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Can I freeze homemade deli meats?

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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.

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  1. With the Foodsaver you are good to go. I don't usually freeze deli meats but I know a lot of people that do. I've frozen smoked brisket and it work well so I don't see oh that would be much different.

    1 Reply
    1. re: scubadoo97

      Good to hear. Do you slice the brisked before vac packing and freezing, or leave it whole?

    2. Good to hear other people are doing the same thing too. We just started to roast our own turkey breast for sandwiches.

      if only i have a nice meat slicer, then we are good to go!

      2 Replies
      1. re: jeniyo

        Well, I've been meaning to do this stuff for a while. Ever since I was a kid, actually (love sandwiches). Now I've got a smoker and a foodsaver, it's all coming together. Need a slicer at some point, but I've got a smoked salmon knife that can help with thin slices.

        Do you freeze yours in slices or chunks?

        1. re: grandgourmand

          I think it would be best to slice it then freeze it. That way you can just whip it out of the freezer and put it in the fridge to thaw. But, since you dont have a slicer yet, I'd freeze the meat for 30 min just to make it easier to handle and cut.