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METHODOLOGY

1. Prepare your biscuit dough, and cook bacon in the background to obtain 1/4 cup bacon grease.
2. When done getting grease, break 1/2 pound ground pork into a flat skillet with a large pinch of salt and 1 tsp Tony Chachere's seasoning. Spread out into an even layer, and let meat brown. Use a wooden spoon to break it up finer if desired.
3. When ground pork is fully cooked (no pink visible), pour the grease from the ground pork as well as the bacon grease into a small pot with 4 tbsp butter and heat on low until melted.
4. Once fully melted, turn heat up to medium and pour in 1/2 cup flour in 1/4 cup increments and rapidly whisk to combine. Once the mixture is thick, let it sit on medium heat until you can see liquids starting to bubble/fizz.
5. When lightly bubbling, pour in 1 cup milk, whisking briskly to break up the flour mixture until completely dissolved into the milk. Make sure you scrape the sides and the corners of the pot to pick up all of the flour!
6. Add freshly ground black pepper - I use about 50 cranks of a mill.
7. After the flour mixture is fully dissolved into the milk, keep on medium heat, whisking occasionally to break up any material that builds up on the bottom of the pot.
8. Once it begins to thicken and become clumpy, add your second 1 cup of milk and repeat. Once it is thick but not clumpy, pull it off the heat.
9. Pour in the cooked 1/2 pound of ground pork and stir well to combine. Add a heaping pinch of salt 1-1.5 tbsp as well as your desired amount of Tony Chachere's, mix throughout, and ready to serve! You can also add some monosodium glutamate (Accent brand in USA) for a flavor boost.