Looks great Bama! I need to make some bacon soon, you're post just made me realize that, lol. To answer your question about wet vs. dry, I like the results about the same I think. I have not done bacon on the Keg, I always do it on the Traeger and it comes out really nice.
For a dry cured bacon, I've followed
THIS recipe and really liked it.
And for the wet cure, I use
THIS recipe. I just don't use his method to smoke it obviously. This was the very first method I used when I made bacon a couple three years ago and I was happy with it. I also add maple syrup to this wet cure.
I think I will order some pork belly from Publix, the only issue is Stephanie (Mrs. RG to the rest of y'all) likes to cook it as just plain old pork belly (and it's delicious, lol). I'll have to designate some of it for cured bacon ONLY!