<p><strong><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-luminous-vivid-amber-color">Ingredients</mark></strong></p>



<p>2 pounds of ground beef </p>



<p>1/4 teaspoon garlic powder </p>



<p>1/4 teaspoon onion powder</p>



<p> 1/2 teaspoon mustard seed </p>



<p>2 tablespoons curing salt </p>



<p>1 tablespoon coarsely ground black pepper</p>



<p> 1 teaspoon red pepper flakes (optional) </p>



<p>1 teaspoon liquid smoke flavoring</p>



<p><strong><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-luminous-vivid-amber-color">Directions</mark></strong></p>



<p>In a large bowl, mix together the ground beef, garlic powder, onion powder, mustard seed, curing salt, black pepper, and liquid smoke. </p>



<p>Mix in the red pepper flakes if desired. </p>



<p>Roll the mixture into a 2-inch diameter log, and wrap tightly in aluminum foil. </p>



<p>Refrigerate for 24 hours.</p>



<p>Preheat the oven to 325 degrees F (165 degrees C).</p>



<p> Make a few slits in the bottom of the roll to allow the fat to drain when cooking. </p>



<p>Place roll onto a broiler pan, and fill the bottom part of the pan with about 1 inch of water to keep the salami moist. </p>



<p>Bake for 90 minutes in the preheated oven. </p>



<p>Remove from the pan and cool completely before unwrapping the salami.</p>



<p> Slice and eat as lunch meat, or serve on a tray with crackers and cheese.</p>

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