I screwed up and need help, snack sticks 6 rack digital

[blacknwhite71]

I've been here reading for a while, but I never joined the forum.  My BDS 6 rack worked great for ribs and roasts.  A while back I tried to smoke summer sausage and my controller went out.  So I ended up using my buddy's obs to smoke the meat and Bradley sent a new controller which was very good of them.  I finally installed the controller after moving and haven't been smoking for a while and it worked great or so I thought.  I smoked snack sticks today and started at 120f to dry and pumped it up 10 degrees f every 2.5 hours to 170.  I screwed up by not using a secondary thermometer.  I checked my it and it was at 120 12 hours into this.  I checked my oven temp and it was reading 20 degrees lower than what my controller says.  I played with it over and over again I even drove and bought a new thermometer to make sure it wasn't false readings and it also measured 20 degrees lower than controller temp.  So I know I messed up by not checking.  My question now is did I ruin this batch of sticks?  They were treated with cure number 2 but I'm wondering if the it was too low for too long even with cure.  I have them cooking at a true 170 for now trying to bring the It up to 150.  I'm just curious if they are still good or not.

[Habanero Smoker]

You are still alright and definitely have nothing to worry about.

My question is why did you use Cure #2, for cooked sausage; when Cure #1 is the preferred choice for cooked sausage?

[blacknwhite71]

I may have been mistaken it may be cure number one.  Ingredients are salt 6.25 sodium nitrate,  red 3, let than 2 percent sodium silica aluminate,  and propylene glycol.  It's what the local butcher supply packages and sell for sausage.  What would that be?

[Habanero Smoker]

That is the percentage for Cure #1, but check to see if it is nitrites, and not nitrates. If it is nitrites, that is the ingredient formula for Cure #1.

How did your sticks turn out?