A critical essay about Eric Lenneberg's Critical Period Hypothesis, which demonstrates that his idea of when this period starts or ends changed continiously, with an own study (whether it is possible to learn a foreign language without an accent after puberty) on Russian emigrants to Germany.
1 Stuff prepared sausage into 3-inch diameter fibrous casings. 2  Smoke at 140 degrees F for 1 hour, then at 180 degrees F until internal temperature reaches 160 degrees F (insert a meat thermometer in the thickest part of the sausage). 3  Remove from smokehouse and spray with hot water for 15 to 30 seconds.
1 Knead the mixture for 5 minutes. 2  Stuff the mixture into natural skins, naturine skins or silk skins. 3  Thin sausages need 7 days at lukewarm room temperature to dry properly and thick sausages up to 14 days. 4  Too much heat in the first 3 days can lead to fermentation.  Either smoke twice or eat as is.