I've been reading the threads about gb jerky. The process of forming it into a pan, freezing it, and then slicing it the next day appeals to me. I just have a few questions about it........After mixing everything together and forming it into a pan, don't you have to let it cure for awhile before you freeze it? Or is it actually curing in the freezer? Is everyone using already ground hamburger or or grinding there own? If so, what cut of meat are you using?