Hoity Toit, I had the same questions last year. Let me tell ya what I did. I had been cutting back on the salt, you know being healthy. I even did and experiment with molasses as a sweetener because I heard it wouldn't burn. It does.
So I went back to Pop's original brine cure recipe, I didn't try to improve it in any way, and I made bacon. Turned out great and you didn't need to worry about burning. <shrugs>
I'll tell you what else I found. it seems the better you allow it to smooth/dehydrate in the reefer before packaging really helps, as does the length of stay in the freezer before use.
My last bacon with out any Foamheart flavor modifiers fries fine without burning.
Pop suggested I try the Splenda recipe, I didn't because my bacon stopped burning but that might work also.