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.
8. The sausage should now be returned to a 40 deg F cooler to cure. 4-6 hours should do it but overnight is better. Donât be in too big of a hurry, if your cooler is 38-40 deg the sausage will hold for a couple of days.ang the sausage in the smokehouse and let the surface dry for an hour or more before you start the heat. Again, donât be in a hurry. 10. Using your favorite hardwood (hickory is a good choice) apply a heavy smoke at around 100 deg F for 1-4 hours. This is a matter of personal taste, first time out try 1-2 hours.