It's the combination of "That time of the year" and the influx of newer growers that decided to try out their skills for a big summer run. It does get frustrating when you answer the same question over and over... but I was there once and know how frustrating growing can be when you are clueless. My first plant didn't yield more than a few bowls worth of a bud... I get more off of bottom branches now, but I try to pass the torch, if possible and the grower at least seems to be trying.
I have also noticed a lot more one time members... those who join, ask a question on a few different sites, then you never hear or see them again. The group seemed to have more discussion among more experienced growers, but most threads tend to get polarized after a while as well. The way I see it... it's spring, everyone is going to be a farmer this year, and all of the current questions will change to questions about being "ready", drying, and curing. It follows the seasons.
Here is my method for curing. Make one, and try it.
Very simple, you'll need;
About 50 cm of thin sisal string, the original string used in Malawi, comes from a savanna thorn bush. When it's wet, it's quite pliable but it shrinks as it drys and helps to compress the bud. I suppose you could use an elastic band or a rubber inner tube cut thinly.
A piece of the "bark" of a banana plant +/- 30cm long, it should NOT be dry, and still have some thickness to it.
I have seen many people say that one should use the skin from a corn cob. To the best of my knowledge and experience, these are not used in a 'genuine' Malawi style cure although I have seen them used both in Zimbabwe (where I grew up) and also in Mocambique - our gardener used to bring it back for me when he went to visit his family.
We always speculated that the juice from the banana bark impregnated the bud and boosted it's potency - who knows?
40 - 50g of good bud, preferably sun dried for a day or two, the twigs should be pliable but shouldn't snap or crack.
Wrap the bud in the banana bark and tie it into a "stick," wrapping the string as tightly as possible, in a spiral around it.
Bury it in the ground for 3 - 6 months, I have seen plastic bag cures and oven cures and many others that try to speed up the cure. In the end, there is NOTHING that can compare to the rich earthy flavour of a properly cured Malawi cob. The taste cannot be replicated in any other way.
Worth the wait....