Do you mean that the salt tastes less salty than what we'd buy in the shops here? You may just need to use more, in that case.
If you're not sure it's as strong as 'normal' salt, then after a few days, when it seems that the salt has drawn most of the fluids out of the meat (on day 3 or 4, not much liquid comes out compared to day 1), cover the meat in salt again. Don't worry about using too much salt, proper bacon tastes salty anyway, and if it's much too salty for you then that can easily be addressed after curing.
I find that covering the meat with salt again after a few days overall works better at drawing out the liquid anyway, compared to putting much more salt on on day 1 and then leaving it for the same total length of time. The second covering gives it an extra boost, it seems.
Out of a, say 10x10inch slab of belly, you'll get a several tablespoons of liquid, more if it's commercial meat.
Good luck!