1. Place ground beef in a large mixing bowl.
2. Mix together the Morton Cure and the salt. Add 2 tablespoons of water to dissolve. Stir in the pepper, mustard seed, and liquid smoke.
3. Add to the ground beef and mix well.
4. Place some of the mixture in your hand and then turn your hand upside down.  If mixture sticks to your hand or falls slowly then it is mixed enough.
5. Cut two large pieces of plastic wrap and lay them on the counter, overlapping them quite a bit.
6. Take the meat mixture and form it into cylinders the size and shape that you’d like your salami to be. This will ideally be about 2 and 1/2 inches in diameter and about 6 to 8 inches long.
7. Place the cylinders of meat onto plastic wrap and roll tightly burrito-style, folding in the sides of plastic and then rolling it up tightly.
8. Then wrap the plastic-wrapped mixtures in foil. Store in refrigerator for 24 hours to allow the cure to properly penetrate and the shape to set.
9. Remove from refrigerator.
10. Preheat oven to 325F.
11. Carefully remove foil and plastic wrap from meat. And, carefully place the meat cylinders on an oven-safe baking rack placed over a sheet pan.
12. Place in the oven and bake until cooked through to 160F as read on an instant-read thermometer, about 50 to 60 minutes.

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