Salami - cooking recipe

Ingredients

5 lb. ground beef
5 rounded tsp. Morton Tender Quick
2 1/2 tsp. cracked black pepper
2 c. water
2 1/2 tsp. garlic salt
1 tsp. hickory smoke salt
1 tsp. cayenne pepper

Preparation

Mix all in a bowl.
Cover and refrigerate.
On the second and third days, remove from the refrigerator, mix well and return to refrigerator.
On the fourth day, form into three long or six short rolls.
Bake on a rack in a pan 6 hours at 150\u00b0.
Turn every 1 1/2 hours.
Freezes well.