My curing chamber started cooking cold smoked deer sausage now what

[deer_ed]

I have inkbird controller for temperature and hooked to a proofing burner outside as temperature is always below 55. I come home the other night and high alarm is going off and chamber is at temp of around 150. I immediately unplugged it and temp outside was about 20 so they cooled down quickly. Is sausage ruined. They had been drying about 2 weeks already. Used Bactoferm T-SPX and cure #2. The recipe has almost 8 teaspoons of cure to 25 lbs sausage any opinions or ideas? Did I kill good bacteria?

 

[indaswamp]

Yes, you likely killed the bacteria....depending on how long the temp. stayed above about 131*F.

Your sausages have likely been pasteurized. Still edible, but I'd suggest nixing further drying and freeze the smoked deer sausages for future use. Time to regroup and start over with a new batch after first figuring out to mitigate this from happening again.

 

[deer_ed]

Yes, you likely killed the bacteria....depending on how long the temp. stayed above about 131*F.

Your sausages have likely been pasteurized. Still edible, but I'd suggest nixing further drying and freeze the smoked deer sausages for future use. Time to regroup and start over with a new batch after first figuring out to mitigate this from happening again.

Do I need to further cook the sausage maybe and make sure it hits 155 internal temp?

 

[indaswamp]

Probably a good idea if you don't know how long the sausages were at 150*F.