Elk Bologna

2 pounds ground meat

1 teaspoon each onion salt, garlic salt and mustard seed

2 teaspoons celery seed

1 teaspoon seasoned pepper

2 tablespoons Liquid Smoke

3 tablespoons Mortons Tender Quick salt

1 cup water

Mix all together, make into rolls one foot by one and one half inches. Wrap in foil and refrigerate for 24 hours to allow meat to cure. Punch holes through foil with fork. Put foiled-wrapped rolls on flat sheet in oven and bake at 350 degrees for one and half hours. Allow to cool in foil, then enjoy.

Copyright 1998-2014 Stephen Ricciardelli