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Bacon in Hot Sauce

SibbysSauces

SibbysSauces

I have a sauce that I grind fully-cooked bacon into with fresh ghost peppers (and other ingredients). I cook and blend everything together for quite a while until everything is pulverized and pourable.   I use it as a rub for my ribs or steak. I make it on demand and use it right away.  Do you think a hot sauce with freshly cooked bacon in it would stand the test of time during a fermenting process?  Basically, would there be any ill effects of adding pork to a bottled sauce?  Would the FDA tell me to take my recipe and shove it?
 
There's sauces with bacon already. But I would not have the proper advice on how to proceed.
 
The Hot Pepper said:
There's sauces with bacon already. But I would not have the proper advice on how to proceed.
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I've tasted a few different bacon flavored sauces, but they all seem kinda artificial.  I don't know if it's because of the fermentation process or if they are using bacon bits instead of real bacon.  ALl I know is that I haven't liked any of the flavors I've bought, but I love the one I make.  Maybe it's only because it's fresh out of the blender.
 
It is possible to make and sell a sauce with bacon in it.  It is highly regulated, as having meat or dairy in a sauce is a huge critical factor, but it is definitely doable.  
 
I've not heard of anyone using bacon in a fermentation and would definitely suggest to NOT put bacon into a fermentation.  The bacon could be added at the end of fermentation when processing/bottling.
 
 
 
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