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.
Fresh sausages may be smoked to add flavor only at temperature not to exceed 90F. For dry sausages, smoke to get the flavor you want, but again do not exceed about 90F. Once youve achieved the desired level a flavor you continue the drying the sausages with cool air. The table below breaks down different types of sausages, whether or not they are smoked, cooked and require a cure.