I'm going to be a jerky making machine these next couple weeks. I'm going to try a few different recipe's since I'll probably end up doing 4 or 5 batches. It will all be Venison based since beef is expensive and I have half a white tail and most of a mule deer in the deep freeze. Anyone ever tried Antelope jerky? It's my understanding that it there is no cure in my recipes that the meat will spoil relatively quick? Also if I vacuum pack it I can stretch out the shelf life considerably with no cure. Can I freeze it as well once its vacuum packed if I'm careful how I defrost it? I'm asking because if I'm making a large amount there's no way I should eat it all within the supposed week shelf time. Anyways, once I get some batches done I'll throw up some good ole Q-View for you!