Elk Salami

5 pounds ground elk (grind twice)

5 rounded teaspoons Morton's Tender Quick salt

2-1/2 teaspoons black pepper

1/8 teaspoon garlic powder

2 teaspoons hickory smoke salt

5 teaspoons whole peppercorns (more if you like)

Mix all above ingredients and put into a tightly covered bowl (not aluminum) and refrigerate three days. Remove each day and mix thoroughly, as mixture will become stiff.

After three days, separate mixture into five log rolls and place on un-greased cookie sheet. Cover with foil and return to refrigerator for one more day.

On fourth day remove foil and place on cookie sheet in oven and bake for 12 hours at 125 degrees.

Copyright 1998-2014 Stephen Ricciardelli