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.
the target temperature of a raw sausage is 160 degrees fahrenheit the meat of the sausage should no longer be pink carryover cooking it s best to remove the sausage from the grill at about 5 degrees below the desired internal temperature for small portioned items like sausages this is called carryover cooking the heat that resides in the recently cooked item will continue to climb internally for a period of time after removing from the grill