Salami

• 5 lbs ground beef, 93/7
• 2 12 tablespoons mustard seeds
• 2 12 tablespoons garlic salt
• 2 12 tablespoons course ground pepper
• 2 -3 tablespoons curing salt (morton tender quick)
• 2 teaspoons liquid smoke

1. Mix all the ingredients well, place in a ziploc bag.
2. Refrigerate for 3 days.
3. Mix well each day.
4. On 3rd day shape into 4 rolls (about the diameter of a cracker).
5. Bake 175 degrees for 8-10 hours.
6. Wrap and refrigerate.

ground beef, mustard seeds, garlic salt, course ground pepper, curing salt, liquid smoke

Taken from www.food.com/recipe/salami-427866 (may not work)