30 - 35 days is normal, my dad pickled all his whole-muscle meats 30 days (hams, bacons, shoulders, boned and rolled rib and rump roasts for corned beef, etc.). He did chickens 3 or 4 days and turkeys 7 days, pork hocks, feet, snouts, beef and calf tongues, ears, tails, beef kidneys, oxtails, etc. 5 days, ribend and loinend pork roasts 14 days. He'd cut these up after smoking plus any ham and shoulder ends left over, mix with ingredients and grind for ham loaves (like meat loaves) and sell. We'd have to roll them into loaves, wrap in foil and freeze, then he'd put an ingredient label on them and then seal with sealing plastic and sealing iron (long before COV) and sell, having to weigh and price at the checkout counter (before pricing machines too, lol!).
I remember some of the recipe; when he ground the smoked pork he also ground some onions with it (usually made up 70lbs. at a time, that's what his buckets held) and green peppers, bread crumbs, black pepper (of course it didn't need salt, lol!), eggs and beet juice (for color). They sold very well; he'd cook up a few and sample them out on the meat counter to promote. It was a vehicle to maximize usage of ham ends shank and butt portions after all the centercut slices had been cut off) and ribend and loinend pork roasts that didn't sell, reprofiting from them.
Those were pretty quick to do. But, we'd do the same for beef and pork trim, making up 70lb. buckets of meatball mix. Now that was a chore, standing there with hand meatballers, scooping out and rolling meatballs onto full sheet bakery trays, decorating each one with paprika and parsley flakes, then freezing. Once frozen, we'd package up into foil trays, wrap in foil and seal. Of course, me and my twin brother got conscripted into doing the meatball scooping and rolling after school (got us out of doing beer and soda bottle returns!). One time we were goofing around and every now and then would toss a meatball up and see how long it'd stick on the ceiling (yes, I know.. but we were 13 or 14). My brother had just pasted one up there and in walks Mike, the State Meat Inspector. We're just staring at each other, trying not to look up, scared to death. He went out to the smoke room to check temps and *plop* it fell down onto the meat table. We broke out laughing so hard he came back in and wondered if we were laughing at him (he had a complex or something). Just one of those things you never forget, even 45 years later! Sorry, I digressed!