I thought Rick & Chris would like this, and they've always been a big help to me whenever I had questions. Figured they'd like to see how far to the "Dark" side I went.
I am using Len Poli's Venison Salami recipe for this one, just substituting Elk because that's all I have at the moment.
Garlic powder, NFDM, Dextrose, Red pepper flakes, Salt & Cure #2.
![](http://i120.photobucket.com/albums/o164/sam3_album/7285bdfb68295ecd6df3cbd646c8ed0a_zps37ff1ac2.jpg)
Bactoferm LHP w/2 TBLS of distilled water was added to the meat (not shown).
There is some Pork under all that too.
![](http://i120.photobucket.com/albums/o164/sam3_album/be99efdd32c001a0f98fdb98b8705939_zps75ced460.jpg)
Stuffed and ready for the 85* sauna for the next 24 hours.
![](http://i120.photobucket.com/albums/o164/sam3_album/2f6de4d76d55a58f39cad7ac9785012d_zps3d8409cb.jpg)
Then into the curing cabinet after incubation.
BBL