i need help with bacon so i tried to make bacon out of a wild boar it was a small one so i figured i would be ok because the rest of the meat teats good but when i tried to make the bacon it did not turn out i injected it as even as i could then let it sit over night in refrigerator in a haft brine then next morning i cooked using the walts cook time to 145 internal and then cooled in a ice bath till internal got to under 100 then let it sit out for 2hrs and when i cooked it , it turned out bad it had right color but very salty and fat did not cook out ether what did i do wrong? does it mater what cut of meat i use? did i miss a step please let me no if you can help

I used the maple bacon cure and the bacon booster I used 1 pound to a gallon of water it distilled and I used 3oz of booster the water was at frigerator temperature the start weight was 4 lb and I injected it till it got 8 pounds or very close to it it wieghed 7.5 lb when I let it sit overnight I did like they said and I covered it up with the left over solution I am wandering it it was that there was not enuff fat like you said let me now if that sounds s right