Hello everyone I recently purchased my first smoker and made a large batch of kielbasa and pepperettes. Everything came out great taste wise but the first batch of kielbasa seems to be very soft possibly undercooked. I tried that batch with one cup of dried milk powder per 5lb of meat which seemed like a lot so I'm not sure if that could also be the reason for it coming out very soft. My thermometer read 155 degrees but the ones in the front and higher up May have been less. My question is if I have them vacuumed packed can I take then out as I wish and just fry them to be safe?? There is the correct amount if curing salt but I don't want anyone to get sick and I would hate to throw them out. I don't mind frying them as long as it's still save to have them in the fridge for a while. Thanks
