Question about pork loin

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panfisher

Newbie
Original poster
May 23, 2008
21
10
Iowa
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?
 

panfisher

Newbie
Original poster
Thread starter
May 23, 2008
21
10
Iowa
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.
 

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