4 lbs. lean ground beef
5 tbsp. Morton Tender Quick (Nitrate cure for meats, available in 2 lb. bags at most food stores or Agway)
2 c. water
1/2 tsp. onion salt
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 1/2 tsp. mustard seed
4 tsp. liquid smoke

Place meat in large mixing bowl. Mix everything else and pour over meat. Mix well. Form into 4 logs. Wrap each in foil with shiny side toward meat. Refrigerate 24 hours. With fork or round toothpick, prick holes through the aluminum foil on bottom of logs. Place on rack in baking pan covered on bottom with water. Bake for 1 hour at 350 degrees. Cool, remove foil and slice to enjoy some fine tasting salami.