Salami - cooking recipe

Ingredients

2 lb. ground chuck
1 tsp. coarse ground pepper
2 Tbsp. Morton Tender Quik cure salt
1 1/2 tsp. liquid smoke
1/4 tsp. onion juice
1 1/2 Tbsp. mustard seed
1/2 c. water
1/4 tsp. garlic powder

Preparation

Mix ingredients well and let stand 24 hours in icebox, covered.
Take out and roll into 3 rolls.
Place in aluminum covered pan and bake at 300\u00b0 for 1 hour.