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Jerk Rub, Jerk Marinade, and Dry Jerk Seasoning

Notes: These jerk seasoning recipes are obviously not appetizers, but I needed a place to put them on my website and this makes sense for now. These jerk seasoning choices are ones that I have used over the years in my cooking classes. I love them all! Pick one, pick all, experiment, and enjoy! You can find one experiment where I used the dry seasoning in my Jerk Beefburger recipe. If you try it out, then I suggest you double the recipe to give a bit more punch to the burger.

Jerk Rub...

There are so many different versions of jerk seasoning recipes, this is my version taken from Helen Willinsky's book JERK. This medium hot paste can be made hotter by adding more hot peppers.

  • 1 Bunch scallions

  • 1-2 Scotch bonnet pepper

  • 3 Cloves garlic

  • 1 Teaspoon ground allspice

  • 1 Tablespoon chopped fresh thyme

  • 2 Teaspoons ground cinnamon

  • 1 Teaspoon ground nutmeg

  • 1 Teaspoon brown sugar

  • 1 1/2 Teaspoons salt

  • 1/4 Cup vinegar

  • 1 Tablespoon oil

Place all the ingredients into a blender and make into a smooth paste.

Rub the spice on your choice of meat weather pork or chicken. Use the rub sparingly until you've figured out how spicy your rub is. Store the leftover marinade in an airtight container for about one month.

Jerk Marinade...

If you prefer to use a marinade instead of a rub this is a good version also taken from Helen Willinshy's book. The flavor of the marinade may strike you as harsh when you first make it, but the flavor mellows as the meat cooks. Like the paste you can adjust the heat of the marinade by adding more pepper.

  • 1 Onion, finely chopped

  • ½ Cup scallions, finely chopped

  • 2 Teaspoons fresh thyme

  • 1 Teaspoon salt

  • 2 Teaspoons sugar

  • 1 Teaspoon ground pimento (allspice)

  • ½ Teaspoon ground nutmeg

  • ½ Teaspoon ground cinnamon

  • 1 Hot pepper finely ground

  • 1 Teaspoon ground black pepper

  • 3 Tablespoons soy sauce

  • 1 Tablespoon cooking oil

  • 1 Tablespoon vinegar (cider or white)

Place at the ingredients in a food processor fitted with the steel blade and process until everything is well combined. Store the leftover marinade in the refrigerator in a tightly closed jar for about 1 month.

Dry Jerk Seasoning...

This seasoning is not as strong as the rub or the marinade. It is good to have in hand to sprinkle onto meet when you are seasoning to give it a little lift.

  • 1 Tablespoon onion flakes

  • 1 Tablespoon onion powder

  • 2 Teaspoons ground thyme

  • 2 Teaspoon ground allspice

  • ¼ Teaspoon ground nutmeg

  • ¼ Teaspoon ground cinnamon

  • 2 Teaspoons sugar

  • 1 Teaspoon ground black pepper

  • 1 Teaspoon cayenne pepper

  • 2 Teaspoons dried chives or green onion.


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