I have been trying to use up the stuff in the freezer, and I just came
across about 1.5 lb of fatback that I got from a local Korean grocer. I
have it in the pressure cooker (old kind, with the weight on top) right
now. I added some pickling spices, and it smells great.

If I wanted to make a "quick" batch of bacon, would it be worth it to
put curing ingredients, such as Tender Quick and/or pink salt, into the
mix next time?

We lived on that stuff and salt pork back when I was a kid. We usually just sliced it up and fried it in a skillet.