4 lb. ground beef
1/4 c. curing salt
2 tbsp. liquid smoke
1 1/2 tsp. garlic powder
1 1/2 tsp. ground pepper (or 2 tsp. whole black pepper)

In large bowl, thoroughly mix the ground beef. Add above ingredients. Cover and chill for 24 hours. Divide mixture into fourths. Shape each into a compact 8 inch log and place each on a 12x18 inch piece of nylon net (buy at fabric store, least expensive with largest holes).

Roll up tightly; tie ends with string. Place logs on broiler pan with a rack and bake in a 225 degree oven for 4 hours. Remove from oven and take off net, pat rolls well with paper towels to absorb excess fat. Cool slightly, then wrap in foil and refrigerator or freeze.

VARIATIONS:

HERB SALAMI: Prepare as directed above with these changes; omit liquid smoke and add 3 tablespoons dry red wine. Reduce garlic powder to 1 teaspoon and omit pepper. Instead, add 2 tablespoons mustard seed, 1 tablespoon dry basil, 1 tablespoon oregano leaves, 1 teaspoon onion powder and 2/3 cup grated Parmesan cheese.

SPICY BEEF SALAMI: Prepare as for smoky beef with these changes; omit liquid smoke and add 3 tablespoons dry white wine. Reduce garlic powder to 1 teaspoon and omit pepper. Instead, add 2 tablespoons chili powder, 2 teaspoons crushed red pepper, and 1 teaspoon ground cumin.