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Wikipedia
Jerk is a style of cooking native to Jamaica in which meats are dry-rubbed or marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply Jerk spice mixes to fish, shellfish, beef, sausage, and tofu. Jerk seasoning principally relies upon two items: allspice (called "pimento" in Jamaica) and Scotch bonnet peppers (among the hottest peppers on the Scoville scale). Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, and garlic. Jerk chicken, pork, or fish is said to be at its best when smoked over aromatic wood charcoal or briquettes. The wood ("pimenta wood"), berries, and leaves of the allspice plant among the coals contribute to jerk's distinctive flavor.
[edit] Ingredients
¼ |
cup garlic powder |
¼ |
|
¼ |
cup ground ginger |
2 |
tablespoons ground allspice |
2 |
tablespoons ground cloves |
2 |
tablespoons kosher (coarse) salt |
2 |
teaspoons cayenne pepper |
2 |
teaspoons freshly-ground black pepper |
[edit] Preparation
Step 1 |
In a medium bowl, combine all the ingredients, mix well. Store the seasoning mixture in an airtight plastic container until ready to use. |
Step 2 |
Comments: To use this seasoning, slightly oil raw steak, chicken, or pork then coat with the seasoning mixture. Cook, broil, or grill as desired. Before using the seasoning, pour out just as much as you're going to use because once it comes into contact with raw foods, any excess seasoning mixture must be discarded. |
[edit] About Jerk Seasoning
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