Smoke pork chops
I enjoy smoked pork chops, then cooked on a barbeque. I have a brine recipe I like and normally brine chops for 2-3 days before smoking or cooking.
In order to have a few chops ready ahead of time for the barbeque at any given notice, can the chops be brined ahead of time and frozen or what would the proper procedure be for this need?
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