Prep 20 mins
Cook 24 hrs
From "The Washington Cookbook" published in 1982. Not tried by me but posted in response to a request in the Wild Game Forum. Serving size is completely approximate.
- 4 lbs elk meat, ground
- 1 lb pork, ground
- 2 cups water
- 1 tablespoon liquid smoke
- 1 1⁄2 teaspoons garlic salt
- 1⁄2 teaspoon mustard seeds
- 1 teaspoon onion salt
- 6 tablespoons meat curing salt
- 1⁄4 teaspoon pepper
- Combine the ground elk and pork.
- Combine the liquid smoke and water and add to the ground meat mixture. Mix well.
- In a small bowl combine the rest of the ingredients. Using your hands, add the spice mixture to the meat mixture. Mix well.
- Shape the meat into rolls about 2.5 inches in diameter. Wrap each roll in foil (heavy duty foil), closing tightly down the center and on the ends.
- Refrigerate for 24 hours.
- Using a fork, make holes through the foil 1 inch apart on the bottom of the foil opposite the fold.
- Preheat the oven to 325 degrees.
- Put a rack in a large shallow pan. Place the foil wrapped logs on the rack.
- On the bottom rack of the oven place a pan of hot water to create steam.
- Put the pan of meat on the middle shelf at the center of the oven.
- Bake for 2 hours.
- Remove the foil and put the meat rolls on the rack to drain and cool. The meat will still be fairly pink both on the outside and inside.
- When cool, wrap again in foil. Can be kept in the refrigerator for about 10 days or in the freezer for about 1 month.