Cure times for meat are not nearly as critical as some other parts of the bacon making process. The important thing is just to keep the meat refrigerated while curing and make sure all the meat gets even contact with the cure. A little more curing time is better than too little.
If you used the injection method of curing your bacon, the process is pretty quick compared to some of the other traditional dry rub cures or soaking in a wet cure with no injection.
For curing to take place, the cure has to make contact with all of the meat, inside and out. By injecting, you really speed up the contact with the inside of the meat.
Your hog looks great. I have always wanted to try to butcher a whole hog, but I agree, it would be a big undertaking to do by yourself.