Combine water, liquid smoke and spices. Add beef. Mix well with hands.
Divide mixture into 3 long rolls. Wrap each roll separately in heavy
duty foil. Fold foil tightly closed down center and on ends.
Refrigerate rolls 24 hours. With a fork make holes through foil about
one inch apart on bottom of rolls (opposite fold). Place rolls on rack
of broiler pan (the hole pierced part on the underneath). Place hot
water in the shallow pan of the broiler. Bake rolls on center oven shelf
at 325 degrees for 1 1/2 to 2 hours. Remove foil. Salami will be a
fairly bright pink on both the outside and inside. Set rolls on rack to
drain and cool. Wrap in foil or plastic wrap. Taste improves with
storage. Store in refrigerator up to 10 days. Store in freezer about
one month.
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Serving Ideas : Serve with crackers and cheeses
NOTES : I've made this using ground turkey meat. Also a combination of
beef and turkey. I gave this recipe to my cousin who made it using half
ground pork and ground venison and she said it was wonderful.
