My question is pro's and con's of dry curing vs a wet brine. What is the final result? I have a 40" Masterbuilt smoker and I cook my bacon to 135 to 140 degrees F. I use apple wood for smoking. I am considering other fruit woods, Cherry, Pecan, Oak, any thoughts? Also I am wanting to try a maple and or a honey cured bacon. Any tips and or references anyone would like to share? I would love to learn from other peoples learning experiences vs me making the same rookie mistakes.