Ingredients: brown mustard seed, ginger, garlic, paprika, fennel seed, thyme, allspice, onion, black pepper, chiles, cinnamon, cloves
Jerk chicken is probably the best known Jamaican dish to have been exported from the island. Jamaican Jerk Seasoning is one of our best sellers during the busy summer grilling season and this sensational seasoning makes the ideal jerk chicken! Now you too can add a dash of heavenly Caribbean flavor to chicken, fish, meats, seafood and vegetables. This exotic blend is spicy, aromatic, and a just a bit off the beaten track that in just a short amount of time will allow you to add a splash of fun to your meal.
Jerk rub has a reputation for its subtle heat and this blend won't disappoint. Our Jamaican Seasoning is convenient enough to use in everyday cooking, but is packed with enough special flair to be used for any backyard grilling celebration. Use as a Jamaican Jerk Rub or sprinkle it on chicken, pork, beef, fish, seafood (most definitely on shrimp) before grilling or broiling.
Not all Jerk Seasonings are the same. Most Jerk Seasonings on the market to have salt listed as one of the first ingredients. This makes for the less expensive product. Our top quality Jerk Seasoning is SALT FREE.
As with most culinary folk lore there is some to debate as to the origins of the term "jerk". According to some food history authorities "jerk" is a Spanish word that comes from the Peruvian word "charqui", which describes dried strips of meat that much of the world would recognize as Jerky. The word was first used as a noun and then slowly evolved into the verb "Jerking" which meant to poke holes in the meat so that the spices could penetrate the meat. Other Jerk cuisine experts believe that the name Jerk refers to the turning of the meat in the marinade or from the way some folks will just jerk a strip from the roast on the Barebecue.
Traditional Jamaican Jerk is a specific method of cooking pork. Today beef, chicken, goat or seafood can be seasoned in this manner as well. Authentic jerk from the island is an elaborate blend of seasonings including allspice, black pepper, thyme, scallions, onions, scotch bonnet chiles and numerous other spices. All of its ingredients can be found on the island’s lush green landscape.
The typical jerk cooking style uses a marinade or paste and the pork or other meat is then marinated and cooked low and slow over over fresh green wood. Traditionally this wood from the pimento tree, which is indigenous to the Caribbean and produces another key ingredient—allspice berries (called pimento on the island).
When using it as a rub we recommend 1 tablespoon of mix per pound of meat. Coat the meat and rub it in and be sure to cover both sides of the meat evenly. Once this is done wash your hands and place the meat in a resealable plastic bag (we prefer to use a large zip lock bag). Place in the refrigerator for at least two hours. For best results we like to leave it refrigerated for 24 hours before grilling.
To make your own jerk marinade mix 1/4 cup fresh orange juice (about 1 large orange), 2 tablespoons of soy sauce, 1/4 cup of apple cider vinegar, 2 tablespoons olive oil, 2 tablespoons of fresh lime juice (about 1 small lime) and 1/2 cup of our Jamaican Jerk Seasoning. This is enough for 3-4 lbs of chicken. We like to marinate for at least 4 hours and up to 24 hours. We like to marinate our chicken in large zip lock bags. Remove from the fridge 30-45 minutes before you plan to cook or grill.
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