It will still be safe to eat for months, at room temp. It will absorb oxygen, and taste stale, but it won't make you sick. The smoking process removes oxygen, replacing it with CO. The salt, and sodium nitrite, prevent anaerobic activity.(Botulism) Bacon is not a potentially hazardous food raw. Cooking it removes water, which makes it even less likely to spoil. As retellect says, it always tastes better fresh.