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Jerk Seasoning Recipes
Make Your Own Jerk
DRY JERK SEASONING
This is not as hot as the others, and since it doesn't require any exotic spices, this is a good first introduction to jerk; excellent for meats and especially vegetables. If you like it, get more adventurous and try the others.
To increase the temperature, add more cayenne pepper. This makes only about 5 tablespoons, so there's little left over.
1 tsp (5mL) allspice
1 tsp (5mL) cayenne pepper
1 Tbl (15mL) onion flakes
1 Tbl (15mL) onion powder
2 tsp (10mL) thyme
2 tsp (10mL) salt
1/4 tsp (1mL) ground nutmeg
1/4 tsp (1mL) ground cinnamon
1 tsp (5mL) black pepper
2 tsp (10mL) sugar
Simply blend it all together and store in a glass container.
JERK PASTE
This is used to rub over the meat before grilling. It needs
a blender or food processor to mix thoroughly. This makes a cup, more than you'll need for any one occasion, so put leftovers in the refrigerator for later use. This is not only spicy, it can be quite hot according to the peppers used. The hottest are the habanera and Scotch bonnet. Milder are the readily available jalapeno or serano peppers. You know how much you can heat you can stand.
2 tsp (10mL) thyme leaves
1 tsp (5mL) ground allspice
1/4 tsp (1mL) ground nutmeg
1/2 tsp (2mL) ground cinnamon
4-6 hot peppers, finely ground
2 tsp (10mL) salt
1 medium onion, finely chopped
1/2 cup (125mL) finely chopped scallions
1 tsp (5mL) black pepper
Mix everything together in a blender to create a paste. Then store in a glass jar in a refrigerator.
JERK MARINADE
Also called wet jerk seasoning, this is my favorite type of jerk. I use it constantly to grill chicken, and I never get tired of it. You can turn up the heat by adding more peppers. This makes about 1-1/2 half cups and also can be stored in the refrigerator.
1 Tbl (15mL) olive oil
2 Tbl (25mL) cider vinegar
1 tsp (5mL) black pepper
1 onion, finely chopped
1/2 cup (125mL) finely chopped scallion
2 tsp (10mL) thyme
2 tsp (10mL) allspice
1 tsp (5mL) salt
2 tsp (10mL) sugar
1 hot pepper
1/2 tsp (2mL) ground nutmeg
1/2 tsp (2mL) ground cinnamon
Simply mix everything together. A food processor works better than a blender because it leaves tiny chunks of pepper and onion.
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