Recipe - Salami

5 pound Hamburger
5 teaspoon "Morton" tender quick cure
salt.
2 One half teaspoon Mustard seed
3 teaspoon Ground pepper, course
2 teaspoon Liquid hickory smoke
3 teaspoon Garlic salt

Mix well with hands and refrigerate for 24 hours. Mix again and refrigerate
for another 24 hours. On the third day, mix and shape into rolls
approximately 3 inches in diameter. Bake on lowest oven shelf at 225F for 8
hours, turning every 2 hours. Can also be made with 3lbs of hamburger and
2lbs of pork roast (fat removed).

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini