Ground venison too old?

[Rpods]

I ground some venison and mixed it with 30% pork scrap a week and a half ago. It was kept cold and then frozen within 36 hours. I set it in my garage to thaw as my garage should not have exceeded 40 degrees. It took about 2 days to completely thaw. My concern is that it has been thawed since Monday. It has been relitively colder in the garage (30-35 degr.) My intentions were to do 1/2 breakfast sausage and half summer sausage. Would I be better off making it all summer sausage at this point or would I be okay with my original plan? My thoughts are that with the nitrates and the curing process of the summer sausage that it would kill any potential bacteria. Am I way off base here or over reacting? I would not be able to mix this sausage until tomorrow night. I know this is kind of a loaded question but any insight would be greatly appreciated.