Originally Posted by Love2cook11
Thanks! Donsabi why do you say don't slice before freezing? Zhizara is this what you do? I'd like to avoid having to make lunch meat weekly but also don't want to waste the meat.
When I freeze meat from a pork roast, I leave it in chunks, bagged separately, and slice after I thaw it out. It just seems easier that way.
Small turkey hams, I usually slice some for sandwiches, and some I cut into 1/2" slabs that can be used as is, or chopped later into chunks for casseroles. It's more convenient to process the whole 2-3# ham at the same time.
Excess lunch meat is already sliced. I just can't keep a whole pound in the fridge and expect it to last. I'll go ahead and buy the pound, but put half in a baggie and freeze for later. Besides, I usually get tired of the taste long before I can use up a whole pound.