I should have mentioned, I used Pauline's Ham cure for the hocks. Silly me, I steeped the mix and doubled the spices. Once cooled, I strained the spices, injected 10%, and put the rest in a vac bag. Of course, my stupidity I forgot two things ... 1) return the spices back into the brine before sealing the bag and; 2) account for the weight of the bone and subtract it from the cure amounts. I'm sure the spices should still be there since I had doubled the amount before steeping. As for the bone weight, I'm sure it won't kill me but need to remember for next time.
The chops I opted for a dry rub. For those I used another Wheels recipe and opted for the Favourite Bacon recipe. Rubbed and vac packed into the fridge. The chops and hock I will cold smoke together for the first day. That's all the smoke I will give the chops, plan to keep those only cold smoked and cook them when I use them. The hocks I will return to the smoker for a second day and this time I will warm smoke as per DanMcG.