Curing pork belly for bacon - how much juice should come out?
I make bacon and other cured meats frequently.  I find that the amount of liquid released from pork belly varies.  That is not a useful measure of how the cure is proceeding.  Bacon, in particular, is usually cooked after the cure, so I don't worry too much.  I use the salt-box method, coat the belly in cure mixture, place in large zip lock, place in container slightly larger than belly and put in fridge.  Flip every day or so for a week.  What I look for next is a firming up of the belly.  I pinch it.  If it has firmed up after a week, I move on to hot smoking (or you could use your oven).  If it still feels soft, I give it another day or two.