Hi all. Im looking for a little help and I wanna make sure that the money and time is used correctly. What im shooting for is long term storage and if I got jerky left over or not i would like to have some for daily snacks. I been using 90/10 chop meat but the seasoning I used that came with my dehydrator was very salty. After reading about jerky coming out satly im guessing I prob didn't put the correct amount of cure. Im looking to use the 90/10 chop meat to make jerky. Im open for recipes but Im looking to know how much cure would I need. Also can anyone recommend a brand / type of cure I can buy. I wanna make and have jerky for long term storage. As far as storage I would be sealing with vacuum bags. So im thinking to vac seal and then store in the freezer. I had read on some companies that make cure that don't recommend on storing in the frig or freezer. If anyone got a sec and can shed some light I would greatly appreciate it !!!!!