Questions about Buckboard Bacon cure time?

I have no experience in shorter curing times, but I had this site in my bookmarks. Go down the page to Dry Curing Time, they say 2 days/ lb small cuts, or 7 days per inch. Hope this helps ya, good luck.
http://www.wedlinydomowe.com/sausage-making/curing/methods

I do 3 lb boneless butts in 5 to 6 days, depending on how thick they are. I go by the 2 1/2 days per inch of thickness with no problem. The last one I did was 5 days in the cure, 6 hours in a soak out, over night (approx 12 - 16 hours) on a cooling rack in the fridge to form the pellicle and then smoked it on day 6.

My cure was 3/4 cup of Diamond Crystal Kosher salt, 1 cup of light brown sugar and 1 1/2 oz of pink salt #1.