There are so many jerk seasoning recipes. This one works for me because these are herbs and spices that I generally have in my kitchen cabinet. If you do not have Scotch Bonnet Chile peppers*, use Haberneros or some other Chile pepper. A word of caution, Scotch Bonnet Chile peppers are very high on the scale.
I like wet jerk seasonings and mixes such as this, but, they can be wet (marinade or paste) or dry (rub).
1-1/2 lb. pork or beef (slightly frozen)*
1 or 2 Scotch Bonnet peppers, diced*
3/4 Tspn ground allspice
1/2 Tspn ground nutmeg
1/2 Tspn ground cinnamon
2 Tspn dried thyme
1 Tbspn brown sugar
4 Scallions, chopped
1 Large onion, chopped
1/2 to 3/4 inch fresh ginger root, chopped
Salt and pepper to taste
2 Tbspn vinegar
1 to 2 tbsn vegetable oil for broiling or grilling
- If broiling, preheat oven.
- If using grilling pan, oil pan and heat on high before placing meat on grill.
- If using outside grill, have grill ready.
Slice pork or beef on an angle and against the grain into 1 inch strips. Slicing this way will allow meat to marinate in the paste quickly and thoroughly. Set meat aside.
Combine and mix dry ingredients together; allspice, nutmeg, cinnamon, thyme, brown sugar, salt and black pepper. Place scallions, onions, vinegar, pepper and ginger root small food processor and pulse to blend. Add mixed dry ingredients and continue pulsing until ingredients are blended and pureed to make a paste-like marinade. It may be necessary to add a teaspoon of water if marinade is too thick. Your mixture should be an easy to a spread paste. I know it seems silly advice, but keep this blend away from your eyes.
Remove marinade from food processor and place in large leak proof zip lock plastic bag. Place meat into bag and squeeze to allow marinade to cover each slice, then squeeze bag gently before closing to remove some of the air. Put in refrigerator for 4 to 6 hours to tenderize and flavor meat.
Remove meat from plastic bag and pat dry with paper towel to remove excess marinade. Cook by chosen method and grill until meat is your desired doneness, medium or medium rare is best for beef; cook pork until it just looses its pink color, remove from heat immediately. Juices should run clear.
*Slightly frozen meat is easier to handle when making thin slices.
*Use rubber gloves when handling hot peppers.
*This mix can be used for chicken or seafood.