Beef-Salami - cooking recipe

Ingredients

5 lb. ground chuck or deer meat with no fat added
2 1/2 tsp. whole mustard seed
2 1/2 tsp. coarse black pepper
2 1/2 tsp. liquid smoke
2 1/2 tsp. garlic salt
5 heaping tsp. Morton Tender Quick salt *

Preparation

Mix all together and refrigerate.
Each day for 3 days, mix for 5 minutes.
On the fourth day, shape into 3 rolls and place on a jelly roll pan and bake at 150\u00b0 for 10 hours.
After about 8 hours, turn rolls over so bottoms can brown.
This will keep in the refrigerator for about 6 weeks and also freezes well.