Jerk

Discussion in 'Recipes' started by keeperofthegood, Dec 30, 2004.

  1. keeperofthegood

    keeperofthegood

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    Hey oh

    Well, I just spent the last half hour or more searching this forum for information on this spice blend. What I found was slim. I was wondering if anyone makes their own blends? Dry and wet.

    Me, I like to make my own. Usually dry.

    Typically:

    2 tbls allspice
    2 tbls new mexican dried chilies (not a hot chili, but has a realy nise dark crimson colour)
    1 tbsp pepper
    2 tsp thyme
    1 tsp cloves

    At least that is where I start, and I mix it up as I go. Sometimes I will add mace, and garlic, and othertimes I just use the allspice chilies and pepper.

    So, what do you all do/use/blend?
     
  2. pete

    pete Moderator Staff Member

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    When I make jerk, at home, I usually use a wet rub/marinade which includes:
    orange juice
    lime juice
    green onion
    fresh thyme
    habaneros, scotch bonnets, or bird peppers
    garlic
    ginger
    allspice
    clove
    sugar
    salt
    pepper
    cinnamon
    cumin
    Sorry, I don't have amounts, but I usually just "wing it" at home (I could pull up my work recipe when I get home), and adjust it according to my whims. Spice wise the allspice should predominate with all the other spices just backing it up. As for the chiles, that is a personal preferance. 1 habanero will give you some heat, 2 and you might start to sweat, 3 you got some good fire going , 4+just the way I like it, mouth searingly spicy (the only way to make jerk!!!)
     
  3. coolj

    coolj

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    well I've never made "jerk" spice before, but one mix that I tend to use more often, is equal parts salt, black pepper adn granulated garlic. nothing fancy or spicy but it works for simple seasoning.
     
  4. garyf

    garyf

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    Jerk would probably be the single seasoning I'd pick if given a choice of only one for life :) I have tried dozens of different recipes and methods and have found only one that my Jamaican friends call "just like home". Walkerswood! It's prepared, ready to use (paste/rub) and has a pretty good heat factor. My fav. jerked dish is pork and I usually buy a very large boneless pork loin roast, untie it, slather every surface and retie. 24 hours in the fridge and then rotisserie, low and slow over a blend of woods. I use apple, mesquite and a little pecan. The true and unfortunate secret is the wood, Pimento. I have yet to find a supply or supplier of pimento logs/chips in North America and I'm actually considering importing it myself. I wonder what customs would say when they opened my suitcase to find it full of wood :rolleyes:

    They have a website, www.walkerswood.com

    PS. Don't forget the rice with black beans and ox-tail gravy!

    Gary
     
  5. cheflayne

    cheflayne

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    Here are two rubs I use at work. They are made with the general public in mind so they are not very hot, but that is easily remedied.

    Wet Jerk Rub
    Weight or Volume/Ingredients
    1/4 cup Allspice Berries, toasted, cracked
    1 stick Cinnamon, crushed
    1 teaspoon Nutmeg, fresh grate
    1 Habanero, fine chop
    1/2 Onion, chopped
    1/2 cup Scallions, green & white,chopped
    3 cloves Garlic, coarse chop
    3 tablespoons Ginger, fine chop
    1 tablespoon Thyme
    1 tablespoon Sugar
    1 tablespoon Soy
    2 tablespoons Worcestershire
    3 tablespoons Lime Juice
    1/4 cup Rum
    Procedure:
    Combine all ingredients and place in processor and blend until smooth.


    Dry Jerk Rub
    Weight or Volume/Ingredients
    1/2 tablespoon Cumin
    1/2 tablespoon Black Peppercorns
    3/4 teaspoon Mustard Seed
    3/4 teaspoon Coriander
    3/4 teaspoon Cloves
    1/4 teaspoon Thai Chile
    3/4 teaspoon Ground Ginger
    3/4 teaspoon Ground Cinnamon
    1/2 tablespoon Brown Sugar
    3/4 teaspoon Kosher Salt
    Procedure:
    Place cumin, pepper, mustard, coriander, and cloves in dry skillet and toast over medium heat about 1 - 2 minutes, until fragrant. Combine with remaining ingredients and grind.