@Trevor-Abrams 12 is a little long but 10 isn’t unheard of for Summer Sausage. I don’t like this as it is very easy for something to be miscalculated but appendix a https://www.fsis.usda.gov/wps/wcm/connect/fsis-content/fsis-questionable-content/oppde/rdad/frpubs/95-033f/95-033f_appendix-a/default/ct_95-033f_appendix+a from the USDA will show you time-temp lethality and at above 155 its mere seconds. The issues is that this is removing any safety net you have. Another option is to finish it in water. You ran into a late stall where your water evaporation energy was equaling out your thermal processing energy. Adding humidity or finishing in water. Check out the two most recent Meatgistics University Cured Sausage videos for some information on doing both of those things.

@Trevor-Abrams Can you tell us how long it was smoking for? It might be okay, but there is no doubt you were in the danger zone for too long. Now, it still might be okay but personally, I’d toss it to be safe. If you’re unwilling to do that I would try a small amount of it and wait for a day, if you’re fine then it should be good but I absolutely would not feed any to kids or the elderly. If we get food poisoning, oh no gonna be a rough few days in the bathroom. If a kid or older person gets it it can have serious ramifications. Also, it has happened to lots of us, I have realized it AFTER stuffing and have had to splitcasings and empty them then remix and restuff