They all said 'bacon', Ned said above that he heats his to 150F too for his which is more Canadian bacon style. I don't care, it tastes good.Yep
There's no need whatsoever to heat it, especially if you're slicing, then freezing.
I'm wondering if those recipes are for baked ham, rather than bacon.
I have another on the go at the moment and will just slice it without the cooking part to see how that turns out - it ain't expensive to mess around with pig as the loins are only costing just over $2 a lb at the moment on speshul offer.