Okay, when you get the jerky in the store, it ain't frozen or refrigerated. I assume they use cure. Most of the recipes I've seen on this site do NOT use cure. Why is that? And most people are saying to vacuum seal it and freeze it. Why? Why can't it be stored at room temperature for a very long time, as long as it's sealed? Wasn't that part of the original intent of jerking? To save the meat w/o refrigeration??