12-18-2004, 04:55 AM
2 1/2 teaspoons garlic salt 1 teaspoon hickory smoke salt 5 teaspoons tender quick 2 1/2 teaspoons fresh coarse ground black pepper 2 1/2 teaspoons mustard seeds 4 lbs ground elk 1 lb ground pork
1. Mix all seasonings. 2. Add to meat. 3. Mix well with hands. 4. Refrigerate covered overnight. 5. Mix again. 6. Refrigerate covered another night. 7. Form meat into 5 rolls. 8. Place rolls about 2" apart on rack in large shallow pan. 9. Place in center of 350 oven. 10. Bake 10 min. 11. Reduce heat to 200 and bake 8 hr, turning every 2 hr. 12. Drain off grease as necessary. 13. Outside will be dark and glossy. 14. Inside will be pink. 15. Cool. 16. Wrap each individually in foil. 17. Keeps in fridge 2 weeks or in freezer 4 wks.
1. Mix all seasonings. 2. Add to meat. 3. Mix well with hands. 4. Refrigerate covered overnight. 5. Mix again. 6. Refrigerate covered another night. 7. Form meat into 5 rolls. 8. Place rolls about 2" apart on rack in large shallow pan. 9. Place in center of 350 oven. 10. Bake 10 min. 11. Reduce heat to 200 and bake 8 hr, turning every 2 hr. 12. Drain off grease as necessary. 13. Outside will be dark and glossy. 14. Inside will be pink. 15. Cool. 16. Wrap each individually in foil. 17. Keeps in fridge 2 weeks or in freezer 4 wks.