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.
Increase the heat of the smokehouse from 0 to 160 degrees F (71 degrees C) and close the dampers. 4. Hang the fresh, dry sausage from meat smoking sticks or place on racks inside the smokehouse. Make sure there's about 1 inch (2.5 cm) between the sausages to allow the smoke to touch all surfaces.This will result in an even distribution of taste and color. 1  The kind of sausage you smoke is a matter of personal taste. Mix 2 teaspoons of cure in with every 10 lbs. of meat. 2  You can find cure in the spice section of most grocery stores, at specialized butcher's stores, or online. 3  When using store-bought sausage, remember to ask for certified meat, as it has already been cured and is safe to smoke.