Post by hunt4fun1 on Aug 19, 2007 12:26:42 GMT -5
Jerk Seasonings
1/2 cup ground allspice berries [not allspice powder; whole
allspice − ground (use a coffee grinder or mortar and pestle)]
1/2 cup packed brown sugar
8 garlic cloves
6 Scotch bonnet peppers (Habanero), stems and seeds removed
1 tablespoon ground thyme or 2 tablespoons thyme leaves
2 bunches green onions
1 teaspoon cinnamon
1/2 teaspoon nutmeg
salt and pepper to taste
2 tablespoon soy sauce
Put everything in a food processor and blend until smooth.
Feel free to adjust amount of peppers or garlic.
Rub the meat (chicken, pork or beef) with the seasoning. If using
pork shoulder, score the fat and rub in. With chicken, be sure
to rub under skin and in cavities. Can also be used with fish, but
use a firm−fleshed fish like grouper.
Marinate overnight. Grill over a low fire until done. Charcoal is best, but not essential.
WARNING: Wear gloves to rub meat!!!
1/2 cup ground allspice berries [not allspice powder; whole
allspice − ground (use a coffee grinder or mortar and pestle)]
1/2 cup packed brown sugar
8 garlic cloves
6 Scotch bonnet peppers (Habanero), stems and seeds removed
1 tablespoon ground thyme or 2 tablespoons thyme leaves
2 bunches green onions
1 teaspoon cinnamon
1/2 teaspoon nutmeg
salt and pepper to taste
2 tablespoon soy sauce
Put everything in a food processor and blend until smooth.
Feel free to adjust amount of peppers or garlic.
Rub the meat (chicken, pork or beef) with the seasoning. If using
pork shoulder, score the fat and rub in. With chicken, be sure
to rub under skin and in cavities. Can also be used with fish, but
use a firm−fleshed fish like grouper.
Marinate overnight. Grill over a low fire until done. Charcoal is best, but not essential.
WARNING: Wear gloves to rub meat!!!