Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5-6 rolls 2 1/2 t Coarsely ground pepper
2 1/2 t Garlic salt 2 1/2 t Mustard seed
1 t Hickory smoked salt 4 lb Ground elk meat
5 t Tender Quick (meat curing 1 lb Ground pork
-salt)

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

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