I wet cure pork bellies for bacon. I am using a brink meter to set the salt content in the brine. Normally I use between 40 and 60 on the reading. Alice from cure1 and other spices. I notice that the salt content suggested in Pops Brine is very low as is the cure. Does anyone use the Brinometer and am I doing anything wrong. I normally leave the belly in the brine for 3 days with good results after smoking.