Homemade Bacon Gravy Recipe 455

HOMEMADE BACON GRAVY RECIPE - (4.5/5)

Steps:

• Start with bacon of course. You can cut the bacon into small pieces, but my family doesn't like the bacon pieces in the gravy they like more of a smooth gravy instead and bacon on the side. Put bacon into a large skillet and fry it over medium heat. Or if your like me it's so much easier to cook the bacon in the oven. I cook mine at 350°F on a foil lined baking sheet. Turn bacon once or twice as the bacon cooks it will release it's fat. When the bacon is done remove and drain on paper towels. Pour about 1/4 cup of the bacon grease from the baking sheet into a skillet. Heat the reserved bacon grease in skillet and stir in the flour. Continue stirring until the flour absorbs all of the fat. Add the salt and black pepper.Start out with the smaller amount of pepper and add more later if desired. Slowly stir in the milk a little at a time. Use a whisk or a fork to prevent lumps. Continue adding milk and whisking or stirring at the same time until the milk is added to the gravy. Let the mixture come to a boil. Allow it to boil gently for about 5 minutes. It will thicken nicely. Taste the gravy and see if you need to add any additional salt and pepper. Serve over toast or biscuits. My family prefers biscuit.

HOMEMADE BACON

Steps:

• Rinse the pork belly and pat dry. Transfer to a resealable 2-gallon plastic bag. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in a bowl. Coat the pork belly all over with the mixture.
• Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. It should take 7 days for a thin belly that is about 11/2 inches thick, longer for a belly that's 2 to 3 inches thick.
• Remove the pork belly from the bag, rinse thoroughly and pat dry. Refrigerate the belly on a rack, uncovered, 48 hours.
• Set up your smoker according to the manufacturer's instructions using applewood chips, and set to 200 degrees F. Smoke the pork belly 3 hours, or until the bacon reaches an internal temperature of 150 degrees F.
• Remove the rind (optional), then slice and cook as desired. To store, wrap the bacon in plastic wrap and refrigerate up to 1 week or freeze up to 2 months.
• Pink curing salt is a mix of salt and sodium nitrite. It keeps the meat pink and protects it from bacteria. You can find it at specialty food stores or online.

OLD TIME KENTUCKY BACON MILK GRAVY FOR BISCUITS

Steps:

• Heat bacon drippings in a skillet over medium heat; whisk flour into drippings until smooth. Reduce heat to low and cook the flour mixture until it turns a caramel brown color, stirring constantly, about 15 minutes. Be careful, the roux burns easily. Stir in salt and black pepper.
• Whisk 1/2 cup milk into the roux until thoroughly blended. Continue whisking milk into the gravy, 1/2 cup at a time, whisking in each amount of milk completely before adding more. Bring gravy to a simmer and whisk constantly until thick, smooth, and bubbling.

BACON GRAVY

Steps:

• Preheat a large skillet to medium-hi. Place 6 slices of bacon in the skillet and cook until just under crispy.
• Remove bacon from skillet and drain; set aside. Discard all but 2 tablespoons of the bacon grease.
• Add flour to grease, and whisk together. Cook for about a minute without burning the flour.
• Add milk; whisk together.
• Heat until bubbling. Simmer for 5-10 minutes, until sauce starts to thicken.
• Meanwhile, crumble bacon. Add salt and pepper (to taste), and bacon to gravy. Allow to simmer until desired consistency.
• Serve over biscuits.

CREAMY BACON GRAVY

Steps:

• Brown bacon in a large skillet until crisp.
• Remove bacon and leave 2 tablespoons bacon fat in the skillet.
• Whisk flour into the bacon fat and cook 1 minute.
• Add milk a little bit at a time, stirring after each addition.
• Bring to a boil, reduce heat, and simmer until thick and bubbly.
• Crumble bacon and stir into the gravy. Season with salt and pepper to taste.
• Spoon over biscuits for serving.