Hamburger Salami - cooking recipe

Ingredients

5 lb. hamburger with 20% fat
2 Tbsp. \"curing salt\"
2 Tbsp. mustard seed
2 Tbsp. pepper
1 tsp. garlic salt
1 Tbsp. hickory flavored salt

Preparation

Knead mixture with plastic gloves over hands.
Knead 5 minutes.
Cover and refrigerate 24 hours.
Knead again 5 minutes. Refrigerate 24 hours again.
Repeat this every 2 hours for 4 days. On 4th day, shape it into sausage like rolls, about 4-inches in diameter and about 12-inches long.
Put these on a wire rack over a roasting pan.
Bake at 250\u00b0 for 3 hours, turning rolls a quarter turn every 30 minutes.
Cool and then refrigerate to use within a week.
Freeze them to be used within 3 months.