Food safety with Bacon, like with any fresh meat, is paramount. Both curing it with pink salt (Sodium Nitrite) and smoking to a temperature of at least 140F (preferably 150F) achieves that. At that point, you have created raw, uncooked bacon.
However, I was taught that such partially processed “bacon” can only safely be refrigerated (below 40F) for up to 7 days before frying or turning into burnt ends, etc. Alternatively, It can safely be vacuum sealed and frozen for 4-6 months before frying and or further cooking.