I have 5 pounds of beef sliced between 1/8 and 1/4 inch think sitting in my fridge waiting for marinade and then the food dehydrator. But, I did another batch from ground beef for my wife using LEM's original recipe mix. In the instructions, it says ALWAYS USE CURE when making jerky. Then it goes on to explain their packet already has it in it. So, for my sliced jerky, I wasn't planning on using any. I've done a search here and found several threads about cure but none that explain if it must be used with all methods of jerky making. Also... with the jerky I made in the oven out of ground beef. It seems very dry to me but I've stored it in the fridge. Is that necessary? Thanks in advance for the expert advice. I love this site. You guys (and gals) are awesome!!