I've cured bacon, hams, pork chops, pork loin, chickens, beef, sausages, deer, and even a rabbit.
For the past several years I've only cured pork belly and some beef.
My memory isn't so good, and I no longer have Morton's curing book.
Poked around and found this, which I think was copied from Morton's guide:
http://www.uncledavesenterprise.com/file/garden/storage/Morton%20Tender%20Quick.pdf
"Curing Small Cuts of Meat in the Kitchen. It can be used to cure pork chops, pork ribs, chicken and other small cuts of meat by using 1tablespoon of Tender Quick per pound of meat. Rub the cure mix into the meat or chickenthoroughly. Place it in a sealed plastic bag and refrigerate for 4-8 hours. Rinse the meat well incold, running water just before cooking...which would mean smoking or barbecuing for ourintents and purposes."
I'm guessing a day's cure for some meaty baby backs would work, but also think the taste will be more like ham than bacon.
Maybe a good long 200° smoke would help?