Jamaican Jerk Seasoning

Jamaican Jerk Seasoning

Inspired by PatrickWilliams, From BBC’s Saturday Kitchen

INGREDIENTS

    2 tbsp dried thyme

    2 cinnamon sticks, roughly crushed

    2 tbsp chopped fresh coriander

    1 tsp coriander seeds, crushed

    2 tbsp black peppercorns, crushed

    1 tsp freshly grated nutmeg

    3 tsp allspice, crushed

    6 garlic cloves

    3 Scotch Bonnet chillies, seeds removed (This is the fire department amount-just how I like it. Use 1 pepper only if you like spice but don’t want to have to call the fire department, half if you like spice but can’t stand too much heat – these bad boys are HOT!

    1 tbsp chopped fresh ginger

    2 limes - zest of 1 lime, juice of 2

    140 ml olive oil

    2 tbsp agave nectar (optional)

    1 tbsp dark rum (optional)

DIRECTIONS

1. Place all of the ingredients in a blender or food processor and blend to make a paste. It will look like mud at this point (yuck!) but smell like heaven (hummmmm….).

2. Place your meat of choice (chicken, pork, beef) into a container with a lid. You can also use a bowl with plastic wrap to cover the top of it or a disposable plastic zip top bag. After your meat is in the bag, spread the paste on top. Use only enough paste to cover about half the meat because once you start spreading it around to fully cover all the meat, it will be enough.

* I used about half of the paste for 5 pork chops.

** The remainder of the jerk paste will keep for two weeks if covered and refrigerated.

3.  Place your meat mixture in the fridge and let it sit overnight or 24 hours.

4. Take your meat out of the fridge about an hour before you want to cook it.

5. The jerked meat is best cooked on the grill but using your stove is a great alternative in winter.

This post is for non-commercial, personal use only. Copyright ©2012 by Whitney @ Thanks For The Food.

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