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From The Cookbook: Burick's 5-Pound Elk Salami

The only thing that makes a quick salami sandwich better is if it’s made from wild game.

The only thing that makes a quick salami sandwich better is if it’s made from wild game. In this case, one adventurous chef actually made elk-meat salami. Here’s the recipe, straight from the NRA Member’s Wild Game Cookbook, Second Edition.

Burick's 5-Pound Elk Salami

The following recipe is taken directly from the NRA Members' Wild Game Cookbook, Second Edition. to buy your very own copy of the cookbook, visit the NRA Program Materials Center.

Ingredients


  • 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 of the 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. I suggest that salami be made in a 10 pound batch.

Originally Submitted By:
R.J. Burick
Los Alamos, NM

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