Sausage - Egg Brunch - cooking recipe

Ingredients

1 lb. bulk sausage
6 eggs
2 c. milk
4 to 6 slices bread, crust removed and cubed
1 tsp. salt
1 tsp. dry mustard
1 c. cheese

Preparation

There are two basic smoking methods - hot smoking, in which the game is exposed to more direct, 120\u00b0 to 180\u00b0 temperature and cold smoking, the method most often used for fish.
In cold smoking, smoke is directed to the fish from a separate heat source.
What's needed is a 70\u00b0 to 90\u00b0 smoking temperature for up to 36 hours.
The easier of the 2 methods, hot smoking, takes 6 to 8 hours, depending on the smoker and the size and amount of fish or game.
For hot smoking, the heat source needs to be 14 to 21 inches from the smoking racks.