gary - that right there should give you your answer, along with this historical fact:
cure is not an absolute necessity, especially when you are making well-dried jerky. the best way to store it is in a jar of some kind with holes in the lid. if you plan to seal it, be sure to keep it frozen, then when you thaw it, put it in a jar of smoe kind with holes in the lid.
however, if you plan to make a rather moist jerky (closer to those "kipper" snacks) or if you don't plan to keep it in a jar with holes in the lid, a cure is a good idea.
the cure will change the flavor somewhat, but in my mind that is not a bad thing. i'm not sure about the pink, instacures and prague powder-type cures, but if you use tenderquick, cut your salt back a lot or consider eliminating it altogether.