Stuffed Elephant trunk recipe.

It's best to start with a baby elephant trunk. They're small and tender enough to really capture that flavor without all the toughness.



Just use the trunk. The tribesmen appreciate the rest and TBH, the trunk is basically the tenderloin of the pachyderm cuts.

You only want the center cut. Toss the ends. Trim the fat.

Butterfly it on top. One side at a 45 degree angle, offset, then straight down the center until about 1/2 an inch of meat remains on one side.

Stuff it with cream cheese and whatever else you want. I use jalepenos, garlic, and chopped up pepperoni.

Fold it over, and (you'll need 2 people) move it onto your bed of bacon.




Wrap trunk with bacon, taking care to have the entirety of it enclosed.

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Wrap in foil and let set overnight