Don't dry by a calendar you dry by a scale.
Went a meat has lost a desired percentage of weight that is when its done. Drying time can vary do to ambient conditions. I find that whole muscle meats take longer to dry in the dead of winter than in the summer. In the summer the curing chamber cycles more often creating more airflow and a drier environment. I am using 10X the amount of water in the humidifier during the hot humid summer months than I am did the cold dry winter months.
Traditionally my Bresaola and Lonzino take between 8 and 10 weeks to achieve 40% loss. This is running at 56/58 degrees and 80% relative humidity
This is for whole muscle meat:
Cure times are dependent on the thickness of the meat and the temperature the meat is cured at. It is generally accepted that cure penetrates the meat at a rate of 1/4" per 24 hours. This is with the meat being held between 38 and 42 degrees for the duration of the curing process. Then you need to add in a few days of safety factor curing. So a 2" thick piece of meat will take 8 days + 2 days safety factor curing for a total duration of 10 days. A whole eye of round or pork loin I typically let them cure for 21 days.
Cure, salt and cure percentages per weight of meat:
Salt 2.8%
Sugar 0.5%
Cure #2 - 0.25%
Flavorings/spices can generally be used in any amount you prefer.