I'm planning on making homemade deli meats. Partly for cost, but mostly for enjoyment of a better quality product and another excuse to use my smoker. I would brine a whole turkey breast, pork loin, etc. However, my weekly needs are relatively modest. Maybe 200 grams per week. Can I freeze luncheon meats successfully? Or does the texture get ruined? Ideally, I'd slice it and freeze it. And I have a Foodsaver for vac packing.