Summer sausage

[broncohunter]

I have had summer sausage in casing in fridge at 37 degrees for 2 weeks. Do u think it's safe to smoke or toss it? Work took an unexpected jump and haven't had time.

 

[TAFKAP]

Did you use Pink Curing Salt at all? If so, I'd say you're good. If not, I'd cut it open and see.

 

[broncohunter]

I used whatever came in the pack. I bought the kit from Walmart

 

[TAFKAP]

Got a link? We could probably find the ingredients and see

 

[spoon]

I use Morton quick cure