Originally Posted by CarolinaQue
You certainly don't "need" a curing salt, but, if you're expecting a certain texture or color, you won't get it with out it.
As far as smoking the meat, if your temps don't stay below 40*, you'll either have to use a curing salt to prevent bacteria growth, or hot smoke the meat to 80% cooked or more.
The down side to not using a curing salt is that the meat won't last as long before it spoils....
Too much to go wrong your first time around, I would suggest using the pink salt especially because you are butchering the pig yourself. After you get comfortable with the process then you can experiment.
Air and temperature are definitely your enemy as you try to cure without a bacteria inhibitor.
But it is your call as you are doing the work.