I weigh the meat in grams and do:
Combine cure, salt, and sugar, and apply half to each side of meat, including edges. Put in ziplock bag, along with any of the curing mixture that may have fallen off during the process, and place in fridge. Massage and turn over, daily. The cure will travel about 1/4 inch per day, so technically 4 days for a 2 in. thick piece, but add at least 2 days beyond the minimum. I leave mine go about 14 days to let the flavors all even out.
You can add spices to the curing mixture, if you wish, or apply the curing mixture to the meat, and dust with herbs/spices after rubbing the curing mixture into the meat.
Rinse off after cure is done, pat meat dry and place in fridge, uncovered, for a day or so. Smoke it up with the wood of your choice, rest in fridge a day or more. Slice up, fry, enjoy!