I have always gone by the "do not refreeze once frozen raw meats" rule. I am currently brining with Cure #1 8 pork chops which I plan on cold smoking (under 80F) to make "smoked" (ham like) pork chops. I plan on saving a few out for eating right away but refreezing the remainder. Is this a safe practice or should I bring the chops I plan for freezing up to 140 degrees for safety sake?
Thank you,
Gil
Thank you,
Gil