Thanks for any help!
Yes, 10 - 14 days is correct. Because of the low amount of curing salt is used (1 oz. vs. 3.84 oz), you have to cure longer. Makes sense. Plus, the longer it cures the more the meat parts of the belly tenderizes, and the more flavorful it will be.
You can cure any meat up to 30 days without over-curing it. Ave. 3 days for chickens and 10 days for turkeys, overnight (24 hours) for fish under 2", 48 hours over 2".
As another relatively new guy here as well, I can say from experience it is better to go too long than too short. I have some bellies that I cured on Dec 23 that I am just now soaking and today is Jan 15. ( 23 days ) the rest will stay in brine until the 19th. I rinse, then soak for an hour changing water once. I then let them dry for at least a day or two before smoking.
I've learned that you DON'T WANT TO RUSH your bacon. Crappiest bacon I've made was a 7 day rush cure, 45 minute soak with 3 water changes and a 2 hour fan dry and a 12 hour smoke.
It is to do with the thickness of the belly rather than the overall size. The time is required for the cure to penetrate to the centre of the thickest part of the meat meat and reach equilibrium. You need to make sure you don't under cure and, within reason, it is difficult to over cure. I dry cure mine and I find that 10 days is about right for the thinner cuts and 14 days for the thicker.