Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 5-6 rolls | |
| 2½ teaspoon | Garlic salt |
| 1 teaspoon | Hickory smoked salt |
| 5 teaspoons | Tender Quick (meat curing salt) |
| 2½ teaspoon | Coarsely ground pepper |
| 2½ teaspoon | Mustard seed |
| 4 pounds | Ground elk meat |
| 1 pounds | Ground pork |
Combine garlic salt, smoked salt, curing salt, pepper and mustard seed. Gradually add to meat. Mix well with hands. Refrigerate, covered, overnight. On third day form mixture into five or six rolls about 2 inches in diameter. Place rolls about two inches apart on rack in large, shallow pan. Place on center shelf of preheated 350 F oven. Bake 10 minutes. Reduce heat to 200 F. Bake 8 hours, turning every 2 hours. Drain off grease when necessary. (Outside will be dark and glossy; inside will be pink.) Cool. Wrap in foil. Store in refrigerator up to two weeks. Store in freezer about one month.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis