Aside from experimenting with yummy cures and spicy rubs for myself, I am looking to make ground-meat jerky for a friend. He has to do without salt, sugar, and soy. So, to prevent nasty microbes, what should I do? Should I cook the ground beef, load it into a jerky gun and shoot, then dehydrate? Temp? It just doesnt sound right. Or...should I use raw ground beef, shoot it with a jerky gun, dehydrate, then finish it in the oven? Temp? Also, how long can jerky be kept if vac sealed? Do you vacuum seal your jerky and freeze it for months on end or what? The gun seems like a lot of work, Has anyone tried that LEM jerky/snack stick maker? Are there other ways? And lastly, may sound strange, but anyone here ever make ground jerky with meat and veggies......or meat and organs? Is this possible? Thanks so much. Awesome forum and pretty great pics!