 1.5% salt by weight which is 1.5 oz or 42 grams or 2 heaping tablespoon regular table salt
Make sure your ground brisket is about 30% fat and 70% lean meat
1.5 Tablespoon paprika for color
3 Tablespoon coarse black pepper
½ Tablespoon hot cayenne pepper
1 cup cold water
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 #texassausage
Harry is a genius. He takes the complicated and simplifies it for us mortals. Thanks Harry another Gem in the realm of meat cooking. I have to try this.
I have more sausage ideas coming after this simple recipe so please check back
Thanks for your wonderful show. I grew up in Central Texas best place I have ever lived. BBQ was is a way of life there. When I first moved to Virginia in the 80s couldn't buy a Brisket anywhere except on Base Commissary or A Farm. Pork was king. Dad was military from carolina But Started BBQ in Texas where we were stationed then moved to VA when he retired. His family did the Whole hog for reunions etc. When we got together I was like where is the Brisket that was BBQ to me. Hated the Vinegar sauce but grew to like as I got older married and Wife is from here. I still yearn for the days as a kid Pops smoking Brisket that melt in your mouth Meat Candy. Now I do both Brisket and Pulled pork with my own Sauce more tomato base less Vinegar more heat. Every one loves it I do all our BBQ for the Families Graduations,Birthdays,Reunions and yes Christmas. Can't believe how much Brisket has gone up in the last 20 years.
Thank you for sharing your beautiful trip down memory lane. Its love relationships, and memories that make life a blessing and joy. Hopefully the tips on my channel help you to up your game. Regards, Harry
I'm making it! Off to Costco for the brisket! I'm a sausage maker and I wanted to make a good beef sausage. I'm excited and I'm going to serve them with grilled peppers and onions. Thanks Harry!
Awesome. If you have some good recipes let me know as I love sausages of all kinds
@@SlapYoDaddyBBQ OMG I made them and they are soooooo good! These will need a repeat performance!
@@mwolkonsky awesome!
Just wanted too thank you. I bought a grinder this morning. Watched your video and made sausages with the trimmings I would normally throw out. It came out great. Your video was very helpful for a first timer like me.
Glad I could help Alberto!
I like how you make things simple for everyone to understand. I make a similar sausage but also add red pepper flakes and garlic for another layer of flavor and a little kick of additional heat. I have a #32 grinder so I cut meat into strips and avoid using the plunger to push the meat into the auger. Something to consider if you are trying a new recipe would be to fry a small patty before stuffing so you can adjust the flavor if you want.
Thanks for the tips James. Yes, it's a great idea to test cook the farce in a saucepan and adjust flavors before you stuff 20lbs!
Just drooling, I’m glad my phone is waterproof. One more great idea from Harry to put on my bbq list.
Thanks Elia for stopping by.
Yes sir! Lockhart TX sausages are the best! Doesn’t matter if it’s Smittys, Kreuz, Blacks, or Chisholm Trail! Thanks for the demonstration, I only get to SC TEX, about once a yr now days. I’m gonna have to try your recipe!
Thanks Larry for stopping by! My fav is beef and jalapeno cheddar
Great Video, I make a lot of sausage too, I found that instead of cubes, I tend to make long strips of what ever meat I am using. If I am doing a combination of meats, like venison and pork. I cut the strips thinner and grind two strips together, seems to make it easier on the grinder and well instead of pushing the meats in, the grinder pulls it through! Thanks for sharing
Thanks for the suggestion. I've never tried grinding strips. I'll give it a go next time.
Loved the salt water slurry idea. That's a new one to me. And I'm On board with you doing another channel just on sausage . When I retire I'd like to spend a month in Italy learning how to do Italian sausage. So yes, more sausage vids. Don't forget Mr Beans.👍😁
You can spend an entire lifetime learning and mastering Italian sausage and charcuterie. You will have fun in Italy.
@@SlapYoDaddyBBQ ,I was there two years ago, took a couple cooking classes. Can't wait to get back again. And I certainly agree about spending a life time there and still not learning everything. If I was a younger man I think I would like to spend a year or two in the different regions of Italy and learn as much as possible. The thing is, they don't have any salmon! But wow do they ever have other things to offer. Later. 🍝🍷☕
What no Beans!!! Man he’s one of the reason we watch. All kidding aside great video and instructions
Yes he got some too and gave us his thumbs up!
I like that you used your grinder to also stuff the sausage, not everyone has a starting budget for a dedicated stuffer. Amateur tip here, you can use corn on the cob holders to prick your sausages.
Thanks for the tips!
Fantastic video Harry! I can only imagine how good that brisket sausage was!
Hey Greg, it was super good eating. If you want some, the best is from TexasHotSausage.com. I think you met Scott Fiebig in one of our collabs? He make the best and he is in Austin.
Harry, I have learned so much by watching your videos. I really like how thorough and descriptive you are!
Happy to help you become an ambassador of BBQ love! Thanks for supporting my channel
1st time making sausage this weekend, I remembered this video and It really helped me out alot. Sausage came out pretty good...
Great to hear!
Another masterpiece video pitmaster/chef Soo! Your channel is simply the best- the diversity of the cooks, instructions/knowledge of bbq techniques is unparalleled among youtubers.
Guns up from Texas!
Guns Up. My cooking style is MMA style as I like to use and adapt various techniques from around the world.
Perfect timing on the video. My B-day was yesterday and I got a meat grinder. Another great video and can't make my own/yours. :)
So much fun to be had with your new meat grinder toy!
I like how thick they look. I bought this meat grinder over the stainless. Good shopping choice👍
This should be a crime how yall do us😭it look so juicy. I gotta watch this on a full stomach just to get the right stuff!!
Brisket sausage? Yes please thank you.
Another excellent vid, my good sir.
You're very welcome my good sir!
Looks excellent! Yum! Grinding tip: cut long thin 1" x 1" strips and it will easily feed itself into the grinder -- i never need to use the tamper when doing this way.
Thanks for the tip. I'll try your strips method next time.
Hahaha Jerry Springer Fist fight hahahahaha love it
Yes everything in BBQ is a debate!
thanks Harry Soo i need a quick mix for my new grinder, i don't have a stuffer yet, but one day.
Best of luck Jeff!
Nice one Harry. Just made my "Big Assed Breakfast" sausage which is an aussie take on the typical bacon & egg breakfast so it has pork shoulder, bread crumb, crumbed bacon, egg (cooked & scrambled), fine chopped parsley and some salt and spices. This one looks real good though so might give it a try. Greetings from Melbourne.
Greetings! Sounds delish. Be sure to eat at my student Lance Rosen two BBQ restaurants in Melbourne. I'll be in Perth in Oct
Awesome sausage Harry! You make it look so simple. Heading to Lubbock this weekend for the Raider Red Meat BBQ comp. Hope to see you there
Best of luck and say hello to our Red Raider friends!
Thank you for sharing, Harry! I've been doing a loose breakfast sausage with my brisket trimmings, but I'll have to try the Texas-style next time!
Try my easy recipe with or without casing
@@SlapYoDaddyBBQ I will! I have some trimmings leftover from the hot and fast brisket I smoked on my Weber kettle on Saturday. By the way, thank you for your hot and fast instruction on Baby Back Maniac's channel - that's how I found you. Delicious, tender brisket in about 4.5 hours!
@@PatrickJaszewski welcome to my channel Patrick. here are more brisket how-to videos
SRF comp brisket - ua-cam.com/video/cfDqD65II6I/v-deo.html
Comp Brisket - ua-cam.com/video/Uo7ocTu9olc/v-deo.html
Best Brisket Injections - ua-cam.com/video/RpnIGw4vyPA/v-deo.html
H-n-F Texas Brisket Baby Back M - ua-cam.com/video/8gAXqos-aHE/v-deo.html
Coaching brisket - ua-cam.com/video/XXsVxK7VIcc/v-deo.html
10 Backyard Fundamentals - ua-cam.com/video/kzWWpvJEpck/v-deo.html
12 H-n-F Fundamentals - ua-cam.com/video/VUG9MvuCWBQ/v-deo.html
7 Fundamentals Weber Kettle - ua-cam.com/video/IRwSk91PgUs/v-deo.html
Ultra Low Slow - ua-cam.com/video/QavVUpbV8ek/v-deo.html
$220 Wagyu v $50 Angus - ua-cam.com/video/1RAbLiBhx20/v-deo.html
S&P v Moola Rub - ua-cam.com/video/Ykdy0bv2JIU/v-deo.html
Gold v Black SRF - ua-cam.com/video/Vqqrc0g3JbQ/v-deo.html
Umami Brisket - ua-cam.com/video/d9YqXR9_fi4/v-deo.html
Impossible 2-hour - ua-cam.com/video/VVsE6-RYYB8/v-deo.html
Instapot Brisket Calderata - ua-cam.com/video/F9ld_2eZfDI/v-deo.html
REDO 7 Fundamentals - ua-cam.com/video/nKtpcBINwyA/v-deo.html
Brisket Cooked in Butter - ttps://ua-cam.com/video/tE46WFWXUD0/v-deo.html
@@SlapYoDaddyBBQ thank you very much for all of these great resources! Since finding your channel, I have already watched many of them. 😁 I made your sausages tonight and they were excellent!
That looks fantastic. I have been getting into sausage making and I have to try this one for sure. If you are ever up in Nor Cal, check out Lockeford Sausage. They make a Luau sausage that is so delicious.
I work in Sacramento so I'll check around. What stores carry it?
@@SlapYoDaddyBBQ it's a small family owned meat store in Lockeford. You have to go there to get it, but it is worth the drive.
@@chrisbrennan2208 Thanks for the tip. What flavors do you recommend I try?
@@SlapYoDaddyBBQ Defiantly the Luau, the basil, and the bawts. They have a bunch of diff ones, all have been really good.
Soo Sifu: That was am excellent lesson in making a great sausage! It looked really delicious, and appetizing! You did a great job creating the sausages and smoking it in the pit barrel smoker! Looking forward to seeing your next video of creative “Yumminess!” Much Aloha to you, Sifu, and the loved ones!🧧🤙🌅
Mahalo Bill. More sausage recipes coming soon. Maybe a Hawaiian style Teriyaki version or Chinese Larp Cheong
Soo Sifu: Looking forward to the future videos! I can imagine the taste of the Teriyaki-infused beef sausage - Yum! the Larp Cheung will probably be great compared to the ones we get from the Asian Market. Best wishes and regards, Sifu!🧧🤙🌺
Harry you done went and starved me to death,looks amazing!!!
Never met a sausage I didn't like. Give this easy recipe a go and let me know how it came out
Mmmmmm,they look yummy. I love your video I'll try this recipe!
Give it a go and let me know how it came out!
@@SlapYoDaddyBBQ Sure thing ! I just waiting on my grinder to arrive.
Harry thanks for the instructional help. We appreciate it
Thanks for watching Thomas!
Thanks for the video Harry. You're the man.
Thanks Javier for stopping by
Another awesome video. Did you say " Brisket Beef Stew"?? I would definitely like that, even better a brisket Chili. Sausage looked great, almost simple to make. Nicely Done. Thanks for sharing. 😎.
Yes, like this one with Instapot Brisket Calderata - ua-cam.com/video/F9ld_2eZfDI/v-deo.html
Yum gotta get some at the frige!
City Market in Luling, TX and Kruez Sausages in Lockhart, TX have some of the best sausages in the works Imo.
Yes, those are some of my favorite places also.
www.slapyodaddybbq.com/2013/03/austin-barbecue-crawl-weekend-part-4-of-4-december-2012/
@@SlapYoDaddyBBQ Yes sir. Also have you tried the Elgin sausage around that area?
@@vhf2582 yes, love all the legendary Texas sausage houses.
Ez mode: just measure the meat in metric grams and multiply the result by 0.015 to get the salt content in grams
Thanks
Will try this, looks excellent Harry.
Give it a go and let me know if you have questions
Nice video Harry! The one bit of advice I would love to share speaking from experience, is get a heavy duty grinder from Cabela's, Bass Pro or LEM and a stuffer as well and you will find that sausage making is so much more of a pleasurable experience. Cheers!
Thanks for sharing! I have a steel kitchen aid attachment that works a lot better than my cheapo electric one.
www.amazon.com/dp/B00BVC0LC8/?ref=idea_lv_dp_ov_d&tag=aiponsite-20&linkCode=iil&ascsubtag=amzn1.ideas.38E1B2NX9TVOB
Amazing! Is it possible to find a restaurant on yelp or Foodlocator to taste these delicacies?
Order from my buddy Scott Fiebig at TexasHotSausage.com.
He makes them much better than me.
Man that looks seriously good.
Rockstar.
Thanks for stopping by Jaime
Thank you Harry, great video...very informative..
You're very welcome Jim
Looks good, I have a separate sausage stuffer and it’s sooo much easier to use than the grinder
Obviously you forgot the garlic? ; )
Yes, it's easier and faster to use a stuffer What brand do you like? I'll feature more sausage recipes with garlic in the future like a garlic chorizo sausage. Yes, I like garlic in my Kielbasa.
I don’t remember the brand I’ve had it for a long time.
Yo Mike I'll bring the meat if i can try out your sausage stuffer. ;) (love, your neighbor)
That looks a lot like the most popular sausage that we eat down here in South Texas called V & V sausage. It's very peppery and the most beef tasting sausage I have ever tasted. It's VERY addictive!! We put it in eggs in the morning. Smoke some if the afternoon with mesquite and eat it with rice, beans and german potato salad. I will take V & V sausage over any bratwurst out there because of the high beef content. Btw, the one you made looks very much like it! Great job!
Except V&V has a ton of garlic
@@duanehenicke6602 I never really tasted the garlic, only the great pepper flavor. But then I really like garlic and can eat it raw ..ha ha www.heb.com/product-detail/v-amp-v-pork-beef-smoked-sausage/486290
This is a simple delicious recipe. The real one has 5% of beef heart in it to give it a slight irony flavor note. I could not find beef heart so I'll feature that version in the future. I have many more sausage recipes to share as it's fun to make them.
Looks like a garlic Kielbasa?
@@SlapYoDaddyBBQ Have you tasted it before Harry? All of the Texas HEB stores have it. Also, since you are in Texas ask some of your BBQ buddies for some. It's a mainstay in just about every Texas kitchen.
Great looking sausage, Harry. I like many different kinds of sausage, especially with lots of garlic. Kielbasa is part of my roots. Cheers!
Me too Dwayne. I'll make a garlic chorizo sausage in the future. I have many dozens of sausage ideas as I love sausages from around the world.
@@SlapYoDaddyBBQ Thanks! I do love chorizo sausage very much.
You deserve a nice cabinet for all those trophies, man.
LOL! Taking up too much room!
My mouth is watering, looks amazing! Great vid!
Thanks!
Thank you for the bbq love, can you make a chicken tikka sausage or a curry inspired sausage?
Great suggestion! I will try!
Great video. Thanks for the tutorial.
Glad you liked the video. I'll be doing more sausage recipes as they are a fun cook
Nice job, Harry! Love me some Texas sausage!
Make a big batch and freeze after smoking. Good for 6 months
Great video one of my goals I been wanting to learn and accomplish👍
Give it a go and let me know if you have questions
Nice! Not exactly brisket trimmings, but the full deal. Wait, I didn't know at 3:40 that my wife's kitchen aid has attachments to do this, but then I always thought of it as her baking tool. Is she going to be surprised...I hope? BTW, the PBC might be a great choice giving lots of vertical room and running ~ 300F in that smoke fog environment.
Yes, use the Kitchen Aid attachments as they work well See my Spam episode where I use the Kitchen Aid ua-cam.com/video/uSRGsSN9hLc/v-deo.html
Love the PBC for smoking sausage
Sausages looked amazing I would’ve did have sausage and other half maybe a brisket burger
Great idea to do a half-and-half!
Another great video, Harry!
Thanks
Another great video, Harry. Could you do something really different, Chinese Lap Cheong? I've only seen some sketchy videos out there and would love to see your take on it. I think a lot of us out here would love to see it too because outside major cites it's entirely unavailable except for internet factory sausage.
Happy to add that to my list. Maybe I should start a sausage channel?
@@SlapYoDaddyBBQ please do!
13:17 made me subscribe
Thanks for your support!
Cool video! I would always purchase my sausages. I never thought about making my own sausages. It seems like a pretty easy process. The pit barrel smoker! Is that like a gateway smoker? So much Yexas style brisket, it makes my mouth water. 🥩🍻🍺🚬😆😁🙂
Yes, it's too much fun making your own sausage even though it's easier to buy them for $5 a pound! I like playing with cool cooking gadgets.
@@SlapYoDaddyBBQ I like to make sausages with mashed potatoes. I've been watching videos and they cook their sausages in beer, then they grill their sausages. I was wondering, does boiling the sausges first, then grilling them, is there a difference in flavor?
@@victorlui5955 only one way to find out!
@@harsoo 🙂
Another great video! I will try the slurry in my venison sausage this winter. Any suggestions on spices for venison sausage would be great
For deer meat I like to use juniper berries in the recipe. Give it a go and let me know how it came out. Deer meat is not easy to come by in Los Angeles
@@SlapYoDaddyBBQ thanks for the recommendation,if I have a successful hunting season I may ship you some if you'd like some
@@brianpotter2135 better yet maybe I can drop by and cook it with you? :-)
Looks very delicious but not sure without Mr. Beans approval lol thanks for sharing.
Yes, Mr. Beans got to taste after the shoot was over. He was asleep when I shot the tasting clip.
Hey Harry, let me know when the houses next door to you or across the street come up for sale! 🥴
LOL! Howdy neighbor!
Awesome job Harry.
Thanks Janice
I'm wondering right now how that would be with a mess of Thai Red Curry paste? Yum!
I love curry so spicy sausage should be yummy. I use curry paste in the BBQStars.com videos I was in. See my Facebook page
Looks amazing, is it best to cook and freeze or freeze uncooked and cook as desired?
Cook and freeze
Thanks much my friend!
You're very welcome
FINALLY A SAUSAGE MAKING VIDEO
You asked so I will make sausages!
Oh man, those look real good. Will a chuck roast work if I dont want to use brisket?
Sure, just be sure to add some fat as the chuck roast is very lean. You need 70/30 ratio of meat to fat for a good sausage. Alternatively, you can add bread crumbs or milk powder. I'll cover more sausage black belt tips in future videos as sausages is a specialized cooking skill.
Fly across the country just to taste SAUSAGE 😂😂😂
Life is short so use sausage as excuse to hang with BBQ Brothers and Sisters!
You already know man just a little jokey joke lol
I actually been making my own I made my own boudain two days ago
PBC for the win
Love my PBC!
I got to meet you. Looks great.
Never met a sausage I did not like!
What temp, how long, and what wood. Please explain.
275F Pit, 165F internal meat temp, post oak if you have some
why not mixing the seasoning with cold beef broth so the seasoning can be absorbed into the meat properly
Sure you can use beef broth instead of water.
Would you smoke it then freeze it, or make it then freeze it and defrost and smoke it?
I suggest, cook, cool, slice, freeze, pop frozen half foil pan into 350 oven 3 hours, serve
Hey harry. What temp and how long did the smoke take? What internal temp did you shoot for?
After learning from Sausage Master Bill Dumas, I did it wrong (see Bill Dumas part 1 and 2). You smoke twice to get the snap and texture right. Don't follow this video and watch my Bill Dumas Sausage Sensei videos as I learn from him
This may be a stupid question. Do you use include the blade and dye when putting the meat in the casing?
Alberto, can you clarify your question? I did not use any dye
@@SlapYoDaddyBBQ I used the grinding blade and the medium size plate for grinding. For the sausage stuffing phase I used the stuffer tube, and the grinding plate, but no grinding blade. Was I correct or am I supposed to use the blade while stuffing too? Thank you for your help
It looks like you over stuffed. I use a needle from an insulin syringe to prick casings. Also when you smoke as soon as it tenps pull it and put it in ice water. It will keep casings from getting too hard.
O yeah! first view! great cook!
Thanks for stopping by Michael. Feel free to browse my 180 other videos when you have tine
Good job!
Thanks for stopping by
1 teaspoon of salt per lb of meat. fry sample taste then add more if you like.
That works!
Hmm. All the sausage i've made and all i've ever seen made was always seasoned before the grind.
I'm not an expert sausage maker so follow an expert you trust.
I can only show you what I do and what has worked for me. Your mileage will vary.
My palate agrees with you on the salt percentage. What finish internal temp are you looking for?
About 170F
Hi Harry! Thanks for the great videos. How many grams of salt per pound of ground meat?
1% by weight
1% by weight
Thanks Harry!
Hi Harry. Did you grind in the hard fat from the brisket?
soft is better. toss the hard fat
@@SlapYoDaddyBBQ I thought so but I couldn't tell if you were crazy enough to use it in the video! LOL Thanks for answering me. :)
Harry, did you switch to a "stuffing star" before beginning to stuff the cases, or did you leave the regular grinder knife (blade) installed? That looked like a nice product for the home sausage-maker. I would be very happy to achieve a similar result.
I left the cutter on as I wanted a finer texture. The single grind on tough brisket is a little too chewy for my liking
Mmmmmmmmm yummmm
Delish!
Harry, did you add additional fat? Or was there enough from the brisket. Looked like there was more once it was cubed out.
Yes I ground up the brisket fat also
@@SlapYoDaddyBBQ oh sorry, I was asking if you added another source of fat or was it all from the same cut
If I decide to make a 15 lbs pack of brisket. Should I just double your ingredients?
I had 6 lb or brisket so if you are doing 15 lbs, you need 2.5 times
I wonder what temp it was smoked and about how long it took.
About 90 mins in 275F pit to get to internal temp of 165F
Harry Soo thank you so much Harry!
Hello at what temperature and how long did you smoke the sausage in this video
250F until internal is 165F - 175F. You can also smoke twice for a better snap on the casing
Nice! How long did you cook the sausage?
Hey AJ, I smoked @ 275F until internal hit above 165F.
Harry Soo ok cool. Question, did you check each link though?
@@a.j.martin9113 yes
Hey Harry, I've been watching for a while now and I have learned a lot from you. What has been bothering me lately is your videography skills. I don't expect you to be George Lucas, but you should buy a lavaliere mic and a tripod for your camera. Your sound would be so much better and you would be able to use two hands during show and tell time. The quality of your productions would be drastically improved. Happy videoing.
Yes I am now using a Benro tripod and Shure MV55 and Rode shotgun. I also upgraded to Galaxy S10 for better low light video. I'm working to improve and thank you for your suggestions.
How much water did you use for 6 pounds?
My sausage teacher Bill Dumas @SausageSensei suggests about 10% so 6 lb of meat farce + 0.6 lbs ice slush
So you just use the brisket fat? You don’t add any pork fat right?
You can add pork or beef fat. I did a 100% beef sausage. Its common to mix pork in Texas. I'll do a Texas Jalapeño Cheddar sausage as that's my fav!
@@SlapYoDaddyBBQ Thank you Harry! I am about to do my try outs just now! I´ll let you know if I could make it jeje
Hi Harry, do you know of any machine that chops/minces the meat instead of grind. Im trying to make a certain asian sausage that requires chopping the meat.
Thanks
You change the cutter die to change the coarseness of the meat. See this video for various dies ua-cam.com/video/ppLFWZfOtko/v-deo.html
It looks like you did a whole brisket not just trimmings! Lol.
I wanted to make a batch to freeze and did not have enough trimmings.
harry make KÄSEKRAINER(cheese filed sausage)
Sounds delish. You have a family recipe to share. I've never done a Kasekrainer!
@@SlapYoDaddyBBQ ua-cam.com/video/rPBKwUSErDI/v-deo.html
Would u cook pork sausages to the same 170degrees as these beef sausages
Any ground meat has risk of contamination unless you prepare the animal yourself so 165F+ is the safe temp
Thanks for the info / Btw another great video keep them coming
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Very impressive Harry. I would love to chew on some of that.
It was super delish, moist, fatty, and flavorful with a little pepper heat
What temp @Harry Soo
I like 275F smoker until internal is 165F
What about the cure, I didn't see it added. I thought you need cure for smoking sausage because of the danger zone 40f - 140f?
You don't need nitrates if you are not extending shelf life of your sausages. You need to cook cured and uncured sausages until internal is 165F+. Uncured sausages are delicious without the cure.
if u cold smoke them at 150 degrees to put in fridge. but if u smoke at 250 degrees to fully cook immediately then u won't need to cure it.
How long and to what temp?
275F smoker until internal is 165F; about 2 hours
jayny Good question wondering that myself
U need a dedicated stuffer
Yup, need to buy more gear!
With todays prices that’s $500 worth of sausage.
LOL!
No smoke wood chosen?
I had some left over wood at the bottom California Red Oak which was leftover from my BBQ class