Smoker Turned Off Overnight, is Summer Sausage Safe to Eat

[gsmoker]

Started smoking summer sausage yesterday in pellet smoker at about 5pm. Basically cold smoking. Temperature set to 175, but probes at top of smoker reading 135. No probes in the sausage, since I didn’t expect them to finish up until the next day. I went to bed at about 10:30pm. Set a low temperature alarm for my probes. However, my phone was on silent or do not disturb mode. We lost power my momentarily at about 11:30. This caused the smoker to stop smoking. The temperature in the smoker dipped to 55 by 6:30 in the morning. I woke up this morning and realized what happened. I turned the smoker back on and it is back up to temperature. Is the summer sausage going to be safe to eat? It has cure in it.

 

[smokerjim]

If it was cured properly I would say your fine!

 

[DanMcG]

Like Jim said, with the proper amount of cure it will be alright.
You were cold smoking at 175°? For sausage thats pretty hot, even for hot smoking. Under 75° is cold smoking.

 

[chef jimmyj]

You are fine.
The term Cold Smoking is pretty broad. In its simplest term, any temp Below 180°F can be considered Cold Smoking. Example Cold Smoked Kielbasa smoked in progression from 130°F to 170°F to an IT of 150°F. However, Dan, you are correct, according to the Pro's, Marianski, Etc., Cold Smoking is under 75°F.
I guess we should call 75 to 180°F WARM Smoking but its not a commonly accepted term...JJ

 

[BGKYSmoker]

Cut a chub
If it squishy in the middle i would think twice about eating it.

 

[gsmoker]

Thanks everyone for all of the feedback. I apologize for using the incorrect terminology. Just meant to say that the smoker temperature wasn’t warm enough for it to finish up overnight, so I went to sleep. My smoker tends to run cool when it is loaded up.
I’m still smoking the ss right now, but it should finish in an hour or 2. After cooling, I’ll cut a link in half to inspect the texture before packing.
Happy smoking!