I know this is a debated topic in this forum, and I've read through what seems like years worth of posts, but still have a couple questions about using Cure #1 in jerky. I've been making jerky for a couple years without Cure #1 for a couple years now, and had great success. I always keep it in the fridge though when done. What I am after is a jerky that can be kept at room temperature indefinitely, and from what I've read, Cure #1 is the solution. When I give it out and tell people it needs to be kept in the fridge, I don't really believe that they'll do it, and I want to avoid making someone sick because they didn't follow instructions. My questions: I use a homemade dry rub, and typically apply right before the meat goes into the smoker. Using Cure #1, do I need to apply the rub then let the meat sit overnight before going into the smoker or can I just apply the rub and then smoke immediately? I usually hot smoke at 170+ (sometimes up to 200 on accident). I know that this kills bacteria in the short term, but I'm worried that mold/bacteria will form if not kept in the fridge. Will Cure #1 prevent mold/bacteria growth at room temps after a hot smoke as described? I've seen a post on this forum that indicates that hot smoking should not be used with Cure #1. Is there any truth to this? Thanks all in advance; I'd really like to take this to the next level.