Salami

• 5 lbs (2.3 kg). ground beef (least expensive is best)
• 5 tsp (25 ml). (rounded) Morton Tender Quick Salt
• 3 tsp (15 ml). whole mustard seed
• 3 tsp (15 ml). coarse ground pepper
• 2 tsp (10 ml). Hickory Smoke Salt
• 2-1/2 tsp (12.5 ml). garlic salt
• 1 tbsp (15 ml). whole black pepper

1. Place ground beef in a large mixing bowl.
2. In a separate bowl, mix spices together.
3. Gradually add spice mixture to meat, mixing thoroughly with your hands.
4. Cover and refrigerate until next day.
5. On day 2, mix well again.
6. Cover and refrigerate.
7. On day 3, mix again.
8. Form 5 one pound logs and place on a broiler pan.
9. Bake on lower rack of oven at 150 degrees (70 C.) for 8 hours.
10. Turn salami's 1/4 turn every 2 hours.
11. Salami will form its own crust.
12. Freezes well.

ground beef, salt, ground pepper, hickory smoke salt, garlic salt, black pepper

Taken from online-cookbook.com/goto/cook/rpage/001812 (may not work)