I think that in practice this may be what you want. Amundsen certainly had it.

"Pemmican is a concentrated mixture of fat and protein used as a nutritious food. It is part of Canadian cuisine. [...] It was widely adopted as a high-energy food by Europeans involved in the fur trade and later by Arctic and Antarctic explorers, such as Sir Ernest Henry Shackleton, Fridtjof Nansen, Robert Falcon Scott and Roald Amundsen.
The specific ingredients used were usually whatever was available; the meat was often bison, deer, elk, or moose."
https://en.wikipedia.org/wiki/Pemmican

Alternatively, I think you could just use "speck". I don't feel that "venison" is suitable, however qualified.

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Note added at 1 hr (2016-09-09 11:11:46 GMT)
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Bacon, unqualified, always means from pigs. Qualified (elk bacon, moose bacon, etc.) it sounds odd to me. And of course you have the problem that several different kinds of animal are involved, so you're going to end up with a cumbersome translation like that.

The Micmac took what was needed and wasted little. The meat was cured. The rib cage was sometimes cooked whole, mounted over a fire or left under a tin stove. When cooked the ribs were withdrawn and the slab of meat rolled and packed. The head was roasted, suspended over an open fire or boiled in a large pot. The resulting combination of flesh, fat and brain assumed a texture like tinned corned beef when cooled. Entrails were eaten; intestines were flushed and plaited. After a kill hunters often indulged in a “gut feed,” boiling intestines with liver, heart and lungs. Hip and leg bones were broken into short lengths and boiled until the fat melted. The marrow was removed and either eaten alone or mixed with fat. “I give you a taste of it and I'll have to drive you off with my gun,” advises Peter Oliver of Bay St. George. “We didn't waste anything, never threw anything away, except maybe for the feet. Even then some of us used to eat them too, like the pig's feet you can buy in the stores today.”

Black bears were hunted as they fed on ripe berries on the barrens and rocky hillsides. Bear fat was rendered in a large pot. Sometimes caribou fat was added to produce a firmer texture. Blood and other impurities were skimmed off and the melted fat was poured into birch bark vessels and left to cool overnight. The rendered fat, muinomi, was used as cooking oil and butter. In fall a prime bear yielded considerable fat, enough to fill a large flour sack in some cases.

Bear meat was eaten fresh or preserved either by smoking or boiling in salted water. Cormack learned bear meat was “by many of the Indians esteemed next to that of the beaver's, and it has the peculiar quality of not clogging the stomach, however much of it is eaten.” Organs and entrails were eaten as a matter of taste. One old hunter, Noel Louis, used bear stomach in a unique fashion. It was turned inside out, stuffed with caribou or beaver, sewn tight and boiled for several hours. The stomach, if properly sewn, would preserve the stuffing for some time.

http://storiesofconneriver.ca/EN/history/hunting_trapping.ph...

Preserved Lamb Meat
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Sloi

Sloi is a product typically prepared in autumn in Marginimea Sibiului, Bran and Hunedoara (pastoral communities around the Carpathian Mountains), when the sheep return from the mountains.

http://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/...

How to Cure Meat

Curing is a technique which basically involves preserving the meat in salt. This was one of the most common ways of keeping meat fresh in the days before refrigeration. Some still use it today, but now it is more about enhancing the flavor of the meat, not about preserving it.

http://www.survivopedia.com/how-to-preserve-meat/

venison is meat from deer and other members of the family

if not from deer (the usual venison meat)
just add moose venison, elk venison etc.

https://www.reference.com/pets-animals/animal-venison-come-8...

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Note added at 35 mins (2016-09-09 10:28:50 GMT)
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SORRY!

jUST REALISED YOU WERE LOOKING FOR THE BACON PART


JUST ADD THAT TO "VENISON"

SO <B>VENISON BACON, ELK VENISON BACON ETC




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Note added at 36 mins (2016-09-09 10:29:33 GMT)
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VENISON BACON, ELK VENISON BACON etc.

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Note added at 40 mins (2016-09-09 10:33:48 GMT)
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though it seems that venison bacon has pork added to it
https://www.leaf.tv/articles/how-to-make-venison-bacon/

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Note added at 50 mins (2016-09-09 10:43:43 GMT)
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Your initial question wasn't very clear. But you just add the word "venison" (from animals in the cervid family) to the part of meat
so yes, "venison bacon" IS correct!
https://en.wikipedia.org/wiki/Venison

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Note added at 55 mins (2016-09-09 10:48:18 GMT)
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I didn't know this! (from the last link)
"...Organ meats of deer are eaten, but would not be called venison. Rather, they are called umbles (originally noumbles). This is supposedly the origins of the phrase "humble pie", literally a pie made from the organs of the deer..."

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Note added at 1 hr (2016-09-09 11:05:05 GMT)
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pemmican, jerky
https://en.wikipedia.org/wiki/Pemmican

most likely for Polar exploration
http://www.coolantarctica.com/Antarctica fact file/science/f...

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Note added at 1 hr (2016-09-09 11:09:16 GMT)
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http://highsteaks.com/carnivores-creed/pemmican/

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Note added at 1 hr (2016-09-09 11:27:24 GMT)
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question changed again?...so now it's a side of bacon?= flitch! which is a word from Norse

http://www.thefreedictionary.com/flitch

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Note added at 3 hrs (2016-09-09 13:14:06 GMT)
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OK, my final comment
I understand you don't want to use "venison bacon" etc. as I agree it could be unwieldy, so why not just use the term "spek" and explain it the first time as "cured/salted (fatty)meat" (except venison is quite lean) or else perhaps "cured/pickled meat from various animals" and then just use "spek" (in italics) afterwards.
The problem with using the English spelling "speck" is that it doesn't seem to be the same thing at all as this usually refers to a type of Austrian/Italian bacon
https://en.wikipedia.org/wiki/Speck
http://www.foodgeeks.com/encyclopedia/304

Not as a translation of bacon, obviously, but as a more general term for animal fat, possibly useable here.