Hmm...that's a bit of a poser, Gregg. I brine whole loins for 10-12 hours, and get about 3/8" penetration of the curing salt. Like you, the Canadian bacon loins go for 10 days. If you consider about 3/4" per day, you can calculate the time in the pool based on the thickness of your chunks. But, you have to halve the time, since it penetrates both sides. So, if your piece is 3" thick, it would be fully-penetrated with cure in 2 days.
I've never really thought about it like this before, but I bet our CB loins would be done in much less than 10 days, too! Gonna have to give this theory a try!