Most of the bacon we buy in stores is not cured nor smoked. A good butcher will have it though. Either of these processes would have been employed in the 19th century as a means of preserving meats (not just bacon). Even preserved meats should be kept cool and dry as is described in Marcy's handbook. But today's bacon, unless you get REAL bacon, ie something that has been cured or smoked (not smoke flavored) I would not attempt it.