So, I'm staying in a location that has a gas oven with no discernable thermostat, and there are no thermometers in sight (oven, meat, or otherwise). The situation is such that I can't just run out and buy an oven or meat thermometer, and I'm not sure what to do. The people that I'm staying with have requested that I prepare a "traditional american christmas/thanksgiving dinner" (at least to the extent possible given the ingredients on hand and the circumstances). I have a turkey and several side dishes to prepare, and need advice on how to proceed. Any help is much appreciated. 
Remember that the whole reason we cure bacon is to make it shelf stable over time, a process developed before refrigeration was as it is today.  Now we do it more for taste, but the salt and curing process make bacon pretty shelf stable.  If you are cooking the bacon as well, before you put it in the salt, I don't see any reason not to leave the bacon salt on the counter.  I'd try leaving it on the shelf until you noticed any issues.  But I'm willing to live a little more dangerously than some others.  :) 