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Mount Evans Elk Sausage

2 1/2 ts Garlic salt
1 ts Hickory smoked salt
5 ts Tender Quick
2 1/2 ts Coarsely ground pepper
2 1/2 ts Mustard seed
4 lb Ground elk
1 lb Ground pork

Mix all seasonings. Add to meat. Mix well with hands. Refrigerate covered overnight. Mix again. Refrigerate covered another night. Form meat into 5 rolls. Place rolls about 2" apart on rack in large shallow pan. Place in center of 350 oven. Bake 10 min. Reduce heat to 200 and bake 8 hr, turning every 2 hr. Drain off grease as necessary. Outside will be dark and glossy. Inside will be pink. Cool. Wrap each individually in foil. Keeps in fridge 2 weeks or in freezer 4 wks.

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