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http://www.cooks.com/rec/search/0,1-0,homemade_salami,FF.html
HOMEMADE SALAMI
4 lb. ground beef (extra lean)
1/4 c. curing salt (Morton's Tender quick)
2 tbsp. Liquid Smoke
1 1/2 tsp. garlic powder
1 1/2 tsp. ground pepper
Mix well and chill 24 hours. Divide into 4 logs. Place on broiler pan with rack and bake at 225 degrees for 3 1/4 hours. Remove and pat dry with paper towel. May turn meat over once during cooking. Keeps 2-3 weeks. Freezes well.
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HOMEMADE SALAMI
4 lb. ground beef
1/4 c. Mortons tender quick
2 tbsp. Liquid Smoke
1 1/2 tsp. garlic powder
1 1/2 tsp. black pepper corn
1 1/2 tsp. onion powder
1 tbsp. celery seed or mustard seed
Mix by hand all above for 10 minutes. Shape into loaves. Refrigerate for 24 hours (a must). Bake at 225 degrees for 4 hours. Slice thin when cool.
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