Smokey Salami

–Alena Pule

• 4 lb. hamburger
• 1/4 cup curing salt
• 2 Tbsp. liquid smoke
• 1 1/2 tsp. garlic powder
• 1 1/2 tsp. ground pepper

Mix together thoroughly and chill for 24 hours. Divide into fourths and roll into compact logs. Bake at 225º for 4 hours (on broiler rack or cake-cooling rack so logs are away from bottom of pan). Blot off excess fat and wrap in foil. Refrigerate or freeze.