With a dry cure, you use the moisture inside the meat to get the cure, salt & flavors into the meat. Salt sucks it out, makes a brine, meat absorbs it back in.
With a wet cure, you use the moisture in the brine to get the cure, salt & flavors into the meat. This adds extra water to the meat, which would plump it up a bit. When you fry it, you cook out the water, shrinking it back. That's why brined bacon will splatter a little more than dry cured bacon.
I would think if you started with the exact same size piece of meat, the brined would be bigger before you start to cook. But they would end up really close to the same size after being cooked.
I would try them both at the same time with both processes to see which you like better. Taking into consideration the work involved with each process.
One may be better for imparting different flavors. I prefer my bacon plain.