Info request-refreezing thawed pork loin

[KyNola]

Need your expert advice.  Took a 9 pound pork loin out of the freezer to thaw in the refrigerator in order begin curing process this weekend to smoke for Canadian bacon next weekend.  Change in plans means I will not be available next weekend to smoke.  The loin is still in the original cryovac packing.  It is still quite cold although thawed so I am opting to put it back in the deep freeze until my schedule allows me to thaw, cure and smoke.

Think I'm OK refreezing previously thawed meat?  Seems I read where it is OK but want to make certain as Jan is a little nervous about it.  I know my good friends here will steer me in the right direction.

Thanks to all of you for your expertise,
KyNola

[squirtthecat]

I think it would be Ok...  You haven't opened the package yet.
And then a week soaking in cure #1 should take care of anything else.

You'd better send that CB to Hal and I when you are done, we'll do some forensic analysis on it to make sure it is safe..

[classicrockgriller]

I have bought whole pork loins frozen, allowed to thaw, cut into sections, vac-paked and refroze.

[KyNola]

Thanks guys.  I trust your expertise.

[Habanero Smoker]

As long as you fully thaw it in the refrigerator you can refreeze it. The only exception would be if you thawed it and stored it in the refrigerator for several days (after being fully thawed).

[KyNola]

Thanks Habs.  Not stored thawed in the frig for several days.

[Habanero Smoker]

When curing meat you want to make sure you have a good piece of meat to begin with. The meat is safe to refreeze. The reason is that bacteria will still grow at temperature below 40°F, and the longer you hold the meat in the refrigerator the more bacteria will accumulate on that piece of meat. Also if it were thawed on the kitchen table at room temperature, the bacteria will quickly multiply on the warmer surface area of the meat. Freezing does not kill bacteria, it just puts them in dormancy. After being thawed out again the bacteria on the meat has a big head start.