I have a full cooker today with 5 bags of mixed meat. Porterhouse steak, beef shortribs, brisket, kidney, and Italian sausage. Various times, all at 130F/54C. The steak for dinner today, the shortribs for tomorrow. The others in the fridge.
I know that is too low for Italian sausage, but I mostly want to reduce the bacterial count and extend the length of time they can be eaten. They were only a day from expiring.