Salami Or Summer Sausage - cooking recipe

Ingredients

2 lb. lean hamburger
2 Tbsp. Tender Quick salt (Morton curing salt)
1/2 tsp. onion, powder
1/2 tsp. garlic powder
2 tsp. liquid smoke
1 c. water
1 Tbsp. mustard seed
1 tsp. coarse ground pepper
crushed peppercorns (optional)

Preparation

Be careful of your selection.
Do not choose too young.
When once selected, give your entire thought to preparation for domestic use.
Some insist on keeping them in a pickle.
Others constantly get them in hot water.
This makes them sour, hard and sometimes bitter.
Even poor varieties may be made sweet, tender and good by garnishing them with patience, well sweetened with love and seasoned with kisses.
Wrap them in a mantle of charity.
Keep warm with a steady fire of domestic devotion and serve with peaches and cream.
Thus prepared, they will keep for years.