(Enthusiastically endorsed by many who have served it instead of bacon or sausage for breakfast, and by hunters, substituting their deer or elk meat for the beef in the recipes.)

SMOKY BEEF SALAMI:

4 lbs. lean ground beef (75%)
1/4 c. curing salt
2 tbsp. liquid smoke
1 1/2 tsp. garlic powder
1 1/2 tsp. pepper (or 2 tsp. whole black peppercorns)

HERB BEEF SALAMI:

4 lbs. lean ground beef (75%)
1/4 c. curing salt
3 tbsp. dry red wine
1 tsp. garlic powder
2 tbsp. mustard seeds
1 tbsp. dry basil
1 tbsp. oregano leaves
1 tsp. onion powder
2/3 c. Parmesan cheese, grated

SPICY BEEF SALAMI:

4 lbs. lean ground beef (75%)
1/4 c. curing salt
3 tbsp. white wine
1 tsp. garlic powder
2 tbsp. chili powder
2 tsp. crushed red pepper
1 tsp. ground cumin

In a large bowl, combine beef, curing salt, liquid smoke, garlic powder and pepper. Mix thoroughly. Cover and refrigerate until the next day.

Divide mixture into 4 equal portions and shape each portion into a compact, 8 inch long roll and place each roll on a 12 x 18-inch piece of nylon net. Roll up tightly in net and tie ends with string. Place logs, slightly apart, on a rack in a broiler pan.

Bake, uncovered, in a 225 degree oven for 4 hours. Remove net and pat rolls well with paper towels. Let cool slightly. Then wrap in foil. Can then refrigerate up to 3 weeks; for longer storage, freeze up to 2 months. Makes about 3 pounds salami.

From Sunset Cookbook of Favorite Recipes II.

Curing salt in a mixture of salt, spices and preservatives and can be obtained from butchers equipment and supply companies, or from most feed stores.

The alcohol in wine evaporates away in the baking, leaving only the flavor.

The nylon net (white) you would need is sold by the yard at most fabric stores. Buy the kind with large holes (comes in very wide widths).