Mrs. Food, addtl answers - baked salami

Actually, I always baste this recipe throughout the whole baking
time. I should probably add that to the original recipe. I just
slop the sauce on & in between the slices. The bottom will get
brown. Yours might not have arched because the size was smaller,
therefore the cut might not have been as deep or the weight was
heavy enough to keep it from happening. (A height/length,weight
ratio thing). I don't think it really had to be beef. It occurred
to me that my recipe said kosher beef salami because I got it
from a Jewish friend of mine. I don't think (as you have proven)
that it makes a difference. Actually, I like the size you used,
it sound like it was more finger food size.