Brine or wet cure is basically a set and forget operation. You make your brine using salt, cure 1 and whatever spices you want to use. Place the green bacon in the liquid, squish it around a couple of times and in 10 days pull out the bacon, rinse it, taste test, soak the salt out, soak again maybe taste test again, dry it and smoke it
Dry cure you weigh the meat, weigh the cures and salt apply portions of the cure several times over the cure process, brush it off, rinse it, dry it and smoke it
There can be alot of discussion about this but I find that dry cured bacon is more like a dry cured ham you buy in the specialty shops, it is denser, drier and to me more flavorful. When I do dry cured bacon I do a heavy sugar rub toward the end to sweeten the bacon and to further dry it out.
Wet cures are very simple and reliable. If you are new to curing and unsure about the amount of attention you can give the curing bacon the wet cure is the way to go. Wet cure you are adding weight in the form of water and cure mix. Dry cure you are reducing the weight of the final product. As a matter of fact, using a standard brine/cure mix you should add 10% of the original weight of the belly to make sure sufficient cure has entered the belly. When dry curing I find I reduce the weight of the final product by 5 to 10 percent.