Food safety question

[wnctracker]

making kielbasas and the second batch went on late. Until I crept the temp up it was 1:00 am so left it at 150F, internal temp was 100F went to bed and woke up to a 120F degree smoker with slightly wrinkled sausages with internal of 100F. I just set temp back to 150 and in a bit will set to 165F to finish.

Have I ruined this batch? Were they at too low of a chamber temp for too long to be “food safe” or are they fine? Should I just finish them in a water bath and call it good?

Any advice!?! I’ve been making these venison kielbasa for a decade and never done it over night. Lesson learned

 

[chopsaw]

I can't tell you yes or no ,, but if it was me I would pull it out and poach it in 175 degree water , and check the IT after 15 minutes . I look for 152 . Assuming you used cure .

 

[wnctracker]

I can't tell you yes or no ,, but if it was me I would pull it out and poach it in 175 degree water , and check the IT after 15 minutes . I look for 152 . Assuming you used cure .

 

[chef k-dude]

Not enough info. But I DO recall a rule of thumb here...something like no more than 2 hours above 40f and below 140f or something like that. All you provided was one time of 1AM. we have no idea what the rest of the timeline is except you posted at 11:30 AM.

We also dont know what overall method you use...recipe, etc.

 

[bmudd14474]

what was the time between when you left it and when you found it? Also did you have a temp probe in there that tracked the smoker temp from the time you slept?

Also you said Kielbasa. Im assuming there was cure in them?