We used to eat it here a lot, bring it trapping and fish camp. Was pretty salty, more so than regular bacon but tasted good. We don't have it anymore.

The greasy paper was perfect stove starter in the morning.

We ate many a can of that stuff at fish camp on Bristol Bay. As others have mentioned very salty - but a great way to make sure the blood pressure never got low!

Those canned chickens were also used. I tried to never look at them until they had cooked in the pot for quite some time and got covered up with dumplings!!!

If the salt content is high enough you shouldn't need to pressure cook 90 minutes. The nitrites in the cure add another level of protection from botulism .

Home canned bacon is not extremely salty like the commercially canned bacon.