Salami

5 lb Hamburger

5 ts "Morton" tender quick cure--

--salt. 2 1/2 ts Mustard seed

3 ts Ground pepper, course

2 ts Liquid hickory smoke

3 ts 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).