Most places I've seen and what I have read tells me to use quart jars to cure in.
My question is - Is there a reason that you can't use gallon jars?
If there is would you tell me what the difference is.
I use gallon jars - and bigger. No reason not to that I know of. I think the quart recommendation is just because they are so readily available and inexpensive. As long as the produce is dry bigger jars work just as well. If you use humid packs, you will need bigger or more of them.
I use 1/2 gallons, they have a regular quart jar lid so I can vacuum pack them with my food saver. When I get them stable at 60 percent humidity, vacuum pack it and it will stay good for a long time. I have some that is a year old and it still smokes great.