Jerk seasoning is something that many natives and visitors of Jamaica have grown to associate with Jamaican cuisine. It’s a versatile seasoning combination that carries a kick but has a distinct flavor that millions across the world have grown to love.
In Jamaica the natives preserved the meat by adding pimento and pepper, picked from plants grown on the island, and sea salt extracted from the sea. This combined seasoning has developed into what is now called jerk Seasoning.
[ tab name=”Preparation”]Preparation:
All ingredients should be chopped and ready for Blending or adding to food processor. Blend until ingredients become smooth liquefy.
Tip: For children menu when making jerk seasoning, blend all the ingredients except scotch bonnet peppers & black pepper. Add liquid seasoning to chicken for children then continue blending by adding scotch bonnet peppers and black pepper and blend to liquefy once again.
Add meat to bowl and pour jerk seasoning over meat. Mix meat and jerk seasoning together and cover. Allow meat to marinate to get the full flavor & taste. Leaving meat in refrigerate overnight preferable.
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Cooking Instructions:
- 1. Preheat charcoal or gas grill at 350 degrees if temperature gauge is available.
- 2. Remove marinated meat from refrigerator.
- 3. Sprinkler marinated chicken and fish, with a small amount of paprika for that extra rich color. Jerk pork does not need paprika.
- 4. Place marinated meat on grill and grill until desired result.
Cooking Note: Adjust ingredients amount according to how many pounds of meat cooking/ servings. Recipe instructions for 1 chicken, 3 lbs. chicken or 3 lbs. pork.
**Jerk seasoning is hot use plastic gloves for seasoning, or wash hands thoroughly before touching face. **
Below are two of the original ingredients that were used to make jerk seasoning. The Allspice (pimento) and scotch bonnet pepper both grows on the island.
Image via Wikipedia
Image via Wikipedia
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