Jerk Seasoning, Dry
Dry jerk seasoning is a flavorful blend of spices commonly used in Caribbean cuisine, particularly for marinating and seasoning meats such as chicken, pork, or fish before grilling or roasting. NOTE: The spices in this recipe are all whole, you can use ground as well. Since the recipe is done in weights it will be the same. We use whole at home as they last longer and will grind them as we need them.
Equipment
- 1 Bowl
- 1 Spice Jar
Ingredients
- 38 gram Onion, Flaked
- 30 gram Garlic, flaked
- 11 gram Thyme Leaves, Whole
- 32 gram Brown Sugar
- 4 gram Chives, Dried
- 40 gram Kosher Salt
- 8 gram Allspice, Whole
- 11 gram Black Pepper, Whole
- 4 gram Habanero / Hot Peppers (use more to make hotter, no more than 3 grams though)
- 3 gram Nutmeg, Ground ¼ tsp
- 4 gram Cinnamon, Whole ¼ tsp
Instructions
- Grind whole spices as needed. I usually grind half the onion and garlic flakes and leave half of them whole for some texture. Spices that may need to be ground include Allspice, Black Pepper, Cinnamon.
- Measure all spices out and place into a bowl and blend. Place in airtight container in a dark area. Spices once ground are good from 3 to 6 months for peak flavour.
- When using this as a rub, use a couple tbsp oil with your meat and let marinate in for at least 30 minutes, up to 24 hours.
Notes
This recipe is set up to use whole, ground, or flaked spices, whatever you see fit to use. Certain spices need to be ground of course, if you use whole cinnamon, allspice, peppercorns will all need to be ground.
Consider grinding part of your onion flakes or garlic flakes, or using half onion flakes half granulated onion etc.
The hot pepper can be any sort of hot pepper you like to use. It's your choice, we often use ancho as we love the flavour and it's not so hot we don't enjoy the food (our level of heat). I've also used a combination of ancho and chipotle powder) which has been excellent.
When using jerk rub think of alternative methods of using it, we love using it with jerked bacon, it's truly fantastic and nobody is expecting that level of flavour out of bacon.