Help! Snack stick S.O.S.

[slevin]

So I was smoking snack sticks for the first time today and I ran into an issue.

I had the sticks in my MES 30 for about 9hrs.I started drying them at 120 then bumped up the temp every hour by 10 till I hit 170. I experienced a stall at about 137 for like 3 hours.

Then a storm came out of no where and I had to shut down my operation before I could reach 153. I put them in an ice bath to stop the wrinkling and they are currently blooming.

My question is are they safe? Everything I'm reading says they are technically pasteurized and should be safe. Is that true?

Also is it unusual to hit a stall like that? Im thinking my smoker was too full and I had the links too close together.

Thanks for the help.

Shane

 

[slevin]

When I took them out they were still stalled at 137.

 

[dirtsailor2003]

Nope you should have finished them in the oven. You really need to take that ground meat to an internal temp of 152-156.

For safeties sake I wouldn't eat them.

 

[slevin]

I had dinner in the oven at the time. Could I still put them back in there?