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by **fremented** » Sat Mar 28, 2009 3:23 am

Any good Jamaican jerk recipes out there. I have been trying to fine tune one, but still does not have enough flavor. I made it from pork lions, split down middle, grilled lightly.

by **wittdog** » Sat Mar 28, 2009 12:15 pm

* Exported from MasterCook *

Jamaican jerk chicken

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tblsp ground allspice
1 1/2 tblsp dried thyme
1 tsp cayenne pepper
1 tblsp ground black pepper
1 tblsp dried sage
1 tsp ground nutmeg
1 tsp ground cinnamon
2 tblsp salt
1 1/2 tblsp garlic powder
1 1/3 tblsp sugar
6 tblsp oil
6 tblsp soy sauce
1 cup white vinegar
3/4 cup orange juice
3 tblsp lime juice
1 scotch bonnet with seeds
1 onion finely chopped
1/3 cup chopped spring onions
1 tblsp chopped garlic
1 chicken cut into pieces or 4-6 chicken breasts (stab the meat several times to help absorb the marinade)

Mix all the ingredients together and marinate the chicken in the mixture for 3-5 hours, or overnight.

by **johnfb** » Sat Mar 28, 2009 6:29 pm

I got mine from this thread I started

http://forum.sausagemaking.org/viewtopi ... 30&start=0

by **fremented** » Sun Mar 29, 2009 11:02 pm

thanks witt and john.. I been working with this one.. Needs improvement, but 1-10, give it a 6.5-7, not bad. I am up too marinating 24 hrs...think more flavor is needed. I use this for pork, but can be used for just about anything.

Jamaican jerk

2 C green onions
1/2 C chopped onions
2 tbl white vineger
1.5 tbl soy sause
1 tbl oil
2 tsp salt
2 tsp fresh thyme, use 1/2-1 dry powder
1 tbl brown sugar
2 tsp fresh ginger, if using dry use 1/4-1/3 tsp
1.5 tsp allspice
1/4 tsp nutmeg
1/2 tsp black pepper
1/8 tsp cinnamon
4 garlic cloves
4 habanero deseeded (needs more heat)
1.5 pork loin. (split down middle not through, or tenderloin not split)

Put in food processor, blend till smooth, rub into pork well, put in zip-lock bag refridge at least 14hrs + - 24, cook on gill until 155 degrees, then tent.. good cold the next day..

by **johnfb** » Mon Mar 30, 2009 9:41 am

Mine turned out like this...I didn't BBQ them but the oven did a pretty good job, if my kids weren't eating this I would up the chilli but otherwise I have to keep it on the low side.

by **wheels** » Mon Mar 30, 2009 10:37 am

I'm hungry!

by **BakuBanger** » Mon Mar 30, 2009 11:22 am

johnfb wrote:Mine turned out like this...I didn't BBQ them but the oven did a pretty good job, if my kids weren't eating this I would up the chilli but otherwise I have to keep it on the low side.

Wow, that looks wonderful! You need to up the kids resistance.

by **johnfb** » Mon Mar 30, 2009 12:39 pm

You could be right there...

by **fremented** » Mon Mar 30, 2009 3:07 pm

yum.. very nice

by **Spuddy** » Tue Mar 31, 2009 9:27 pm

My Jamaican Jerk Salami recipe (slightly modified and without the cure) would be a good marinade paste for chicken.
Having said that it makes a good fresh sausage too:

Pork Shoulder - 1Kg
Pork Belly - 500g
Salt - 18g
Brown Sugar - 15g
Paprika - 3g
Ground Black Pepper - 3g
Ground Allspice - 3g
Ground Anise - 2g
Garlic Powder - 2g
Thyme - 2g
Grated Nutmeg - 1.5g
Ground Cinnamon 0.75g
Fresh Ginger Root 7g
Scotch Bonnet Chillies x 4
75ml crushed ice

Method:

Chill meat to 0C then mince coarsely, blitz chillies and rest of ingredients to a paste and mix with meat until emulsified.
Stuff into casings.

by **vinner** » Sun Apr 05, 2009 6:33 pm

Do try cooking these over a wood fire, or at least hard wood charcoal.

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jamaican jerk resipes

jamaican jerk resipes

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