BRADLEY SMOKER | "Taste the Great Outdoors"

I was smoking some bacon and jerky.  I had the Bacon on the bottom rack.  Set the temp for 150.  I pre-heated to 120 (I was in  a hurry)  then placed food in smoker.  It took about 3 hours to figure temperature was not high enough DUH.  I then figured out the heating element was shot.

Food is now in oven.  Is it safe to eat?  I worry because it spent 3 hours with only the smoke on below 140 degrees.

Thanks in advance

You should be good, both of the meats had cure in them and your smoker didnt get over 140 F so the cure is still active.

The key is the cure, if it didnt have cure i would say chuck it.

Thanks I agree.  Just wanted re assurance :)

I was more worried about the Jerky.  Because you cook the bacon again.

I just tried the bacon so if I die......
J/K

Thanks alot