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.
Small business web hosting offering additional business services such as: domain name registrations, email accounts, web services, FrontPage help, online community resources and various small business solutions.
diggingdogfarm.com
I usually cure the belly for 14 days, flipping it & massaging it everyday. Here is a step by step process of how I make my bacon. Hope this helps you out.
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
Al