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?