SALT PORK GRAVY .....an old farm recipe
Nancy J. Patrykus
This gravy was a staple breakfast on the Curl family Indiana farm.
They raised hogs, and did the're own butchering.
Grandpa always save the special parts when butchering to make "MOUNTAIN OYSTERS' !!
This gravy goes on top of potatoes, toast and Homemade Baking Powder biscuits!!..YUM!!
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Put into a large skilllet and cover with cold water.
Bring to a boil.
Drain and rinse well with cold water.
Now fry the salt pork on medium high untill both side are crisp.
Add 3 Tablespoons of flour, and stir and brown lightly.
Slowely add the milk while stirring to make a milk gravy.
Add the fried salt pork, and pepper generously.
It has it's own salt...no need to add.