Elk Salami Food

ELK SAUSAGE

Steps:

• Grind each meat separately then mix together. It is best if you grind the meat when it is very cold. Mix the ground meat together with all the seasonings. Form into small patties. Saute a small piece and test for taste. You may need to adjust the spices. Next, place a length (10 to 15 feet) of sausage casing on a sausage horn and force mixture into casing. Twist sausages in alternating directions to create 6 to 8-inch long sausages. If well protected, finished sausages can be frozen in a non-frost free freezer for up to a year. The sausages can be cooked directly on a grill or sauteed in a pan. For best results, boil sausages first and finish on grill or pan. Can serve with maple syrup.

ELK SALAMI

Steps:

• Combine the ground elk and pork.
• Combine the liquid smoke and water and add to the ground meat mixture. Mix well.
• In a small bowl combine the rest of the ingredients. Using your hands, add the spice mixture to the meat mixture. Mix well.
• Shape the meat into rolls about 2.5 inches in diameter. Wrap each roll in foil (heavy duty foil), closing tightly down the center and on the ends.
• Refrigerate for 24 hours.
• Using a fork, make holes through the foil 1 inch apart on the bottom of the foil opposite the fold.
• Preheat the oven to 325 degrees.
• Put a rack in a large shallow pan. Place the foil wrapped logs on the rack.
• On the bottom rack of the oven place a pan of hot water to create steam.
• Put the pan of meat on the middle shelf at the center of the oven.
• Bake for 2 hours.
• Remove the foil and put the meat rolls on the rack to drain and cool. The meat will still be fairly pink both on the outside and inside.
• When cool, wrap again in foil. Can be kept in the refrigerator for about 10 days or in the freezer for about 1 month.