Sounds like a good deal so definitely worth a try to can some, BUT I feel the need to point out something....
BOTULISM poisoning is likely to occur from improperly preserved meat so you should be sure to use heat, and lots of it, in your dry canning process. And then when you finally go to eat the bacon, you should first test a small portion from each jar you open on any available mammal (dog, cat, rat, mouse, etc.) and wait 24 hours for symptoms to show. Botulism poisoning is 100% fatal without the kind of medical care only found in a hospital. It paralyzes the lungs so the victim needs to be on a respirator while it runs its course.