SALAMI #1 5 lb Hamburger

5 ts Curing Salt***

1 1/2 ts Garlic powder

1 1/2 ts Onion powder

2 1/2 tb Pepper, black, peppercorns

2 tb Mustard seed, whole

2 tb Sugar, brown

3 tb Wine, dry red

SALAMI #2 5 lb Hamburger

5 ts Curing Salt***

4 tb Wine, white, dry

1 1/2 ts Garlic powder

2 1/2 tb Chili powder

1 1/4 ts Cumin, ground

2 tb Sugar, brown

SALAMI #3 5 lb Hamburger

5 ts Curing Salt***

3 tb Wine, dry, red

1 1/4 ts Garlic powder

2 1/4 tb Mustard seed, whole

1 1/2 tb Basil, ground

1 1/2 tb Oregano, ground

3/4 c Parmesan cheese

2 tb Sugar, brown

Mix all ingredients thoroughly then cover and chill 24 hours or more. Divide into 4 portions. Roll portions into 2 1/3" 3" diameter rolls and wrap with inexpensive large hole nylon net. Tie ends securely with string (net may be omitted, but rolls flatten out during smoking). Smoke in smoker for 8 12 hours with the fuel of your choice. This assumes a cold smoke. Adjust times accordingly, but make sure salami is done throughout. Remove from smoker remove netting and dry thoroughly with paper towel. Wrap in foil and refrigerate up to 3 weeks or freeze up to 6 months. It is so easy to make you don't have to make large quantities and store. *** Curing Salt (VERY IMPORTANT) Use only 'Tender Quick' or prepared curing salt. Regular salt does not have the flavors, taste or nitrate added to the quick cure and will not bind the meat required to make these recipes successful. You may purchase prepared curing salts sold by Mortons, Lowery's and other companies. Check in your local supermarket near where they have the salt... Other sources would be butcher shops, wine stores and feed stores. Credit: Luhr Jensen and others