My parents used to own a small town locker plant, and this is our old curing recipe. I've reduced it for home use.
In 2 gallons of water add
1 pound non iodized salt
10 TBS sugar
6 TBS Prague Powder #1
Almost any locker plants that cures it's own pork should be willing to sell you some PP #1.
I leave my stuff in 2 days if it is not real big, and if thick I will inject some of the liquid with a hypo. I then take the stuff out and rinse well and soak in clear water for a couple hours. If it's a little too salty for you then soak longer the next time.
You can buy regualr pork chops at the store, but them in this solution for a couple days, soak in clear water and smoke them. You now hae cured pork chops for less then half the price.
