I purchased a full pork loin and am now brining it to get the benefits of flavor & moisture. I have a lot of this & want to freeze it to cook as needed. Question: knowing that the brining is introducing moisture into the cell structure of the pork, Will freezing the brined meat have a negative effect on the final product once cooked? I was concerned that the extra moisture in the cell structure would freeze & significantly change the mouth feel, much like some vegetables freeze well and others go to muush. What do you think?