Salami Or Summer Sausage

• 2 lb. lean hamburger
• 2 Tbsp. Tender Quick salt (Morton curing salt)
• 1/2 tsp. onion, powder
• 1/2 tsp. garlic powder
• 2 tsp. liquid smoke
• 1 c. water
• 1 Tbsp. mustard seed
• 1 tsp. coarse ground pepper
• crushed peppercorns (optional)

1. Be careful of your selection.
2. Do not choose too young.
3. When once selected, give your entire thought to preparation for domestic use.
4. Some insist on keeping them in a pickle.
5. Others constantly get them in hot water.
6. This makes them sour, hard and sometimes bitter.
7. Even poor varieties may be made sweet, tender and good by garnishing them with patience, well sweetened with love and seasoned with kisses.
8. Wrap them in a mantle of charity.
9. Keep warm with a steady fire of domestic devotion and serve with peaches and cream.
10. Thus prepared, they will keep for years.

lean hamburger, salt, onion, garlic powder, liquid smoke, water, coarse ground pepper, peppercorns

Taken from www.cookbooks.com/Recipe-Details.aspx?id=783794 (may not work)