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.