Smoked pork belly jambalaya

I've used it before, but not near as much as the chicken and sausages I use.

No matter how much you smoke and cook pork belly, it is still a very fatty meat, but the smoked flavor is a nice addition to jambalaya. I would not use it exclusively.

I see nothing wrong with using pork belly if you are looking for smoke flavor. I would use it like I would tasso or something similar. I wouldn't use it as "the meat" in place of chicken or pork. It seems like a good way to add smoke flavor without having to change your smoked sausage brand.

I would say if you are going to try it don’t fully cook the pork belly. Smoke it low with a dirtier fire to put good smoke and then you can still brown it.

Not sure how this would work? Raw pork butt has a great deal water in it that cooks out as you brown it, thus creating the color & browning that sticks to the pot. Not envisioning how this could work or why it would be entertained? As someone else mentioned, just use a heavy smoked sausage or add liquid smoke if a Smokey flavor is what you’re trying to achieve.

quote:

---

Smoke it low with a dirtier fire to put good smoke and then you can still brown it.

---

Dirty smoke isn’t good smoke. Just smoke it at a lower temperature for longer with good smoke.

Interesting. I've never tried it in jambalaya but I've smoked alot of it. My only advice would be to make sure you get skin-off belly...lol. You gonna smoke it whole or cube it then smoke it? Personally, I'd smoke it about 3/4 of the way done to render out most of the fat. Keep the rendered fat and you can add what you need to saute your vegetables down like you said.

Let us know how it turns out.