January 01, 2009

Jamaican-Style Jerk Seasoning


Ingredients:
1 tablespoon onion flakes
1 tablespoon onion powder
2 teaspoons dried thyme leaves
2 teaspoons dried chervil
2 teaspoons kosher salt
2 teaspoon sugar
1 teaspoon ground jalapeno
1 teaspoon ground allspice
1 teaspoon cayenne pepper
1/2 teaspoon Worcestershire black pepper
1/2 teaspoon smoked black pepper
1/4 teaspoon ground nutmeg


Yield: about 1/4-1/3 cup seasoning



Directions:
Stir all ingredients together. Store in an air tight container.

My thoughts:
Okay, this is perhaps not the most exciting recipe I've ever posted but it is a handy one. Homemade jerk seasoning can be made in bulk and saved for personal use or given as gifts and is much tastier than what you can buy at the store premixed.

8 comments:

  1. I think this is probably great as a dry rub, but true jerk seasoning requires scallions - a lot of them, as well as vinegar, soy sauce and a LOT of fresh garlic. I think the wet mop is much better.

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  2. Broadsheet-
    This is a mixture of spices used in jerk season to have on hand when you make Jerk. When cooking Jerk-style food, the meat needs to be rubbed with dry spices before the wet ones are introduced. I find it is much easier to have these ingredients mixed up than to have to measure them every time.

    Jerk seasoning mixes is often used again in the complex jerk sauce that includes fresh ingredients like scotch bonnet peppers. Jerk really doesn't work without the intial dry rub with a spice mixture like this.

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  3. Thanks for the tip Rachel! I've always wanted to make some Jerk seasoning! Do you have the recipe for Jerk sauce?

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  4. Foodista-
    I will have some recipes that use Jerk seasoning coming up in the next month or so that use this season and contain sauces.

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  5. MMmm...I love jerk. I had the best Jerk I think I've ever had in the states at Sugarcane in Brooklyn! A slow heat that gets you right in the mouth, not the back of the throat. So good! Happy new Year!

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  6. I love Jerk seasoning, especially on grilled Mahi Mahi. Yum! Thanks :)

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  7. I usually make wet jerk pastes w/ fresh jalapeños, but this dry mix seems like a convenient/less messy alternative.

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