BEEF SALAMI

5 lb lean ground beef
5 tsp Morton's Tender-Quick salt
1/2 tsp crushed red pepper
2 1/2 tsp garlic salt
4 tsp table salt
1 tsp black pepper
1 tsp liquid smoke flavoring
2 1/2 tsp mustard seed

Combine all ingredients; mix well. Refrigerate for 24 hours. Remove and mix again; put back in fridge for 24 hours. Remove; shape into 4 rolls.

Using broiler pan to catch grease, bake for 8 hours at 160 F, turning over after 4 hours. Cool, wrap in plastic wrap, and refrigerate.

adapted from source: Lawrence Bigda