In general the rule of thumb is 1 day of curing per 1/4" of thickness if the cure is only penetrating from one side. since you will have the meat submerged you can use 1/8" thickness per day.
Pop's also lines out times in his thread
"Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.) If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc."
http://smokingmeatforums.com/index.php?threads/pops6927s-wet-curing-brine.110799/
In general the rule of thumb is 1 day of curing per 1/4" of thickness if the cure is only penetrating from one side. since you will have the meat submerged you can use 1/8" thickness per day.
Pop's also lines out times in his thread
"Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.) If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc."
http://smokingmeatforums.com/index.php?threads/pops6927s-wet-curing-brine.110799/
I usually cure my loins for 14 days, and also inject the brine into the loin.
I do the same with bacon, except no injection, however i don't wet cure bacon anymore, I think the dry cure turns out a better product.
Al
This calculator from a respected meat smoking site says the contrary. Please have a look at it and reply with your thoughts. By changing the shape of the meat in question the cure time changes. If you used a 9 lb belly and pork loin, all other variables being the same just changing the shape of the meat changes the cure length. This is what confuses me.
http://amazingribs.com/tips_and_technique/curing_meats.html