Monday, March 31, 2008

How to Make Homemade Jerk Seasoning,

There are a variety of jerk seasonings out there as there are great cooks and real chefs who really know how to jerk chicken the right way. Now jerk seasonings are not always made for cooking chicken, in fact Jerk seasonings were developed in Jamaica and were made primarily to cook both goat and pork originally. Click on the link above to learn more about the history of jerk cooking and its origins in cooking processes.

There are both now dry rubs and wells as jerk marinades to use in your cooking. And like Gumbo from the South, each person may have their own version of what makes up their jerk seasoning. But the primary ingredients include
allspice (Jamaican pimento) and Scotch bonnet peppers (among the hottest peppers on the Scoville scale). Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic, which are mixed together to form a marinade which is rubbed onto pork, chicken, or fish.

This is just one version of the dry seasoning mix- I am sharing it here since it's used in several of my recipes, and wouldn't want to leave anyone out in the cold. Use it as a rub, or use it combined with your other spices for great outrageous marinades! Enjoy!...


  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons ground allspice
  • 1 teaspoon sugar
  • 1 teaspoon ground dried thyme
  • 1 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground red pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon dried garlic or garlic powder (not salt)
  • 1/2 teaspoon ground cloves
  • 1 teaspoon or less of chili flakes
  • 1/2 teaspoon turmeric
  • 1 teaspoon celery salt
  • 1 teaspoon paprika
  • 1 teaspoon of dried chives

  1. Mix all these ingredients in a bowl, stir till well combined.
  2. Place in empty spice jar - and your ready! Get going and go jerk!

For a Jerk Marinade here's another recipe:
  • 2 cups vegetable oil
  • 2 lg yellow onions coarsely chopped
  • 4 scallions coarsely chopped
  • 3 habanero peppers or jalapeno peppers stemmed
  • 3 tbsp fresh gingerroot peeled & grated
  • 6 cloves garlic coarsely chopped
  • 2 tbsp fresh thyme finely chopped
  • 1/2 cup red wine vinegar
  • 3 tbsp light brown sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp ground nutmeg freshly ground
  • pinch ground cloves
  • 2 tsp ground allspice
  • 2 tbsp fresh lime juice
  1. Process all ingredients in a food processor until smooth.
  2. May be refrigerated, covered, for 1 day. Makes about 3 cups.
The above recipe for the mariade I found at

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