Picnic Salami (or Summer Sausage)

requested by: Aunt Laura

Picnic Salami
In a large bowl, mix well:

4 lbs. ground beef (maximum fat content: 25%)
1/4 c. curing salt
2 T. liquid smoke
1 1/2 t. garlic powder
1 1/2 t. ground black pepper

Refrigerate for 24 hours.

Divide mix into fourths, shaping each into a compact 8" log. Roll each log tightly in a piece of nylon net approximately 12"x18", tying ends securely with string. Place on rack with drip pan underneath on broiler pan.

Bake at 225ºF for 4 hours.

Remove from oven, take off net, and pat rolls with paper towels to absorb excess fat.

Cool slightly, wrap each in foil and refrigerate. Can freeze also.