During cooler shoulder season temperatures, I have brought Neuske's smoked /cured bacon, just in my pack, not frozen or packed in a cooler. When at home, I tend to go for the smoked/UNcured Neuske's but I let be the curing be any added extra insurance out in the bush. Neuske's actually smokes it '(as opposed to a lot of grocery store bacon being quickly liquid smoked) for like 18 hours. On top of that, it is then cooked pretty thoroughly before being eaten. ( I like with a little wiggle to it, not crispy/crunchy)
Never had a problem, I think of all the other salted/cured/smoked meats that are sold not refrigerated/off the shelf.
Plus, Neuske's is absolutely amazing bacon.
P.S. make sure to use the fat to cook whatever else you need to sauté/fry ;)