As others have mentioned, they both have advantages. I've used both methods and can say that there is no decernable difference in the end product.
Wet curing is indeed faster (2-3 days depending on thickness of the belly) and somewhat more forgiving. Your solution has a small percent of salt in it and the belly will never be able to surpass that. An extra day or 3 really won't change the saltyness of the bacon once it reaches equilibrium.
Dry cures take longer and IMO need to be precisely measured. The only cure I don't like is the "pour on a cure, flip for a few days, rinse, soak, and hope for the best or maybe fry a piece first" method. I measure out a specific amount of cure by weight of the belly slab, and give it plenty of time to absorb it all. This is a much longer way to cure, but gives me better precision with the final saltyness.