Maggots need Oxygen and are not " in " the meat so what you see is what you got. This is unusual because it is unlikely the eggs would have survived the curing process. The maggots got there during your smoke processing.
A Fly ready to lay eggs does not need more than a few seconds to deposit them, and this time of year there are plenty around. So it could have been outside or even sitting on the counter waiting to be wrapped that this happened. Even though the meat is perfectly fine, Flys just do land on rotten meat, a Fly has landed on the meat, deposited the Eggs and flew away. The warm conditions in the smoker allowed them to hatch. Barring the YUK factor, I would just cut that part away , slice and freeze the Bacon as is. It is unlikely there are any new bacterial issues since maggots have been used to clean wounds for hundreds of years and don't contribute bacteria as they feed, and you will be cooking the Bacon anyway. As far as a possible issue prior to seeing the Maggots, do a Smell and if no nasty smell, a Taste test, after cooking a sample. If it smells and tastes ok, it is fine. I don't see that there are any safety issues here...JJ
