Question for the experts: I can buy these really tender and tasty smoked pork chops from a local butcher so I decided to make them myself. They had that hammy look and taste so I'm guessing they were cured so that's what I'm doing, followed Pop's recipe. If I plan on hot smoking this 5lb bone-in loin, do I need to cure it for the full 10 days? My plan was to smoke at 225 until 145 degrees and eat it within 2-3 days at the most. Please advise....