Andouille-Spiced Smoked Pork Belly
Rubbed with garlic, cayenne, and thyme to mimic the flavor profile of classic Louisiana sausage.
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Ingredients
- 3 pounds Pork belly, skin removed
- 2 tablespoons Kosher salt
- 2 tablespoons Smoked paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 2 teaspoons Dried thyme
- 1 1/2 teaspoons Cayenne pepper
- 1 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 2 tablespoons Yellow mustard(optional)
Instructions
- 1
Preheat your smoker to 225°F (107°C) using pecan or oak wood for an authentic flavor.
- 2
Pat the pork belly completely dry with paper towels to ensure the rub adheres properly.
- 3
In a small bowl, mix the salt, paprika, garlic powder, onion powder, thyme, cayenne, black pepper, and oregano.
- 4
Lightly coat the pork belly with a thin layer of yellow mustard to act as a binder for the spices.
- 5
Generously apply the spice rub to all sides of the pork belly, pressing it firmly into the meat.
- 6
Place the pork belly on the smoker grates, fat side up, and close the lid.
- 7
Smoke until the internal temperature reaches 165°F (74°C), which usually takes about 3 to 4 hours.
- 8
Remove from the smoker, wrap loosely in foil, and let rest for 20 minutes before slicing into thick cubes.
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