Pulled them both at 169 and let them rest, the front one is the dry cure and the back is the wet cure

Money shot of the dry cured bacon sliced

And the money shot of the wet cure bacon sliced

They are both very good, my wife is liking the dry cure better and I think I agree with her although I am waiting until it's had at least a day in the fridge to settle before I fully slice it. They both cooked up nice but different, the wet cure was a little closer to pork bacon but the dry cure had a better texture and taste. the apple juice in the wet cure may have been a little to much, may need to cut back on it next time. And there will be a next time for sure. Can't wait to bring it to the MWSO next weekend and hear what kind of reviews it gets.