Question about pork loin

[panfisher]

Has anyone on her smoked a whole loin to around 130 and then pulled from the smoker, let it cool, slice into chops, and then vacuum seal the chops and refrozen?

 

[SmokinAl]

That would not be safe. You could fully cook the loin to 145 IT, then slice into chops & freeze.
Al

 

[panfisher]

Will do Al, thanks! I was thinking that it’d be a simple way for a quick and easy meal to warm up the smoked chops in the frying pan throughout the week.

That would not be safe. You could fully cook the loin to 145 IT, then slice into chops & freeze.

 

[culpepersmoke]

I like to wet brine (like Pops https://www.smokingmeatforums.com/threads/pops6927s-wet-curing-brine.110799/ )
Then smoke to 145. After they cool down slice some for chops, thin slice for a buck board style bacon.