schreib You are correct. Cures are used to protect the meat when the temperature is in the danger zone between 40-140 degrees for extended periods like fermenting or things like curing and drying. Applies to jerky, bacon, ham, salumi, etc. You do not need a cure for grinding, spicing, packaging and then freezing. Just keep the meat and equipment as cold as possible. I typically put my grinder pieces (not the motor) in the freezer for a day before starting.