I made up a new batch of beef summer sausage and put it on the smoker this morning. I started out at 120 degrees for an hour then brought the smoker temp to 140 then 160 after a few hours. At the 12 hour mark, with the smoker staying between 160 and 170, the sausage IT got to 140 degrees, stayed there for an hour or so and then dropped to 136 and held there. Seems that over 12 hours is too long at 160-170 and I'm sure it's dried out too much. Looking at the FSIS guide to safe cooking temps, it appears that if it reached 140 for 9 minutes, it should be safe. Am I reading that correctly? Thanks.