PR butchering Okay, talked to some of the old timers in commercial sales and the consensus was…there is no consensus! First thing is, Meat Block. It if is Wild Game, toss it. That is going to hurt but not as much as food poisoning! 2nd, like I asked above, any graph data on internal temp would be an enormous help in answering. Figure it hit 140 and then shut off, so it dwelled for a bit at least. Since it was -17 it probably dropped REAL quick but how quick is real quick? Even if it is -17 hangingin in a smoker, that might have taken a bit to cool off. IT at 140 is 12 minutes which really isn’t that long. Lastly, for the Kielbasa I am assuming you are planning on reheating it before you eat it, so make sure it gets reheated past 160.
For the sticks it is a little different. I wouldn’t hand this out to anyone else, this is the type of thing if I chose to assume the risk of eating that would be my choice but I wouldn’t let anyone else eat any of them.
Of course, the quality of the meat is a question too. If they were beef/pork then how good did they look, smell and feel before you processed them? How careful were you with sanitation?