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 kind of sausage you smoke is a matter of personal taste. The most popular types of sausage to smoke are summer sausage, breakfast sausage, fatties and patties.  If you're using homemade sausage, always use a cure to prevent botulism, a harmful bacteria, from developing in the sausages.