Cold Smoked Buckboard Breakfast Links. qview

Discussion in 'Sausage' started by wutang, Aug 3, 2009.

  1. wutang

    wutang Smoking Fanatic OTBS Member

    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
     
  2. dexter

    dexter Smoke Blower

    Boy that deep red sure looks good. After you're finished, I am sure they are going to taste even better than they look.
     
  3. wutang

    wutang Smoking Fanatic OTBS Member

    Thanks Dexter. I hope your right. I plan on doing the taste test tonight and will report back.
     
  4. the iceman

    the iceman Smoking Fanatic

    Send some over. I'd be more than happy to do the taste testing. [​IMG]
     
  5. wutang

    wutang Smoking Fanatic OTBS Member

    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" [​IMG]

    I would definately make this again in a bigger batch next time.
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Those links sure look good and I never would of thought of buckboard sausage but it does sound pretty yummy. Nice idea there wutang.[​IMG]
     
  7. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    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,
     
  8. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Good looking sausage! I doesn't hurt to experiment once in awhile. Never know what you may come up with.
     
  9. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great looking sausages...
     
  10. isutroutbum

    isutroutbum Meat Mopper SMF Premier Member

    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.

    [​IMG]

    Best,
    Trout
     
  11. fatback joe

    fatback joe Master of the Pit OTBS Member

    Interesting.........and sounds good.
     
  12. cowgirl

    cowgirl Smoking Guru OTBS Member

    So they were Hot smoked..as in cooked? They look darned good!
     
  13. Looks and sounds great. Where did you get the cure?
     
  14. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Them look mighty tastey buddy! Might have ta give that a whirl here onea these days!
     
  15. wutang

    wutang Smoking Fanatic OTBS Member

    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.
    http://www.himtnjerky.com/
     

Share This Page