If you're talking about Pops Curing Brine, then it's not made for poundage. You mix the brine in 1 gallon increments. If 1 gallon isn't enough to cover the meat in whatever vessel you have it in, then make a whole second gallon to cover the meat. Do NOT try to make 1/2 gallons etc.Pop's bacon cure. How many pounds of pork belly is it for. Don't want it to to strong or not stron enough. How do i get the right ratio.
^^^^^^This^^^^^If I were you I would dry cure the belly. IMHO, the texture & flavor are much better with dry cured, versus brine cured. Just use the bacon calculator that we all use & you will need a scale that weighs in grams. Here is a link to the calculator.
My Grandson is a chef in a high end restaurant in Ft. Lauderdale. He came up for a visit & asked if he could bring anything. I said if you can get a nice thick pork belly that would be great. He said no prob, Gramps! Here is what he brought. It was already skinned & weighed 13 lbs. Here is...www.smokingmeatforums.com