Recently got a whole hog with basic processing from a local locker. Basic processing I believe just means there is nothing smoked. We have no bacon, but we have side pork. Also the hams are not smoked. I was going to fire up the smoker this weekend and smoke the hams and maybe the side pork... but wondering if I should cure it first? I would think that it would already be cured maybe? I'm also trying to call the locker to ask but have yet to get ahold of anyone...