Nah, no need to cure. Like I've said, I've smoked them just fine in the past. I usually cut off the skin and make chicharrones out of it and then apply the rub to the soft fat. I also inject it with apple juice mixed with my rub and let it hang out for a day in the fridge. Didn't do any of that this time, just threw it on as it was with a rub. Don't get me wrong, it had some edible meat but it was certainly not what I normally make.
