RE: jerky question
The only beneift I have found to using frozen meat(older venision) for jerky is it tends to be more tender and doesn't take as long to cook. As such I have started to bag my jerky cuts into portions for a making session in meat safe plastic bags. However I still make jerky off fresh kills, so I really don't think it is required.
Cure salts the meat for preservation, it will also add a salty taste, so bare that in mind when making up your merinades.
I have been using dry merinades both homebrew and store bought (Hi-mountain in mesquite or hickory is very well liked around my place) for the past couple of years. It makes for a drier jerky but the flavouring is equal, cook time is faster & clean up much nicer.