So I've seen this recipe on a few websites: 7 pounds pre-frozen or certified pork butt, cubed, fat included 3 pounds lean beef chuck, round or shank, cubed 5 tablespoons salt 1 tablespoon sugar 2 tablespoons cayenne pepper 3 tablespoons sweet paprika 1 tablespoons crushed anise seed 1 teaspoon garlic, very finely minced 1 cup dry red wine 1/2 teaspoon ascorbic acid 1 teaspoon saltpeter 6 feet small (1/2-inch diameter) hog casings The instructions say to hang the meat to dry for 6-8 weeks. I see other advice saying that you should cook the meat and then use it within a week or two. So how is it "cured" if it will only last a week or two in the fridge? I'd like to make a snack stick that will last for months, vacuum packed, in the fridge. I know all the risks of uncooked meat. I marinate strips of beef in soy sauce and other herbs for 24 hours and then dehydrate it all the time with no ill effect. Any advice? And yes, I soon will introduce myself in the newbie section.