OK after reading a lot of recipe's for jerky I am wondering why the cure?
I have been making venison jerky for 30 years and all I do is cut the venison into strips about as thick as your finger only about 5-6" long. Mix up some soy sauce,teriyaki sauce,garlic powder and black pepper and marinate for 24 hours then put in oven or smoker at 180 for about 5 hours. I have had plenty of people tell me it is the best jerky they have ever had and no one over all those years has gotten sick. I usually let it sit in a jar or ziploc bag on counter until gone which is usually less than a week. I have never put any cure on it and was wondering why everyone else's recipe calls for it.