I'm new to making jerky. I made it once years ago using the Alton Brown method. It came out ok. I think I dried it too long. I want to start making it more now. Since I don't have a dehydrator (yet) I will be using either my oven or smoker at around 160°. I do plan on buying a jerky cannon and using ground beer, chicken and turkey but I also want to try making strips from whole pieces of meat.
I've been doing some research on here and I am still confused on when I should use a cure and when I don't need to. When is it ok not to use a cure? When do I absolutely need to use one?