So last weekend I used this guys method to make ground venison jerky. I did about a pound and a half and it turned out amazing. It was in my masterbuilt gas smoker for 3 hours at around 175. The temp dipped into the 150s once or twice and jumped a couple times into 190s as well, but mostly in the 170s. I want to make more this weekend but I have a question that I can't find a straight up answer to online. All I added to the meat was a small (less than 1/4 cup) amount of soy sauce and some garlic powder and onion powder. I didn't use any cure or straight up salt. I've been keeping the jerky in the fridge. Am I ok not using cure if I'm smoking at those temps and storing in the fridge for the week or so that it will last? I'm trying to avoid as much sodium as I can. Thanks!