Jamaican Jerk Marinade.

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Trev
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Jamaican Jerk Marinade.

Post by Trev » Mon Feb 02, 2009 10:22 pm

This is a recipe from Garry Howard. I've tweaked it to suit me each time I use it, but it remains my favorite jerk seasoning by far. I easily prefer this over the commercial brands languishing in my fridge door.

1 onion-- chopped
1/2 cup scallion-- chopped
1 teaspoon salt-- (sea salt if you have it)
4 teaspoons Jamaican pimento-- (allspice)
1 teaspoon nutmeg
1 teaspoon cinnamon
6 habanero chilis
1 teaspoon black pepper
4 cloves garlic
2 tablespoons fresh ginger root-- grated
2 tablespoons lime juice
1/4 cup olive oil
1/2 cup red wine vinegar
4 tablespoons soy sauce
4 tablespoons dark rum
2 tablespoons brown sugar
2 tablespoons fresh thyme

Blend all in food processor or blender.
Will store in fridge for several weeks.
Marinade meats for 12 - 24 hours depending on preference.

some mods I've made along the way--
-I used fresh-ground allspice berries.
- Go easy on the nutmeg and cinnamon, they really come through.
- Use up to 10 habaneros, depending on peppers and preference.
-I cut soy sauce by half, or use low sodium type.
-I always use fresh-squeezed lime juice.
-Last time I added several whole cloves.
-I like to use fresh-ground peppercorns.
There are 3 kinds of people in this world, those who are good at math and those who aren't.

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Peter
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Re: Jamaican Jerk Marinade.

Post by Peter » Tue Feb 03, 2009 7:30 am

Looks like a good one, Trev. Gonna give it a try, for sure. I like the changes you have made. Its always best to grind spices yourself; I have an old coffee grinder for just that purpose that gets regular use.
Peter
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Trev
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Re: Jamaican Jerk Marinade.

Post by Trev » Tue Feb 03, 2009 7:42 am

You're right on the money, Peter. Fresh spices have a more intense aroma for sure. I sometimes use a mortar and pestle, it just takes a bit more work.
There are 3 kinds of people in this world, those who are good at math and those who aren't.

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