I had some elk roasts sliced into 1/4 in. strips and I'm gonna make some jerky but I have a question. The jerky I did in the past was ground and in the spice mix was a cure with the slices do I still need to cure the meat. Most of the stuff I found on you tube and around the web is just marinade then they put the meat on a dryer. Cure or No cure is what I'm getting at.