So, I'm planning on taking a turkey breast and turning it into lunchmeat. My plan is to brine it for a day and then slap some salt and lemon pepper on it and let it smoke slow til it hits 160. Let it rest and cool and then slice it thin and package it. Anyone see any problems with that method? I'm hoping it'll stay pretty fresh but I'm avoiding adding any curing agent because my pregnant sister will be partaking and she was told to avoid nitrates.