Time for getting sausage to 155?

[Kevin A]

Dry or get really sick from it staying in there way to long at the temps you say.

I was going to say the same. It seems like the SS was at an extraordinary long time and at a low enough temp that I'd be MORE concerned about food safety than taste or texture at that point.

If it were my choice, I'd chuck the meat & chalk it up to experience.

[NePaSmoKer]

Dry or get really sick from it staying in there way to long at the temps you say.

I was going to say the same. It seems like the SS was at an extraordinary long time and at a low enough temp that I'd be MORE concerned about food safety than taste or texture at that point.

If it were my choice, I'd chuck the meat & chalk it up to experience.

I would do that to.

[Bigbirdoffroad]

Gotta agree. Toss it out, buy a dual probe Auber and start over.

[OU812]

Dry or get really sick from it staying in there way to long at the temps you say.

I was going to say the same. It seems like the SS was at an extraordinary long time and at a low enough temp that I'd be MORE concerned about food safety than taste or texture at that point.

If it were my choice, I'd chuck the meat & chalk it up to experience.

I would do that to.

Ditto.

When in dought throw it out.