Ingredients:

  • 4 lbs lean ground elk meat
  • 1 lb pork back fat, cubed
  • 1 cup ice-cold distilled water
  • 3 tbsp coarse kosher salt
  • 2 tbsp brown sugar
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp ground black pepper
  • 1 tsp ground coriander
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1 tbsp Prague Powder #1
  • 4-5 natural hog casings

Instructions:

  1. Chill the grinder throat and blades in the freezer for 30 minutes prior to use.
  2. Grind the elk and pork fat together through a coarse plate.
  3. Transfer the meat to a chilled bowl and add the seasoning blend, curing salt, and ice-cold water.
  4. Mix by hand or with a stand mixer on low until the meat becomes tacky or sticky to the touch.
  5. Cover and refrigerate the mixture for at least 4 hours to allow flavors to penetrate.
  6. Soak the hog casings in warm water for 30 minutes to prepare for stuffing.