I think I know what the answer to this is going to be but I'm asking anyway.
I'm making a summer sausage using 5 lbs of ground hamburger and various spices along with 5 grams of #1 cure. My procedure was going to be, get it mixed well, place in my outside refrigerator for 24 hours, take it out, mix it again, repeat for 4 days. Finally I would stuff it and then smoke.
All went well for the first 2 days but when I pulled it out today I noticed it was not cold. In fact it was 69 degrees It is now sitting in another refrigerator at 36 degrees.
So should I toss it? It had 2 good days with the cure and less than 40 degrees. I don't know how long it was above 40 on the 3rd day. Can I finish the process and smoke to 160? I suspect the prudent thing to do is to dump it but shouldn't the cure have protected it?