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This sounds like a tasty product to have on hand. Unfortunately, the National Center for Home Food Preservation - our guiding agency for food safety and preservation - says there are no safe recommendations for canning any type of cured meat, including bacon alone or combined with other ingredients. The food safety risk is botulism. You can see, taste or smell it. This is an extremely painful type of food poisoning that damages the nervous system that can cause complete paralysis and death. If the antitoxin is administered in time, the recovery is expensive. In 2013 in Oregon, the costs of botulism ranged from $1.4 to $1.8 million.

We recommend that you eat it fresh or refrigerate your recipe. Be alert for mold, off-odors or taste if you refrigerate it for more than five days. You might be most successful freezing it for up to a year, again watching for signs of spoilage.