USDA or Food Labeling?
To quote from your own source:


  It’s best to plan ahead for slow, safe thawing in the refrigerator. After defrosting bacon by this method, it will be safe in the refrigerator for 7 days before cooking. If you decide not to use the bacon during this time, you can safely refreeze it without cooking it first. 


And, further up: 


  It’s not important if a date expires after freezing bacon because all foods stay safe while frozen.


Let's look at what happens when you freeze food: 

Due to the low temperatures, the growth of all1 molds, bacteria and other "nasties" is stopped or at least slowed down to an extremely slow rate. So from the perspective of your food, time is suspended while frozen. (Quality issues left aside, we are talking food safety here.)

So the clock starts ticking again once you defrost your food and can be stopped when re-freezing. Taking into account that your bacon was supposed to be good until the end of the month and freezing doesn't shorten that time, you should be fine at least until the original best-by-date. 

In theory you could calculate 

new date = thawing date + days left when freezing


But that's based on estimated bacterial growth, not taking possible quality issues into account - and we shouldn't always go to the limit, should we?. 



1 "all" as in "all typical pathogens". Of course there are bacteria that thrive on ice, but those are not relevant here.