Bacon is one of those traditional foods because it allowed meat to be preserved in the days before refrigeration. Bacon. Dry salami. Cheeses. Lutefisk. Beef Jerky. Pemican. Smoked Salmon. Etc.
Smoke, salt and sugar all kill or, more commonly, prevent the growth of bacteria and molds. Strong acids and bases also work hence pickled herring, etc. That said, many of the modern versions of these traditional preparations aren't nearly salted or smoked so much because now it's done for flavor instead of preservation. And your great-grandmother knew to keep certain foods cool in the root cellar and not in a hot car for hours.
Definitely cook the bacon before you go. You'll greatly reduce the water and waste fat weight that you'll haul along, make less of a mess on the trip, need less fuel while camping, and make less smell that would attract animals. And, once cooked, the concentration of smoke, sugar and salt is higher and therefore more of a preservative. Better yet, as suggested, get a pre-cooked, sealed product designed to be stored at room temperature. Those will have been pasteurized after being sealed and are shelf-stable for many months.
I'm so old, I remember when Amazon.com only sold books, but of course, you can get pre-cooked bacon there, too:
"Needs Refridgeration ONLY AFTER OPENING"
But I'm sure it is somewhere in your local grocery store.