Thanks for all the help!!!
I heated a couple of pieces of each and the salt level was fine for me, I don't dump salt on food in general, but I do use it for seasoning. I certainly taste some flavor, though it's hard to tell how much of it is coming from the "inside" of the slice vs. the "outside" where it was applied. This is one of the reasons I don't slice too thin!
I think the flavor profile in general was stronger than the wet cure, maybe because it was all on the belly, rather than in lots of solution? When I pulled the bellies out to smoke, I don't think I had more than a 1/4 cup of liquid in either bag, so not sure what that meant in terms of how well it cured?
So - I can see that both wet and dry brine methods have their merits, though I can see the benefits of being able to control the flavoring better with the dry brine.
I can assure you that none of this will go to waste - starting tonight on top of a smoked homemade burger :)!