5 lbs. hamburger
5 tsp. Morton's Tender Quick
3 tsp. mustard seed
3 tsp. coarse black pepper
3 tsp. garlic salt
1 tsp. hickory smoke salt
1 tsp. regular salt

Mix all spices together. Gradually add to meat while mixing with your hands. Refrigerate overnight in a sealed container, mix again (with hands) and return to refrigerator. On the third day, shape into 5 (1") rolls. Place over broiler rack and bake for 8 hours plus (12 approximately). Start at 150 degrees for about 4 hours then up to 180 degrees. Turn 1/4 turn every 2 hours, this makes the sausage (salami) make its own skin.