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5 lbs. 2 ½ lbs. 1 ¼ lbs. Good ground beef or ground chuck
5 tsp. 2 ½ tsp. 1 ¼ tsp. Morton Tenderquick Salt
4 tsp. 2 tsp. 1 tsp. Table salt
½ tsp. ¼ tsp. 1/8 tsp. Crushed red pepper
1 tbls. 1 ½ tsp. ¾ tsp. Garlic salt
3 tbls. 1 ½ tbls. 2 ½ tsp. Liquid smoke
2 tsp. 1 tsp. ½ tsp. Course ground black pepper
2 tbls. 1 tbls. 1 ½ tsp. Mustard seed

Note:
I use all ground beef or half ground beef and half ground chuck. It’s too dry and crumbly and won’t stick together if you use all chuck. Also, if you like spicy salami, add more red pepper flakes and black pepper to your taste.

Mix all ingredients well in a large bowl or other container that has a tight-fitting lid. Refrigerate 24 hours. Mix well and refrigerate another 24 hours. On the third day, mix well and shape into 1-½ inch diameter logs. Bake on broiler pan in 160° oven for 8 hours, turning after 4 hours. Cool, wrap in plastic wrap and foil and refrigerate or freeze. Delicious with cheese and crackers. I usually make this for Thanksgiving and Christmas. Even people who say they don’t like salami love this recipe. I’ve had this recipe since 1985. Enjoy!

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