you will get varying opinions on this....and, quite frankly, it depends most on how you intend to store it.....if it even HAS to be stored. Jerky around here doesn't last very long...
Introducing cure to the meat is mostly for when it will be at less than ideal temps for any length of time. If you smoke/dehydrate your jerky at 150+ until it is done, and store it in a sealed container, in a cool place it should be OK for a relatively short time. (a week..??) However, if you keep it sealed and in the refrigerator, it will keep much longer.....if frozen...almost indefinitely.
The main purpose of curing is to eliminate the nasty bacterias inside the meat before it is dehydrated....thus making a more stable product that can withstand sitting on a countertop in a jar at room temperature.
Hope this helps,