Salami a la Fred

• 4 teaspoons Morton Tender Quick salt
• 4 teaspoons hickory smoke salt
• 4 teaspoons garlic salt
• 4 teaspoons mustard seeds
• 2 teaspoons black pepper (whole)
• 5 lbs beef, ground

1. Mix all spices in a small bowl.
2. Layer beef with spices and mix well.
3. Mix once each day for 3 consecutive days and on the 4th day, bake for 8 hours at 170 degrees.
4. Turn every 2 hours.
5. Salami can be rolled into any size loaf or roll, before baking.
6. Be sure to bake on a drip pan.

morton tender quick salt, hickory smoke salt, garlic salt, mustard seeds, black pepper, beef

Taken from www.food.com/recipe/salami-a-la-fred-5262 (may not work)