anyone have any tips for long term storage in regard to seasoning? i'm still new to this but got a decent bulk haul and i'm hoping to put a lot into the freezer after sealing it.

basically, is it better to season before or after sealing and freezing? ive seen posts saying it'll give a cured flavor if you season before - as i intend to put it in the SV bath straight from the freezer

but then i dunno if seasoning after the bath and before the sear might not be enough time for all the flavors to mesh

also, is it needed to pre-freeze meats before sealing putting them into the freezer? saw that in the sealer manual but don't see much mention of it

appreciate any insight!