Jamaican Jerk Seasoning

Jerk is a cooking technique native to Jamaica. The word “jerk” means “dried meat” and has been traditionally used in curing process of meats in Jamaica. Jerk seasoning is a hot spice mixture in which meat is dry-rubbed or wet marinated. Many different forms of jerk seasoning have been developed throughout the Caribbean, but the principle ingredients remain allspice berry and hot pepper (in particular, scotch Bonnet chile pepper). Other spices such thyme, cinnamon, nutmeg, cloves; ginger, garlic, scallions, or onion may also be included. It is traditionally used in pork, chicken, and beef, but is also applied to shrimp, fish, lamb, sausage, and tofu.

Prep Time: 10 minutes       Cooking Time: 0 minutes

Ingredients

• 1/2 cup ground allspice berries
• 1 tablespoon ground thyme
• 2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper (or reduce to your tolerance of heat)
• 2 tablespoon dried minced onion or 2 teaspoon onion powder
• 1/2 cup packed brown sugar
• 1 teaspoon garlic powder
• 1/2 teaspoon grated nutmeg
• 1 teaspoon salt
• 2 tablespoon vegetable oil

Directions 

• In a medium bowl, combine all the dry ingredients.
• For immediate use, mix well with vegetable oil.  Rub or marinate with meat.
• Dry ingredients can be stored in an air-tight container for up to 3 months.