I'm a newbs at both forums and the world of cured/smoked meats. To start out I chose the summer sausage kit from high mtn, followed all directions and added high temp cheese w/ peppers. Turned out great on the smoker but by the time it was done I was up all night and passed out during the blooming process after hanging the sausage at room temp. It was placed in an ice bath before hanging but was in room temp for 5.5 hrs instead of 2-4 hrs before refridgerating. Should the sausage still be safe for eating after hanging in room temp that long?