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 The sausage is then smoked over sugar cane and pecan wood for an extended period, often stretching up to 14 hours. 2  A minimum of 4 hours smoking is necessary. 3  The result is a dark color, smoked and spicy sausage, also intensely flavored. 4  The level of spiciness depends on the extent of smoking, the region and the cook.