When I do bacon, after smoking I cool it down to room temp then refrigerate for 24 hours. After one day of cooling, I put it in the freezer for about one hour ( this time will depend on how cold your freezer is, mine is -10 ) then slice quickly, package, and freeze. The cooler your bacon is at slicing, the easier it will be to handle the slices and the more uniform they will be. I don't think cooling any longer than a day will "enhance" it IMO.
Enjoy the bacon, you'll find that homemade is much better than store bought. Warning-- do not give any to friends and family, they will be pestering you to make more!!!