How to Smoke Salami

* 1 pound of pork shoulder, cut into 1-inch cubes

* 1 pound of ground pork

* 1/2 cup of red wine

* 1/2 cup of water

* 1/4 cup of honey

* 1/4 cup of brown sugar

* 1 tablespoon of paprika

* 1 tablespoon of garlic powder

* 1 tablespoon of onion powder

* 1 teaspoon of salt

* 1/2 teaspoon of black pepper

Instructions:

1. In a large bowl, combine the pork shoulder, ground pork, red wine, water, honey, brown sugar, paprika, garlic powder, onion powder, salt, and pepper. Mix well until the ingredients are combined and the meat is evenly coated.

2. Cover the bowl and refrigerate the mixture for at least 4 hours, or overnight.

3. After the meat has marinated, remove it from the refrigerator and let it come to room temperature for 30 minutes.

4. Preheat your smoker to 225 degrees Fahrenheit.

5. Line a baking sheet with parchment paper and place the meat on it.

6. Place the baking sheet in the smoker and let the meat smoke for 2 hours.

7. After 2 hours, remove the baking sheet from the smoker and increase the temperature to 300 degrees Fahrenheit.

8. Let the meat smoke for an additional 1-2 hours, or until it reaches an internal temperature of 165 degrees Fahrenheit.

9. Remove the meat from the smoker and let it rest for 10 minutes before slicing and serving.

Tips:

* If you don't have a smoker, you can also smoke the salami in a charcoal grill.

* To do this, light the charcoal and let it burn until the coals are hot.

* Place a metal pan filled with water on the bottom of the grill.

* Place the meat on a wire rack over the pan of water.

* Cover the grill and let the meat smoke for 2-3 hours, or until it reaches an internal temperature of 165 degrees Fahrenheit.

* You can also add wood chips to the coals to give the meat a smoky flavor.

* Some good woods to use for smoking salami include hickory, oak, and maple.