You can refreeze it.

Thanks for the tip plllog. Bacon never seems to last that long in my house but if it does, I'll make sure to remember your tip!

I concur with plllog's recommendations for cooking it and freezing the cooked meat.

Technically, you can refreeze thawed meat without cooking it, especially if there are still some ice crystals in it. But as pointed out, the issue comes from how long was the thawed meat at an unsafe temperature (the danger zone is 40°F to 140°F) where bacteria could grow, and what method of thawing would you use the next time you thawed it to cook it? If you are a person who thaws meat on the counter at room temperature (a really dangerous method, BTW), you could increase the risk of bacteria growth even more. Or if you thaw and hold the meat in the refrigerator and your refrigerator is warmer than 40°F.

The other problem is that you really don't want to try to freeze large amounts of thawed food. A home freezer is not designed for that. Your thawed meat will take a l-o-n-g time to freeze again, leaving it at an unsafe temperature (especially large cuts of meat) for an even longer period of time.

-Grainlady

Thank you for all the explanations of why not to refreeze. Luckily we're not people who buy large quantities to store in the freezer, but we still had more than I wished. Told our company that's coming for dinner, that we're serving...everything.

Best of luck with the company!

By the by, Grainlady reminded me of something I forgot to mention. During the time something is in the freezer, water migrates and forms crystals. Those thaw and cook away. In refreezing the water would have nowhere to go. A lot of what freezer burn is, is migrated water.

Also, rule of thumb is once frozen raw, once frozen cooked, and that's for just about anything. In other words, don't refreeze cooked items that have thawed if you can help it. Besides the bacteria issue, you have the mushy/tasteless/nasty issue. I think that's also caused by water migration.