Yes you can easily start out by putting a quarter to 3/8 inch layer in ziplock bags and using a straw to suck the excess air out to see if you want to invest in a vacuum sealer. I freeze mine on a flat cookie sheet then stand them up in the door shelf of the freezer or upright in a plastic container in the freezer to organize and save space. If I didn't freeze my extra smoked pork butts, briskets, ribs, chub bologna slices, re-smoked bacon from the store and stuff like that I would starve in between. Ha Ha. In my opinion most everything can be frozen.
