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Lunch meat does not freeze very well: the water forms crystals, which break up the cells of the meat. When you defrost it, it will be soggy and spongier than when you put it in. Whole meats (like ham and turkey) freeze a little better than ground ones (like bologna), which have more water in them. Very dry ones like salami freeze fairly well, though they'll also last for a good long time in your refrigerator, too, so freezing may not be necessary.
But if you have more than you can use, freezing it is the best way to hold it. To prevent freezer burn, you should wrap it in plastic wrap, then put it in a ziplock freezer back (squeezing out as much air as you can). That helps keep the moisture from evaporating (technically, sublimating, going straight from frozen to gas), so that it isn't dried out when you take it out.
It will hold for a month or two.
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