Chiplote is dried/smoked jalapeno. Dried pablano is ancho.
Morton Tender Quick is a good way to go, or check out Michael Ruhlman's book "Charcuterie"...I use this book as a go-to. If you are curing the bacon just remember it takes 7-10 days for the cure to pentrate.
My son does an herb rubbed fresh bacon with no cure. He leaves it in the herb rub/marinade and then cooks in the smoker to about 160. His latest project was a meat-ode to Simon & Garfunkel "Parsley, Sage, Rosemary & Thyme" bacon! He rubs with sugar, salt, herbs and does not use cure (no pink salt or Mortons). He lets it cure in the fridge for 1-2 weeks.
Southern Brethren BBQ Competition Team
"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker