Hi,
Normally "natural" cures (salt water + flavourings) can take anywhere between 3 days and a few weeks (depending on dry or wet cure) - this is the type we normally use for our bacon, then we usa a "knocked together" cold smoker and some applewood to smoke for 4 or 5 hours.
We also supply the type of cure butchers use, which is in powder form, you rub this on the meat, put in bags or vac-pac and after 4 days the job is done, if you want smoked then you use a "smokey" cure.
thanks