Curing pork chops with pink salt

This is how I do my bacon, guessing you could do the same with chops.
BACON CURE: (This is for making 20 to 25 lbs) Okay I realize most of you don't raise your own hogs but for me that is the first step. LOL smile emoticon In a GLASS or STAINLESS STEEL mixing bowl mix 3/4 lb. of NON-IZODIZED salt. Then mix in one bag (1 lb.) of light brown sugar. Put in 2 ozs. of Insta-cure. (pink salt) Then I take a small can of cracked black pepper and throw it in there if you want the bacon with a pepper flavor. You can always use less pepper. Then I take a small amount of dehydrated and crushed red pepper and mix in but not too much. I a figuring about 2 tablespoons. If you are a pepper head then add more. (I am a pepper head myself) Mix everything together by hand until it is evenly distributed. It should be smelling really good about now and I know you can't help yourself so go ahead and sample a pinch. Pretty good ? At this point I want you to memorize the texture, smell, taste and looks of it. Trust me, this WILL help guide you in the future when you make it again (and you will) and then you will be like me and it will be locked in your head and you won't have to look for the recipe. lol If your pork bellies have the skin on, remove it. You will read where people say trim it or take a knife and square it up. Trust me, you DO NOT have to and I prefer not to and I will explain later why. All you need to do is to cut it to fit whatever size pan you plan to cure it in. After you have removed the skin and cut the belly to fit your pan, rub the mix over the entire belly. Make sure you get the ends, both sides and in all the cracks and crevices. Place the bellies in your pan meat side up. You can stack the bellies on top of each other and this will help in the curing process. Cover the pan with aluminum foil and place in the refrigerator. After a two or three days you should have a nice little puddle of natural liquid brine in the bottom of the pan. I usually pour this out and take a little more (1/2 pound) brown sugar and rub the bacon one last time. At this point I usually flip the bellies also. After seven days remove the bellies from the refrigerator. Take your bacon and wash the excess salt off. Just put the bacon under running water but DO NOT soak them. All you want to do is to remove the excess salt. While rinsing them off take your hand and use it as a scrub brush and scrub it really well with your hand. After you are done pat it dry with paper towels. You want to dry it as well as possible as the water can keep the smoke from penetrating the meat. After it is dry, this is the point where you are going to smoke them. I have never smoked on a grill so I can not even start to tell you how to do this. I am very old school and I do everything that way. I have always used some type of smokehouse even if it is a tarp hung over a make shift wood frame. Remember when you are COLD SMOKING all you need is something to hold the smoke while you channel it in. Once I have my smoke source going I then place the bellies in the smokehouse by hanging them. If you want to be self reliant or old school or whatever, you do not need to buy the fancy stainless bacon meat holders. One alternative is to take a small board and drive small nails through to hang your bacon. Make sure they are not coated nails and if you can get stainless nails that is even better. Push your bellies onto your hanger at one end where they will hang freely and securely. When smoking always use a hardwood or fruit wood. I like Hickory and Oak the best although I do like apple as well but getting a large amount of apple wood isn't always easy. NEVER EVER use a soft wood like pine. COLD smoke your bacon for anywhere from three or more hours. Smoking time will depend on how heavy you pour the smoke to it and the size of your smokehouse. The smaller the smoking area the less time. The heavier amount of smoke the less time and visa versa. This may take practice.