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JimSherri,
The salt amount should be about 2-3% of the actual meat weight, so for 6 lbs (2,700 g) it should have 54-80g of salt.
Diamond Crystal is about half the weight of Morton Kosher salt. Our mistake was that initially we indicated salt amount using tablespoons and we were using Mortons and not actual weight which is the best way to measure salt.
Here is a useful article about this subject:
If the salt amount that you put in is lower than 2%, the meat will dry a bit longer and may have a more bland flavor. Anticipate drying time 8-10 weeks.
As for the curing time, one week is enough, two weeks are better. Curing time is the function of the size of the piece of meat, the salt has to migrate to the center of the meat to provide uniform flavor and good shelf life.
Hope this helps.