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.
At that temperature, the meat can be smoked for a long time, and that's what it takes to break down the connective tissues. At higher temperatures the meat will get done, but it'll be less moist. It can take from 1 to 1-1/2 hours per pound to smoke the big hunks of pork.hen the smoke starts to roll, it's time to position the meat on the cooking grate. Chops and pork tenderloins will take from 45 to 90 minutes, depending on the thickness of the meat and the actual temperature of the smoker. Remove the pork from the smoker when it reaches 155 degrees.