My wife bought me a jerky gun and several jerky kit mixes. I read the ingredients on each one. They all contain nitrite so I was happy about that. I read through the instructions in each kit. Most have packets of cure and seasoning premeasured for 5 pounds of meat. The instructions seem a little on the brief side. It basically says mix the cure, seasoning, and a few tablespoons of water. Add to five pounds of meat and then load it into the gun. Any idea why they wouldn't recommend storing it in the fridge overnight so the cure and seasoning can do its magic?