Regular Gravy
Take some streak-o-lean bacon, fatback or regular bacon and render all the fat. Takes
about an hour or so. A modern, non-stick pan will not do a good job. Take a (preferably)
cast iron or stainless steel skillet. Slice the meat, place in pan and render on real slow
heat. When all the fat is rendered, remove the meat, trim off the rinds and break up the
meat. Set aside. Take some flour and add to the fat in pan. Add enough flour to make a
good gravy. Keep heat on low to medium. Our stove uses low. Cook the flour and fat
until the gravy base in the color of a cigar and has that certain cooked smell. Add
water, as much as you wish, to make the gravy the consistency you like. When adding
water, the steam will blow up at you, so watch out! Add black pepper and, keeping the
heat on low, cook the gravy awhile. Add the cut up meat and warm. Serve over rice, grits,
biscuits, etc.
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