The method I use for solid meat goes by thickness of the meat to be cured.
Take a belly for Bacon:
Lets say it is 2 1/2" thick at the thickest part.
Divide that in half------equals-----1 1/4"
How many 1/4" are there in 1 1/4"--------equals 5
That would be 5 days, but we always add 2 more days to that, so the minumum time to cure that belly is 7 days. I usually add another day or two just for shiggles, but that's just me. You can undercure, but you can't overcure.
There are other things to consider----temp of fridge during cure-----flipping daily----measuring each individual piece for the cure for that piece-----keeping cure that fell off of a piece in that same bag.
You could do a lot of searching, or you can click on "Bacon" in my signature below. I think I covered everything. Any questions, don't be afraid to ask. Many of us use that same method. It is a proven method.
Sausage is different, If you want----click on "Unstuffed Beef Sticks"---also in my signature.