SALAMI

Salami

5 pounds ground beef
2 1/2 teaspoons liquid salt
1 teaspoon garlic salt
4 tablespoons curing salt
2 1/2 teaspoons mustard seed
2 1/2 teaspoons coarse pepper

Knead all ingredients together. Put in a covered bowl and refrigerate 4 days. Knead for 5 minutes each day. Recover and refrigerate.

On the fourth day divide in quarters, making each quarter into a roll. Bake at 150 degrees F for 10 hours (or longer). Bake on broiling pan.