Elk Salami

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READY IN: 24hrs 20mins
UNITS: US

INGREDIENTS

Nutrition
  • 4
    lbs elk meat, ground
  • 1
    lb pork, ground
  • 2
    cups water
  • 1
    tablespoon liquid smoke
  • 1 12
    teaspoons garlic salt
  • 12
    teaspoon mustard seeds
  • 1
    teaspoon onion salt
  • 6
    tablespoons meat curing salt
  • 14
    teaspoon pepper
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DIRECTIONS

  • 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.
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