Wild boar bacon is going to be a challenge, but it's worth a try. What is all the red "goop" on the belly that I see in the picture? I would think if you cure, cold smoke, then smoke to 150 IT, it should be okay... but probably on the lean and tough side, without much fat, so you'd want to slice really thin. I wonder if it might be more like jerky? You'll notice a big temperature fluctuation in box temp if you have an analog (non "D") model smoker. It's generally not a problem. I successfully make bacon in my #1.