Around my parts bone in cured and smoked chops are big and cheap. I grew up on them cause they were cheap. I have done alot of boneless chops but I finally found bone in ones on sale. This was one package, I got a whole loin that weighed 23 lb. So I made a batch of pops lo salt/ sugar brine. http://www.smokingmeatforums.com/a/pops6927s-curing-brines-regular-and-lo-salt I injected them until the brine was coming out everywhere. 1 gallon covered them. Pops says 15-21 days for meat 4 in. and larger. Since its late Saturday and I can only smoke them on a weekend.I can pull them out on the 20th to smoke over the weekend and still have a day to day in the fridge. Stay tuned, never done a bone in loin before.