"Dave Smith" > wrote in message
...
> On 2016-01-17 2:10 PM, Brooklyn1 wrote:
>
>> That proportion would produce a swamp of fat. The bacon is for adding
>> its disgusting artificial smoke flavor (most commercially packaged
>> bacon contains artificial smoke flavoring), 2-3 rashers would be
>> sufficient... more bacon won't make it smokier but will make it a
>> whole lot saltier, do you have any concept of how much salt is in two
>> pounds of bacon?
>
> FWIW, the thing that got me interesting in making beans was the sample of
> smoked beans I had recently at a BBW joint. That smokey flavour was what
> made them so good, but that was real smoking. I used a smoked bacon, not
> cheap bacon injected with artificial smoke.
>
>
>
>> Better with no bacon... to a pound of beans one smoked ham hock will
>> be far better... rather than all that salty fat it's gelatinous
>> goodness will melt into the beans.
>
> My results disagree with you. The finished product was excellent.

I don't like fatty foods. I did use a bit of olive oil and margarine for my
onions. I cooked the bacon until super crisp and drained it well. End
result wasn't greasy.