Most recipies I come across require 1/2 to 1 pound of bacon. I can understand the flavor and grease factor but they rarely say to cut them into smaller pieces or to discard them or any info for that matter. Any further comment in the directions is limited to draining the grease. Is it expected that users are to cut it into bite size pieces, bacon bits, or maybe even an undisclosed understanding that it is to be discarded after the flavor set's in and before the first main ingredient.
I'm sure some dutch oven veterans can help.
Thanks,
Jim C