So what is the shelf life of bacon this way
I have never tested it to find out, frankly it doesn't stay in the fridge for long. I slice a lot for the freezer but often keep smaller batches whole in the fridge. We always run out while the meat still looks fresh and appealing.
If you are concerned with spoilage I would not be. My panchetta, that cures with the same salt and nitrate (not spices or flavors) has hung in the basement aging for the past three weeks. I wouldn't even consider checking on it until a month has passed. It or a chunk of bacon would hold as long and even longer wrapped and stashed in the fridge. You biggest enemy is mold, green and white molds are fine but if you were to get black mold you need to throw it out.
So make your bacon, leave it whole (unsliced) and wrap it securely and store it in the meat crisper of the fridge, no worries. If you were to get a little green or white mold wipe it down with a 50/50 water vinegar solution and wrap in new materials. Storing a chunk of chunk of bacon like this is the most versatile method, just slice off what you need as the situation comes up, thin, thick, lardons (diced). What ever you need your ready.
If anything your making bacon aged beef smoked meats do not look and smell appealing they are likely not safe use your brains. There is a huge difference in the cheesy funk of aged meat and rot, you will know it when you smell it.
