2 cups water

5 pounds ground beef

2 teaspoons onion powder

2 teaspoons crushed red pepper

5 tablespoons Tender Quick meat curing salt

1 tablespoon liquid smoke flavoring

2 teaspoons garlic powder

2 teaspoons mustard seed

1 teaspoon coarsely ground pepper

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.