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Cold Smoked Buckboard Breakfast Links. qview

post #1 of 15
Thread Starter 
Along with the breakfast links I made this weekend I wanted to try something different. I used Hi Mountain Buckboard bacon cure to make some breakfast links that I could cold smoke like buckboard bacon.

One pound of ground pork butts and the buckboard cure kit. I only used 1 lb in case they did not come out good. If I like them I will make more next time.

I measured the proper amount of cure/seasoning based on the weight of the meat according to the instructions and mixed thoroughly. I then stuffed it into sheeps casings

Twisted some links

I let them sit in the fridge overnight and smoked them today. Here is a pic just after they went on the smoker

Here is a couple hours in. The small patties in the back is from the meat that was left in the hopper after stuffing. I was burning RO lump and Pecan chunks. I kept temps between 125-150 for the first hour. Then bumped temps up to about 185-200.

It took about 2 1/2 to 3 hours for everything to cross 140 internal temp. They took on a nice deep red color like the exterior of the buckboard bacon does.

I have them resting in the fridge now and will do a taste test after frying them to finish cooking later.

Thanks for checking out my sausage experiment
post #2 of 15
Boy that deep red sure looks good. After you're finished, I am sure they are going to taste even better than they look.
post #3 of 15
Thread Starter 
Thanks Dexter. I hope your right. I plan on doing the taste test tonight and will report back.
post #4 of 15
Send some over. I'd be more than happy to do the taste testing. biggrin.gif
post #5 of 15
Thread Starter 

taste test

Ok, I fried up one link and one pattie for a taste test last night-it was great. Definately something different. Basically it was a sausage texture but bacon flavor. (Best of both worlds I guess) The edges even got a little crispy like bacon. Slightly salty like bacon. My wife had a couple bites and a few minutes later says "my mouth still tastes like bacon" icon_mrgreen.gif

I would definately make this again in a bigger batch next time.
post #6 of 15
Those links sure look good and I never would of thought of buckboard sausage but it does sound pretty yummy. Nice idea there wutang.PDT_Armataz_01_37.gif
post #7 of 15
I don't know how I missed this thread.
This is something I need to try soon, it sounds great. thanks for the Q-view and the idea Wutang,
post #8 of 15
Good looking sausage! I doesn't hurt to experiment once in awhile. Never know what you may come up with.
post #9 of 15
Great looking sausages...
post #10 of 15
What a great idea! I completely missed this thread somewhere along the line. Really creative. And, I gotta tell ya, the thought of sausage that tastes like bacon has my mouth watering like crazy. Thanks for the post.


post #11 of 15
Interesting.........and sounds good.
post #12 of 15
So they were Hot smoked..as in cooked? They look darned good!
post #13 of 15
Looks and sounds great. Where did you get the cure?
post #14 of 15
Them look mighty tastey buddy! Might have ta give that a whirl here onea these days!
post #15 of 15
Thread Starter 
Cowgirl, you haven't come up to help with building a smokehouse yet so I didn't truly cold smoke them. I smoked at temps that were close in line with the instructions that came with the buckboard cure kit.

I bought Hi-Mountain Buckboard bacon cure at a Scheels. I have also seen it at other stores and they have a website too.
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