Instructions: In a large bowl, thoroughly mix ground beef, curing salt, liquid smoke, garlic powder and ground pepper. Cover and chill for 24 hours.

Divide mixture in fourths. Shape each into a compact 8-inch log and place each on a 12 by 18-inch piece of nylon net. Roll up tightly; tie ends with string. Place logs on broiler pan with a rack and bake in a 225F oven for 4 hours.

Remove from oven and take off net. Pat rolls well with paper towels to absorb excess fat. Cool slightly, then wrap in foil and refrigerate or freeze.

Makes about 3 pounds. The salami keeps in the refrigerator up to three weeks or can be frozen up to two months.

Herb beef salami: Prepare as directed above with these changes: Omit liquid smoke and add 3 tablespoons dry red wine. Reduce garlic powder to 1 teaspoon and omit pepper. Instead, add 2 tablespoons mustard seed, 1 tablespoon dry basil, 1 tablespoon oregano leaves, 1 teaspoon onion powder, and 2/3 cup grated Parmesan cheese.

Spicy beef salami: Prepare as above with these changes: Omit liquid smoke and add 3 tablespoons dry white wine. Reduce garlic powder to 1 teaspoon and omit pepper. Instead, add 2 tablespoons chile powder, 2 teaspoons crushed red pepper, and 1 teaspoon ground cumin.

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