Under meatgistics menu button (top left corner for me) there is a choice , conversions. That will bring up all spices, cures and additives. Find your spice and you will see one and five pound conversion amounts. Less than one pound devide the one pound amount by what fraction of a pound you have. Example your bacon weighs 3.5 pounds. Multiply the 1 pound amount by 3.5. Should be all set. Remember to use the correct amount of cure if it is separate.

You can also use maple syrup as a replacement for the sugar in this recipe. Just coat the belly with the syrup then apply dry ingredients and process as normal. Bacon 2.0-2.5% salt 1.5% sugar #1 pink salt, Follow directions 5.67g/1 tsp per 5lbs belly Mix cure, salt, and sugar together Coat bacon Place in container or vacuum pack and place in fridge at 35-38f 7 days cure/inch of belly Rinse off under tap water return to fridge for 1-2 days. Put in smoker for 1-2 hours or until it reaches room temperature, no smoke Cold smoke to desired smokeness Put back in fridge for 1 day Slice, package, and freeze what you will not eat in week.