Jamaican Jerk Sauce Recipe
And Slow Grilling Instructions
Ingredients.
The following quantities of ingredients Jamaican Jerk Sauce may be increased proportionately and excess jerk marinate can be placed in a sealed jar for long periods of time for future use. As with all food recipes, ingredient measures and other seasoning contributions may be added or adjusted to individual taste.
- 1/2 Cup of Pimento Berries (Allspice)
- 1/4 Powdered Allspice May Be Substituted
- 4-6 Scotch Bonnet Chili Peppers (or equivalent)
- 6-8 Garlic Cloves
- 1/2 Cup of Brown Sugar
- 1 Tablespoon of Ground Thyme
- 2 Bunches of Green Onions
- 1 Teaspoon of Cinnamon
- 1/2 Teaspoon of Nutmeg
- 2 Tablespoons of Soy Sauce (Yes, there is Chinese influence in Jamaica)
- Add Salt and Pepper To Taste
Preparation of Sauce (Rub Marinate)
Combine all Jerk ingredients in a blender and liquefy.
Application To Meat.
On Chicken. Rub the jerk sauce on top of the chicken's skin, on the meat under the skin and in the cavities. Let it marinate for at least 4 hours and preferably overnight in the refrigerator.
On Pork or Beef. Rub thoroughly on the meat. If you use pork shoulder, make shallow cuts before rubbing. Marinate for at least 4 hours or overnight in the refrigerator.
On Fish. On a whole fish, rub the sauce on the meat and in the cavity. Performs best with a "steak-like" fish such as grouper and halibut. Let marinate at least 4 hours or overnight in the refrigerator.
Grilling Instructions.
Grill slowly at the lowest temperature (low fire) until done. If using charcoal, spread aromatic wood chips on the coals for a smoked flavor. When done, serve the meat in the desired presentation with Jamaican side dishes and Jamaican style breads.
