Homemade Bacon Gravy Recipe 455 Food

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 GRAVY

Steps:

• In a large (10- to 12-inch) saute pan, cook the butter and onions on medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well cooked.
• Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock and Cognac, and cook uncovered for 4 to 5 minutes, until thickened. Add the cream, if desired, and serve.

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.

BACON GRAVY

Steps:

• Place diced bacon into a large sauté pan, then turn the stove to medium/medium-high heat.
• Cook until crispy, then remove and set aside onto a paper towel lined plate.
• Remove grease, but reserve 1/4 cup.
• Carefully pour reserved bacon grease back into the hot sauté pan.
• Whisk in the flour and cook, whisking continuously, for 1 minute.
• Slowly whisk in the half-and-half, then whisk in garlic powder, pepper, and salt.
• Bring to a simmer, then whisk until gravy has thickened to your liking, about 2-5 minutes.
• Stir in the crispy bacon, then taste and re-season if necessary.
• Serve with your favorite biscuits and enjoy!

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.

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.

BREAKFAST GRAVY

Steps:

• Mix bacon grease and flour in a skillet over medium heat until medium brown, stirring constantly.
• Add milk, stirring constantly, until it comes to a boil.
• Gravy should be medium thick.
• Serve.

BACON AND BEEF GRAVY

Steps:

• Prepare gravy by cooking bacon in a sauce pan until partially done.
• Add onions and saute for 5 miuntes.
• Pour in the Beef Consumne'.
• Bring to a boil.
• Mix water and corn starch together.
• Add corn starch mixture to sauce pan.
• Cook till mixture has thicken.
• Lower heat.
• Add mustard, salt and pepper to taste; stir in catsup.
• Serve over mashed potatoes, or noodles.

EASY GRAVY

Steps:

• Melt butter in pan over medium heat.
• Add flour, stirring constantly for 2 minutes, you want the mixture to turn light brown but not burn.
• Add broth, salt and pepper and continue to stir for 3 minutes, sauce should be getting thicker.
• Move to serving bowl.
• Enjoy.