The meat stayed juicy but you can eliminate the salt. I used sea salt and it was still too salty. Otherwise, a good recipe!

Reviewed On: Aug. 17, 2009

I only use enough shortening to coat the bottom of a cast-iron skillet. Only use cast iron, and make sure your skillet is HOT! For a twist, pre-cook, drain and crumble TINY bits of a mild bulk sausage into the milk gravy for a super flavor. Also, if your gravy wants to thicken or congeal, try adding a tablespoon of brewed black coffee to it. Add slowly while whisking. (adjust amount to desired texture/flavor) This step will boost the flavor and keep the texture just right!

Reviewed On: Jun. 15, 2009