If it is completely uncured sure, but usually niteite/nitrate free bacon has an asterisk saying something like "beyond what is naturally found in the added celery juice". If you heat those nitrites in the bacon it doesn't the same thing as the synthetic stuff would. Luckily trichinosis is largely a thing of the past, so why heat it? Uncooked bacon tastes awesome. Also, in stews I believe it does reach the dangerous temps?