Hey Guys,
Wasn't as good getting pictures of the Wet Brined, but what I do have is below. Personally I don't think you could go wrong with either method, but here are my observations.
Dry Cured:
Pro-Quick and easy drudge with Salt mixture and wait
Con-Remember to perform flip / meat rub down
Pro-Shorter cure time
Pro-Nice color that will start you drooling right after the Cure process
Con-This test run was a bit salty to the taste (maybe less salt or a soak needed somewhere along the way?)
Wet Brined
Con-Break out the large container for brining, dissolve, rearrange fridge to make room for large container
Pro-Forget about it for ~12 days
Con-Longer cure time (starting to get hungry...)
Con-Outside color is not as appealing after cure process
Pro-Saltiness was in check
I'm sure I have a lot to learn and not going to hang my hat on either process quite yet. Just gives me a reason to start another batch in the near future. Personally I think the color of the Dry Cure was better and something about the solidness prior to smoking appealed to me. However the Wet Brined was so easy and the taste was awesome. So I guess if I can figure out the saltiness I'd like to try the Dry Cure method again. I'll cut and paste my general steps to see if anyone has comments on my potential mistakes later tonight, but they were my interpretations of some of the other previous forum posts regarding Bacon or Buckboard Bacon.
Pork Belly - I was able to pick up the Berkel for $300, which I felt ok with since you can at least find parts for it online. I was looking for something to outlast me and so far pretty happy with it.