I may never eat store-bought bacon again in Kamado Cooking and Discussion Posted September 14 I've had no issues keeping "uncured" but smoked and pasteurized bacon for weeks. I've also had a hard time getting bacon to taste "hot" without something hot on the surface. I use a recipe of 1/4 salt, 1/4 pepper and 1/2 sugar. The heat just doesn't seem to penetrate when the other two flavors do. Fortunately, the flavor adds nicely when cooking.