5 lbs. ground elk, (not to lean)
5 tsp. Tender quick salt (rounded Tsp.ís)
3 tsp. Mustard seeds, (whole)
3 tsp. Coarse Pepper
2 tsp. Garlic (optional)
2 tsp. Liquid smoke
1 tsp. Hickory smoke salt
2 tsp. Table salt
1 tsp. Whole pepper corns
1st day: Mix all ingredients together in large bowl & refrigerate.
2nd day: Mix by hand & refrigerate.
3rd day: Repeat what you did yesterday.
4th day: Divide mixture into balls. Roll each into a firm roll about 2 inches in diameter. Place these rolls on the rack of the broiler pan and the pan on the bottom rack of the oven. Bake in a 150 degree oven for 8 hours. Turn one quarter turn every 2 hours, this turning is a MUST! The rolls form their own casing, and there is very little shrinkage. Cool and double wrap in plastic wrap or foil. Various other seasonings may be added as desired. This recipe works well with other meats too.
Submitted by Lee Mozingo
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