2 pounds lean hamburger (I like using venison if you have it)
1 cup water
2 tablespoons fast-cure salt
1 tablespoon peppercorns, crushed
1 1/2 teaspoon liquid smoke
1 teaspoon garlic powder
1 teaspoon crushed red pepper
1/2 teaspoon onion powder
pinch of salt
In medium bowl, mix together water, fast-cure salt, crushed peppercorns, liquid smoke, garlic powder, red pepper, onion powder, and salt. Set hamburger in large bowl, and pour water mixture over it, mixing in well until all is combined. Shape into three rolls. Roll into plastic wrap and set in oblong cake pan. Refrigerate for 24 hours. Remove wrap and bake in shallow glass pan for 1 hour at 300 degrees. Salami will turn pick while cooking. Cool and wrap in plastic to freeze or refrigerate.
