Just curious why you would dry the meat for 90 minutes. You want the meat to dry out, just as you would put bacon or salmon to dry to form a pellicle. You do the same thing with Summer Sausage, Kielbasa etc...it needs to be dry so the smoke adheres to the meat. Smoke is attracted to wet meat from what I've learned. That's one of the reason why people spritz their briskets and shoulders. Many people spritz briskets and butts, long after they have put it in the smoker in order to help form more bark - it's the sugars in whatever they are spritxing with that does this. It doesn't do anything to moisten the meat since it's already pretty much sealed in the first hour.
No cure is needed for jerky if kept in the fridge for a month or less. I always use Cure because safety is first and foremost on the Forum and other people outside of my home eat it as well and I certainly don't want to be responsible for someone else getting sick. In addition, not all put it in the fridge. I never got sick. Soy sauce has salt in it. 3-6 lbs of jerky won't last anywhere near a month in the fridge if its good.
Overthinking BBQ is a bad thing. KISS