So, I'm doing the Sausage makers 3" beef summer sausage kit. The instructions states it will take around 8 hours at 170 degrees to hit 152 IT. Kind of wondering about this. I'm holding a solid 170 degrees ambient right where the sausage is. At 3 hours the sausage is at 112 degrees. So, unless I'm going to see a stall with the IT. This will be done far sooner then claimed. Thoughts?