Braunfels seems pretty cool. They hand trim their bacon to increase the meat to fat ratio and smoke for 8 hours. I did some googling while it sat in the fridge waiting for weekend breakfast. There was not too much out there actually. One guy said it is really salty so I was stoked. It pretty much failed to wow me in any way though. Nothing bad about it, but the smoke is light and the flavor is really tame.

We ended up testing it with some sammiches. I ended up cooking a few pieces of Nueske’s to get a bit of bacon flavor in there.

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