You know I'm gonna get flack for this.
I used to marinate hang in a grill and keep the heat as low as possible, no cure, however some of the ingredients vinegar, worcestershire salt, etc.. acts as a cure IMHO.
I have been enjoying jerky for 30 years and never ate any with cure, everyone I knew made it with the typical marinade recipe and dried it out in the oven BELOW 160°
I have never gotten sick.
However, after quite a bit of research I opted to use tenderquick in my jerky.
In the future will I make it without tenderquick or cure? probably, but I will not tell someone else to do it, although I think they would be fine.
I have made Biltong and that's just a hunk of meat marinated and hung in a box at room temperature.