That article recommends to, after completion, store in refrigerator or freezer. I don't know how that would save freezer space or give protection from a power outage.
I am left in a quandry, as what is a "very mice spice crust"? I assume "mice" should read "nice", but perhaps there's a curing term with which I am not familiar.
Back in my poaching days, I used to preserve venison by cutting everything that I could off of the bone. Soak (cure) in a recipe of one cup of cheap whiskey/bourbon/whatever, one cup soy sauce, one cup brown sugar(adjust quanitities for the amount of deer meat), finely minced garlic and ginger root for three days to a week.
Smoke, in large batches, at 180F to 200F, until meat was at a relative dryness.
It didn't seem to need any refrigeration or freezing and would be fine (at least it didn't kill me and still tasted good) for three months or more.