Heat oven to 375⁰F. Cut half the all-beef salami into thin slices, then into strips. Place in a bowl and add the maple syrup, cayenne pepper and the liquid smoke. Mix well and spread, in a single layer, on a baking sheet lined with parchment paper.
Bake, 10 to 15 minutes or until the strips start to crisp. Do not overcook as they can burn quickly. Remove from oven and place on paper towels and allow to dry and cool.
When cool, place the pieces of salami in an airtight container or mason jar. Store at room temperature for 5-7 days or in the refrigerator for a few weeks.
Lesters’ Tips and Tricks
FOR WORKING WITH LIQUID SMOKE *
To avoid injury from smoke fumes, it is strongly recommended to wear protective eyewear when you pour liquid smoke.