This question is relative to imitation bacon but could apply to anything that is cured. I’ve read about the dreaded DANGER ZONE of 40-140, and an associated 4 hour rule. When making imitation bacon where the recommended smoker temp is 170 after two one-hour periods of even lower temps, it would seem that there is little doubt that ground meat is going to spend more time in the danger zone than 4 hours to reach 140. Now, it finishes off at 160 at some point, so despite it being in the danger zone for quite awhile, does the 160 finish temp make it safe again? My imitation bacon contains pork and venison, no poultry. Does the curing process negate the risks of the danger zone timeframe? I’d like to know more. I’m not too concerned because we will fully cook the venison bacon again, well above 160, but would like to increase my knowledge. Thanks!