Well i fell asleep,smoking salami. It was from a cabelas kit using a Masterbuilt electric smoker. What i do know is i had it set at 180 degrees the last time i checked it it was at 132 with 2 hours left on the timer. When i checked it about 3 hours later smoker was off and internal temp showed 133.I started at 120 for an hour bumped it to 140 for an hour 160 for an hour then 180 for 4-5 hours before the smoker shut down. I am not real familiar smoking to gauge how fast the temp raises . it was in the single digits outside with the vent about quarter of the way. Any one have any idea if its would,be safe to eat? My intructions said to pull at 156 and place in a water bath.
I did throw it in a water bath for 20 minutes and it is now in the fridge. Any suggestions what are the chances it reached 156? Is it too late to put it in the oven. If I can go that route what should I set the oven temp to?
Edited by newbie86 - 12/28/15 at 2:05pm