curing mandatory?

im getting ready to harvest in a couple of weeks. my question is how inportant is it to curr... i planned on cutting , drying and then getting rid of most of the crop immediatly... i know the smoke will be better if i curr it but does it make that much of a diff? growing 14 white widows, everything looks good so far.
any suggestions appreciated thanx

What happenens if you dont let cheese harden and age... it tastes like the nasty shit they put in it. Cure it it makes ALL the difference.

vampyroswrath said:

What happenens if you dont let cheese harden and age... it tastes like the nasty shit they put in it. Cure it it makes ALL the difference.

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so can i gat away with curring for around 2 weeks or would this b pointless? i really dont feel like holding on to this for 2 months... whats min lenght i can curr.. ive put a lot of time into this i dont want to f-up at this point

thanx

I've heard one month is all that's necessary for a good cure.

30 day minimun for cure. best at like 90 days plus cure

min. a month, but the longer the better always

If your getting rid of it i say hand dry for 7 days, then give it a 2 week cure. Open your jars 15 min twice a day and only fill the jars half full. This is NOT mandatory procedure but it will get you that cured flavour and the resulting dank smell will give you sum bag appeal. If you keep some for yourself, like previously mentioned, 30-90 days is best open jars 20 sec twice a day for 75 days....MmMmmmmmm.........I recommend you at least cure for this two weeks if you want to retain your clientele...good luck bro