Every Christmas the wife makes Smoked Salami for snacks. Salami is the larger rolls. Attachment 23494 Also smoked some sausage for breakfast. Attachment 23495 Removed from MES smoker at 160F. Slice the Salami and serve with smoked cheese & crackers, etc. Attachment 23496 Paula's Salami recipe ( from Sandy, an Italian. ) 5 lbs cheap ground beef 2 1/2 tsp Black Pepper 2 1/2 tsp Mustard Seed 2 1/2 tsp Garlic Salt 5 tsp Morton's "Tender Quick" salt 2 tsp Liquid Smoke ( unless using real smoke. ) Mix together in a large bowl, cover, refrigerate and remix once a day for 4 days. Make into rolls & oven bake on a broiler pan ( to catch grease ) at 250F to 275F for 4 to 5 hours depending on size of rolls you make. Or, in a smoker at 225F till Salami is 160F on a probe.