Times required for equalization depend on a lot of different factors and will be different for different classes of meat cuts or even individual cuts.
Temperature, size/thickness, fat content, geometry of the piece of meat, surface area in relation to the size/thickness of the meat, muscle orientation in relation to cuts, water percentage, diffusion coefficient of the piece of meat, etc.
Hundreds of papers have been written on the subject of diffusion of salt and cure in meats.
Home curers generally rely on experience and general rules of thumb to produce an acceptable product....patience certainly helps.
For next time....
A reliable course of action would be to go with a combination cure...dry mix on the outside and some pumped brine on the inside...you can even leave the piece of meat whole.
To use a minimum amount of MTQ...measure out the total amount of MTQ required...divide that MTQ in half...add water to one half (to fully dissolve the cure it takes roughly 3 to 1, water to cure)...chill the brine and evenly inject. Rub the remaining MTQ on the outside.
If you do a good job injecting, it speeds-up curing and equalization time considerably.