About to wrap up a 60 day dry aged ribeye. After slicing to 2" thick cut steaks and trimming the pellicle i was debating on cold smoking with cherry for two hours. I've done this before but directly grilled. Instead im looking to freeze this round but from my research I havent seen any direct issues.
So this leads me to ask are there any issues with cold smoking a ribeye before freezing or should I freeze and cold smoke the day I'm going to cook to temp? Steaks will be vaccum sealed and probably when ready to cook dropped into a sous vide for 6 hours. Doubt these will be frozen past 6 months