Dry Vs. Wet

Cured Bacon that is, which is better a Dry Cure or a Wet Cure, hopefully over the next week or so I will begin find out. I am taking a trimmed Pork Belly and cutting it in half. One half I will dry Cure, the Other I will Wet Cure. They will both be smoked at the same time. the best part of this test is that it will likely have to be repeated many times to ensure consistent results.. Oh Darn I will just have to have pounds of fresh cured smoked bacon on hand...damn the luck and my commitment to research! (and the salt pork from the belly trimmings, and the Canadian Bacon that also uses the Brine, and Brats and other sausages.... mmmmm... Sausage....)