Beef Salami

2 pounds ground beef
1/2 teaspoon pepper
1/2 teaspoon mustard seed
1/2 teaspoon minced garlic
3 tablespoons Morton's Quick Salt

Mix all ingredients well and shape into 2 rolls. Wrap in foil and tie ends. Refrigerate for 24 hours.

Do not remove foil, and place in boiling water for 1 hour.

Remove from water and punch holes in foil to let grease drain. Rewrap and refrigerate for 20 to 30 minutes. Slice before serving.