I am never brushing my teeth again. Seriously this is the winner and I need not try the rest.
Here is what I know about it:

(paraphrasing here)
Cured in only brown sugar and salt for two weeks (no nitrates or nirtites at all)
Can be pink to nut brown
cold smoked for 4-7 days till the color is right
Can be very salty
a salty, firm, and hammy texture

Scott Hams has a cool story, and amazing bacon. Check that pic above. I went a bit crisp, but you can see the salt on it. The smoke smell leaked right through the bag. It had the uber oiliness to it like Loveless Cafe bacon. It seems to be a thing with really smoked bacon. No nitrates means it will be missing that flavor and color, but I think it made it taste so awesome. It fried up without much shrinkage. The smoke aroma burned the eyes. We did 8 pieces for a breftest for dinner and the grease left behind was minimal.

I really do not know how to describe the flavor. I would almost reference boobs. It is that good. Theresa could not handle the saltiness or smoke. The salt bite hits hard and is followed by a smoke on top of a mix of ham and bacon. I think that is what bacon actually tastes like when there are no nitrates. It had a roller coaster of flavor. I think I have said that before, but it is so true for this. Salt, smoke, fat, and finished by a dense pork. It is the uber dark chocolate of bacon. Just wow.

In the pic above you can see how lean it is and the dark color.
I still have 8 more months worth of bacon to go, but I know I will buy this again and again.
Seems it is much cheaper from their site than grateful palate.

So I have been saving one of each two pounds I get for the ultimate bacon party in about 8 months. Of course I will need some help eating it and I hope some of yall will help.

EDIT: Just want to say a bit about really good quality bacon.
These folks are making bacon the old way. Dry cure is so hard to come by. Cold smoking for 4-7 days is absolutely amazing and so awesome. If you see their story on their site it kinda splains it.

We now have one full time employee and 6-8 part time employees. but as you can see we are a very small business.

This is the stuff that folks keep secret. It is such a cut above any mass produced product. I feel like I got it from some guy who lives in remote mountains and evading some sort of tax. Sliced gold it is.

THis is not a bacon of the month post, it is OMFG I got this bacon and am scared post.
The smoke is insane through the vacuum pack. And after reading the description I am actually scared.

(paraphrasing here)
Cured in only brown sugar and salt for two weeks (no nitrates or nirtites at all)
Can be pink to nut brown
cold smoked for 4-7 days till the color is right
Can be very salty
a salty, firm, and hammy texture

It looks like heaven and smells so intense.

Good article on bacon craziness over at salon

Last summer, New York magazine’s food blog, Grub Street, commented that the arrival of a packaged product called bacon salt was the sign that bacon, as a foodstuff, had finally jumped the shark, that it had finally strayed into a new and unseemly level of self-parody, that it was being touted as much for its ironic or comic value (insert Homer Simpson slobbering sound here) as its flavor.

But after a few months passed, there it was again: bacon where it shouldn’t be. It was in a cocktail, in a recipe for bacon-infused bourbon, right there in the pages of New York. Wasn’t it supposed to be over?

The original charge missed the point, as did my hope of pinpointing a spot on the horizon when baconmania would shrink from our national consciousness like it does in a hot pan.

Found this. I’m not a fan of bacon, but I know BorK is.

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.

mmmmmmmmmm………….

Funny cuz I get bacon stuck in my teeth and now this is like putting more bacon in my teeth.

Just look at the bacon falling off that burger. Parkway lanes has a darn tasty burger, although this one was not as good as my last visit, but good enough. Lots of folks did not make it out to the lanes because of the weather looking pretty bad. I got to keep the trophy and had some good competition.

I have wanted to try one of these bud light with limes for a while, but could not plunk down the $7.50 for a sixer. The bar had some so I went for it. It was pretty much what I would of expected. Sure roses lime juice says it has limes in it, but the flavor is fake. It was the same for the beer. My burps were very fake lime filled. Doubt I will ever try that again.

Now you can party in bacon, get married in bacon, the possibilities are endless

Ok, so its not actually made of bacon, but it does smell like it!

hattip slashfood

Main site
I could smell it through the very well packaged box. It was uber smoked. Grabbed the pack and looked at it and was overcome by smoke aroma. It seeped through vacuum seal and impregnated my fingers with smoke smell. Dry cured with salt, brown sugar, and sodium nitrate and apparently uber smoked it was a beautiful looking package.

I opened it and my eyes started to burn from the smoky power. It was a bit fatty and greasy as hell. Made up 4 strips on med low and the whole house was filled with the smell. I was surprised by the shrinkage which I attribute to the high percentage of fat. The first bite knocked me on my ass. It is so smoky, oh man. It had a sweet aftertaste, but the smoke is the driving flavor and overpowers everything. I bet it would be too much for most, but I absolutely loved it.

Rolling papers with bacon scent. mmmmmmmmmmmmmm…….