Best Jerk Seasoning Recipes

JERK SEASONING

Steps:

• In a small bowl, stir together the dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt. Coat meat lightly with oil, then rub seasoning onto meat.

JAMAICAN JERK CHICKEN AND SEASONING

Steps:

• Combine all but chicken, lime juice and oil in mixing bowl and whisk to mix well.
• Whisk together lime juice and olive oil.
• Rub chicken well with lime/oil mix. Do not marinate.
• Coat chicken with dry seasoning/spice mixture. The idea here is to get as much as possible to stick to the chicken. We store our seasoning in a leftover spice container with large sprinkle holes and use that to season. This is not a rub, so it should not be applied in rub fashion.
• Refrigerate 1-3 hours, then remove from refrigerator and allow to come to near room temperature.
• Prepare grill for direct/indirect grilling.
• Grill chicken over hot direct fire. Don't worry about the black, it's supposed to be there. In fact, 30-40% of the skin should end up black, but it will not be bitter.
• Once seared, remove to the indirect heat area of the grill and cook to 165* internal temperature.
• One quick dance across the direct heat before serving will help crisp it a bit.
• Serve with plenty of napkins.

JAMAICAN JERK SEASONING

Steps:

• Mix together all the ingredients.
• Store leftovers in a tightly closed glass jar.
• It will keep its strength for over a month.
• 1- 1 1/2 tablespoon of seasoning for each pound of meat.

JERK SEASONING

Steps:

• In a medium bowl, combine all ingredients with 2 tablespoons of canola oil.

CARIBBEAN JERK SEASONING & RUB

Steps:

• In jar with tight fitting lid, shake together all spices and seasonings. Store tightly covered at room temperature.

DRY JERK SEASONING

Steps:

• Mix together all ingredients.
• Store the leftover seasoning in a tightly closed glass jar. It will keep for over a month.

JERK SEASONING

Steps:

• Put allspice, nutmeg, peppercorns and thyme in a spice or coffee grinder and grind to a fine powder.
• Mix in remaining ingredients and use immediately. To use later, omit garlic and ginger and store in a tightly covered container; add garlic and ginger immediately before using.

GRILLED PORK TENDERLOIN WITH JERK SEASONING (GLUTEN-FREE)

Steps:

• Start with a well trimmed tenderloin making sure to remove any of the "silver" skin from the surface. The silver skin is a shiny membrane you typically find on tenderloins. Once you've trimmed the ternderloin you're ready to prepare your jerk rub.
• In a small bowl, stir together the thyme, dried onion, allspice, cracked black pepper, cinnamon, cayenne pepper, and salt. Coat tenderloin lightly with oil and rub seasoning onto meat. Set aside to marinate (wrap tightly in plastic wrap and refrigerate for 6-8 hours).
• Prepare grill for direct heat grilling over high heat. Once grill is hot place marinated pork onto the hottest part of the grill and cook the tenderloin for about 3 minutes on each of its four sides. Cook just until the pork feels firm and springs back when pressed or an instant-read thermometer reads 145*F when inserted into the thickest part of the tenderloin. Be careful not to overcook it.
• Remove from grill and allow to rest for 5 minutes before cutting. Slice in about 3/4" slices and serve.

JERK SEASONING

Steps:

• Mix ingredients to yield 2 tablespoons.

LULU'S JERK SEASONING

Steps:

• Combine all ingredients. Store in air tight container.

FAMOUS JAMAICAN JERK SEASONING

Steps:

• Combine onion powder, chives thyme, allspice, salt, sugar, black pepper, cayenne pepper, garlic powder, nutmeg and cinnamon. Use 2 tbsp per 4 servings.
• Can be stored in an airtight container at room temperature for up to 3 months.

AARON MCCARGO, JR. JERK SEASONING

Steps:

• In a medium bowl, combine all ingredient.

JERK SEASONING (CARIBBEAN )

Steps:

• Seed the peppers, peel the garlic.
• Add everything to a blender or processor and blend well.
• Store in a covered container.
• Use for basting on pork or beef.
• Also see recipe of mine for Beef Jerk Burgers.

JERK MARINADE SEASONING RUB

Steps:

• Whisk onion powder, thyme, allspice, black pepper, turbinado sugar, garlic powder, sea salt, ginger, cinnamon, nutmeg, cayenne pepper, marjoram, sage, and rosemary together in a bowl.

JAMAICAN JERK SEASONING

Steps:

• First, soak the wood chips for 30 - 60 minutes in an aluminum pan that can go on the grill.
• Combine and mix all ingredients in a blender or food processor. Save the peels of the limes. Refrigerate the mix for at least an hour (or overnight). Rub the meat with the limes and then the paste. Marinate if you like.
• Next, line the bottom of the grill with a drip pan filled with water and add any remaining spice or juice or lime peels to the water. Center the pan in the grill.
• Now place the pan of wood chips partially filled with water in the front of the grill off to one side.
• Add the meat to the rotisserie - be delicate so the paste remains on the roast. Balance and center the roast and place it one the grill. Close the cover- we leave our cover propped open about an inch.
• Now you can enjoy a Jamaican Red Stripe beer!
• Monitor the grill, try to keep both pans (drip pan and wood chip pan) at least half filled with water.
• Slowly cook the meat at a low constant temperature; add water to the drip pan and the wood chip pan every hour or so, so the smoke is subtle and even.
• Enjoy a Red Stripe!
• Slowley cook a roast for about 6-7 hours on a spit, (Grill steaks or chops or fish according to standard grilling methods.
• When the meat is done let it rest for 15-30 minutes before carving. Serve with rice. Enjoy your Jerk and a Red Stripe!

JERK SEASONING

Steps:

• In a small bowl, stir together the dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt.
• To use: Coat meat lightly with oil, then rub seasoning onto meat.

JAMAICAN JERK SEASONING

Steps:

• 1. Mix all the ingredients in a bowl. Transfer to an airtight container. Yields 6 1/2 tbsp.
• 2. To make a rub; use 2 tbsp. of canola oil or other flavorless oil with 2 1/2 tbsp. of Jamaican Jerk Seasoning and whisk until well mixed. Apply generously on protein of your choice.
• 3. To view this kitchen tips & tricks on YouTube, click on this link >>>> https://youtu.be/EaESiHW9Kek

JAMAICAN JERK SEASONING

Steps:

• Combine the garlic, scallions, thyme, chile, ginger, vinegar, water, brown sugar, allspice, and nutmeg in a blender or food processor and pulse into a fine paste. Season with salt.

MAKE YOUR OWN JERK SEASONING

Steps:

• Mix all ingredients well. Store in a jar with a tight-fitting lid.
• When using, rub spice mixture onto meat prior to cooking.

CARIBBEAN JERK SEASONING: RECIPE - (4/5)

Steps:

• Mix all the ingredients. Season 1 1/2 pounds of ground beef mixed with 1/2 pound ground pork. Add 1/2 lime juice. Form burger patties and grill to taste. Serve the burgers with avocados and tomotoes.