You are- You have no conrtol over fermentation time, a beer is ready when the yeast consumes all the sugar in there. You're not in charge of the process, the yeast are, and they have their own timeframe. Every beer and every yeast and every combo is going to be different. It could take 4 days for 1 beer to ferment, while anothr beer might not even start fermenting for 3 days. Another could take a couple weeks.
You can't really generalize. And the ONLY way to know is by taking gravity readings.
ANd just because the gravity is stable, it doesn't necessarily mean the yeast is done doing their job. Yeast like to clean up after itself, if we let them. They will go back and clean up all the byproducts of fermentation that they put out during fermentation that leads to off flavors. This is part of the conditioning process, what you meant by curing...
Most of us leave our beers in primary for a month these days and don't secondary. If i do secondary or recommend it, I suggest folks wait til day 12 after yeast pitch to take their first grav reading, and then on day 14...if the grav reading is the same then they should go ahead to rack it. But most folks these days only use a secondary if they are adding oak or fruit.
In the case of a hefe, you don't need/want them to clear, but that doesn't mean you want them to be green and young tasting either. If I were you I would take a grav reading after it's been in the fermenter for around 10 days...if it is at the gravit ythe recipe says it should be, I would wait another 2 days, and take another reading.
If the numbers are the same, meaning the yeast can't find anymore sugars to eat, then in the case of a hef, you could bottle or keg.....if you bottle it should be ready, meaning carbed and hopefully conditoned 3 weeks later if you store the bottles above 70 degrees.
Hope this helps.