Sausage - Egg Brunch

1. 1

   There are two basic smoking methods - hot smoking, in which the game is exposed to more direct, 120u00b0 to 180u00b0 temperature and cold smoking, the method most often used for fish.

2. 2

   In cold smoking, smoke is directed to the fish from a separate heat source.

3. 3

   What's needed is a 70u00b0 to 90u00b0 smoking temperature for up to 36 hours.

4. 4

   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.

5. 5

   For hot smoking, the heat source needs to be 14 to 21 inches from the smoking racks.

* Per serving · 4 servings · Values may vary.

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