The Elk Hunter's Cookbook
by From the Members of the Rocky Mountain Elk Foundation From simple fare for backpacking to fantastic full-course dinners, you'll find it all here-in hundreds of recipes for appetizers, soups, breads, s...

1. JERKY Trim fat off meat. ... Mix sugar and liquid smoke, pour over meat. ... hours, turning after 5 hours. Ingredients: 5  (elk .. salt .. smoke .. sugar ...)

2. QUICK SALAMI ROLLS Mix thoroughly, then roll into 2 rolls. Wrap carefully and tightly in heavy foil. Shiny side to the meat. Pierce foil on bottom side and set on a ... Ingredients: 8  (cure .. elk .. salt .. smoke ...)

3. SUMMER SAUSAGE Mix well and divide into 2 portions (1 lb. ea.). Roll in foil (shiny side out) and refrigerate for 24 hours. Poke holes in bottom of foil and place ... Ingredients: 8  (beef .. onion .. salt .. smoke ...)

4. SUMMER SAUSAGE Mix all ingredients well. Chill 24 hours. Divide into 4 parts; make 8 inch logs. Wrap in nylon netting; tie ends tightly. Place on rack in broiler ... Ingredients: 6  (salt .. smoke .. wild ...)

5. TROUBLESOME CREEK JERKY Slice your meat. Try ... out for later. Also elk and deer make great jerky. It's really lean. Ingredients: 9  (salt .. smoke .. tabasco .. worcestershire ...)

6. ELK CHILI Cook meat until all pinkness is gone. Add remaining ingredients. Simmer for 2 hours. Serves 6 to 8. Ingredients: 12  (basil .. beans .. elk .. onion .. oregano .. sauce ...)

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