Those are small cuts. I've never cures bacon, that weighted less than 4lbs.
The size and thickness does effect the cure times.
You can over cure in a couple of ways. One is to add too much cure #1 in your cure mixture, which may add excessive nitrites to your meat. Another way is to have the correct curing formula, but cure too long. This may create a bacon that is too salty.
Are you dry curing, or wet curing? What is your curing recipe?
If you have a spare piece that you can check after 3 or 4 days, that would be good. After 3 or 4 days take a piece, take a slice of it from the middle and fry it at medium heat. If you do not see any greyish areas in the meat as it cooks, it is fully cured. If you see, greyish areas, continue to cure for a couple of more days.