Is it necessary to use cure in jerky if planning for long term storage? I usually don't have to worry about this since my beef jerky never lasts long enough to have to store it. However I am looking at doing several double batches soon and want to store them. I us london broil cut into 1/4 in thick strips for the meat and marinate for about 24 hours before dehydrating it. I then cool it down to room temp before putting it in the fridge to cool it all the way before packaging it up. Normally I just put it in ziplock bags, however I will be vacuum sealing it and freezing it. Should I add cure to my marinade?