Can the bacon in homemade "Bacon Salt" be made shelf stable?
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.  :)