I was brought up with wet brining (pickling) and have never done any dry curing. Because pickling satisfies the curing process with no additional work, you can control the salt content with no freshening, you let it soak with no rubbing or turning (and in a business this is a good thing), you inject your brine to cure from the inside-out as well as from the outside-in, the osmosis process takes place effortlessly and naturally and produces a ready-to-eat mild-cured ham, beef, pork, or poultry product once smoked, to me the advantages are apparent. I've had dry cured Virginia hams and bacons before and enjoyed their uniqueness, flavors and textures, but for regular consumption proved too strong for my palate, just personal preference. I know they take a lot more work. If I'd been brought up in Virginia I'm sure I'd have a totally different view, also, lol! The unique property of my dad's hams is that, with a lower cure concentration over a longer period of time (30 days) it tenderizes the product more thoroughly, making a tender, juicy, flavorful ham, striking a balance between the right amount of curing agent with the right amount of smoke (my dad used crushed corn cobs for his smoking medium, not wood - a sweeter, milder smoke process). Plus, the most important reason of all... the number 1 reason ... I'm too lazy to change, lol!