I had 10 pounds worth of venison roasts curing in a corning cure in my grandpa's walk-in cooler. All pieces were under water and would be ready to take out and package today. He called my yesterday and said that the cooler quit running at some point. We don't know when. The meat that he had hanging in there was bad. It got up into the 80's last week. The cooler is in his garage. He said he thought that my meat would be okay with it being cured, but I'm not sure. It doesn't smell bad, but with the pickling spices, I wonder if it's just masking any bad smell. What's your thoughts? Thanks for the help.