Ok Guys, Thanks so much for such a great welcome. In return a small token of my appreciation: Here's a great version of authentic Jamaican Jerk seasoning. With what's supposed to be in there... no personal touches or special ingredients like rum, soy, mustard.... (these things just weren't available at the time.
This make about 2/3 cup of a wet rub/ paste.
6 Spring Onions (escallion)
1-3 Scotch Bonnet peppers (Depending on how hot you want it.)
2 tsp Allspice berries or 1 tsp ground allspice (Pimento)
1 tbsp chopped fresh thyme or 1/2 tbsp dried thyme
2 tsp ground cinnamon
1 tsp grated nutmeg
1 tsp brown sugar
1.5 tsp salt
1 tsp freshly ground black pepper
1/4 cup cane vinegar or distilled (white) malt vinegar
1 tbsp oil
Combine everything in a mortar and pestle and mash, discard any large bits of seasoning (spring onion) and apply to meat. Or you can reduce in a blender to a paste. Cook low and slow (indirect or smoker if possible) Smoke with allspice wood (pimento wood), again if possible.
This seasoning is great with chicken, burgers, fish and especially pork. You can make this as hot or mild as you want with the scotch bonnets, don't worry it tastes great either way. As for cuts of pork to use... You can use loin, chops, or a picnic ham/ shoulder. But if you really wanna be authentic like what you get at jerk spots in Ja.. you don't cook it bone in.. you de-bone it and butterfly it out to end up with a broad flat slab of meat avg 2-3" thick (leave what fat you can on the meat. it will render down and self baste).
Another option is to get a full bacon cut from the belly, about 8 x 12" skin on make cross slits in the meat about 2" apart and 1/2" deep) and lightly score the skin too. Season with the jerk seasoning (I put some extra salt on the skin). I sear the meat over direct heat briefly to seal it then cook indirectly and smoke with allspice. When its almost done turn skin side down over low coals and MONITOR CLOSELY.... IT WILL BURN, but if done correctly you'll get the most amazing cracklin/crispy skin ever!
Well thats all i have to say about that... I think. Hope you guys have some great experiences with this recipe. It's worked for me.
P.S. For those who can find pre-bottled jerk seasoning online (and i know its there) IMHO "Walkerswood" Jerk Seasoning & marinade are the best.
http://www.redpeppermall.com/Walkerswood-Jamaican-Jerk-Marinade-pr-16187.html
http://www.redpeppermall.com/Walkerswood-Jerk-Seasoning-10oz-pr-16186.html
Oh yeah, heres also an online source for some Pimento wood chips. I dont think they are big pieces but hey, i'm sure its better than nothing.
http://shop.pimentowood.com/product...44A49A4973E07B6C68072905.qscweb21?productId=2
Cheers.
This make about 2/3 cup of a wet rub/ paste.
6 Spring Onions (escallion)
1-3 Scotch Bonnet peppers (Depending on how hot you want it.)
2 tsp Allspice berries or 1 tsp ground allspice (Pimento)
1 tbsp chopped fresh thyme or 1/2 tbsp dried thyme
2 tsp ground cinnamon
1 tsp grated nutmeg
1 tsp brown sugar
1.5 tsp salt
1 tsp freshly ground black pepper
1/4 cup cane vinegar or distilled (white) malt vinegar
1 tbsp oil
Combine everything in a mortar and pestle and mash, discard any large bits of seasoning (spring onion) and apply to meat. Or you can reduce in a blender to a paste. Cook low and slow (indirect or smoker if possible) Smoke with allspice wood (pimento wood), again if possible.
This seasoning is great with chicken, burgers, fish and especially pork. You can make this as hot or mild as you want with the scotch bonnets, don't worry it tastes great either way. As for cuts of pork to use... You can use loin, chops, or a picnic ham/ shoulder. But if you really wanna be authentic like what you get at jerk spots in Ja.. you don't cook it bone in.. you de-bone it and butterfly it out to end up with a broad flat slab of meat avg 2-3" thick (leave what fat you can on the meat. it will render down and self baste).
Another option is to get a full bacon cut from the belly, about 8 x 12" skin on make cross slits in the meat about 2" apart and 1/2" deep) and lightly score the skin too. Season with the jerk seasoning (I put some extra salt on the skin). I sear the meat over direct heat briefly to seal it then cook indirectly and smoke with allspice. When its almost done turn skin side down over low coals and MONITOR CLOSELY.... IT WILL BURN, but if done correctly you'll get the most amazing cracklin/crispy skin ever!
Well thats all i have to say about that... I think. Hope you guys have some great experiences with this recipe. It's worked for me.
P.S. For those who can find pre-bottled jerk seasoning online (and i know its there) IMHO "Walkerswood" Jerk Seasoning & marinade are the best.
http://www.redpeppermall.com/Walkerswood-Jamaican-Jerk-Marinade-pr-16187.html
http://www.redpeppermall.com/Walkerswood-Jerk-Seasoning-10oz-pr-16186.html
Oh yeah, heres also an online source for some Pimento wood chips. I dont think they are big pieces but hey, i'm sure its better than nothing.
http://shop.pimentowood.com/product...44A49A4973E07B6C68072905.qscweb21?productId=2
Cheers.
