Have a question for those who know so much more than me. I made some ring bologna over the week end (1/2 pork, 1/2 beef). I used the seasoning and cure #1 per the kit I bought direction's. I didn't get a chance to smoke it Monday like I hoped so had to last night. I put it in the smoker at about 140 degrees for 30-45 minutes to start to dry. Then added smoke and bumped up heat to 175-180. At about 9pm the IT of the bologna was about 145, but at a little after 10 when I had to pull it so I could get to bed, IT was between 148-150 (checked a couple different rings). So they were at 145+ IT for at least an hour, and got to 150ish. My question is would these be safe to eat cold? Or would it be better to freeze them tonight and then hot cook them when I wanted to eat them. I know I've read here about some guidelines of minimum IT of X, but if at Y for a certain amount of time it is good too. Didn't know how cure #1 would play into that as well.