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So to make sure I am understanding your Chart the "Product is Safe" if it was say At 155 Degrees for 17 Seconds for a Cured Product.  Or no Matter what we should strive for the 158 Degree Target

Thanks for the quick response that makes total sense.

Hi am new the forum and have some experience with Sausage/Smoking.  My question I can't seem to find a straight answer on is Internal temperature of the Sausage. I have a Summer Sausage recipe that says Smoke until 145 degrees then Ice Bath A Salami Kit hat says 156 degrees Wiener Recipe that...