Slice the salt pork to about ⅛ inch thick and cut off the rind. Allow at least 4 slices per person. Put the slices into a pan and cover them with water. Bring to a quick boil, cover, and simmer for 10 minutes. Drain the salt pork and discard the water. Heat about ⅛ inch of oil in a skillet. Coat the salt pork with cornmeal and fry it in hot fat until brown and crispy. Put the salt pork pieces on a brown paper bag to drain.
For gravy, pour all the grease out of the frying pan except for about 2 tablespoonfuls. Heat this grease and then stir in the flour. Using a wooden spoon, stir well until the flour is brown. Slowly add the milk. Add a little black pepper to taste. Stir and simmer until the gravy has the consistency you want. Serve the gravy over hot biscuit halves and eat with the fried salt pork strips. Have plenty of hot coffee. This dish also goes nicely with cold slices of homegrown tomatoes.