It depends on what you want. I cold smoke our bacon about 22 hours (two A-MAZ-N maze loads), but it is used primarily in cooking where the stronger flavor is desirable. For just frying and eating, this much smoke might be too much. I suggest that you split the bacon into thirds, leave one piece as-is and try the other two with different levels of added smoke. An ounce of data trumps a pound of theory.... dunno if I should smoke it again tomorrow, smoked it 10 hours today.
I don't see why it couldn't be frozen whole, but why? I slice our bacon, vacuum pack it in 8 ounce quantities, and freeze it.Can it be frozen whole, or should I slice everything and vacuum pack the slices in suitable packages?