Dry Jerk Seasoning
As an old friend and Chef once told me- “rub it to the bone” - literally when using Jerk get your hands in and rub the spice in to the meat of fish your marinading, leave to infuse overnight and cook on a charcoal grill. (A B.B.Q or grill will do.) Works particularly well with pork.
Preparation time: 5 minutes Quantity: Makes a 100g batch or so
Ingredients
1 tablespoon ground allspice
1 tablespoon chopped thyme
1 tablespoon onion flakes
1 tablespoon ground black pepper
1/2 tablespoon cayenne pepper
1/2 tablespoon sea salt
1/2 tablespoon ground cinnamon
2 teaspoon caster sugar
1/2 teaspoon ground nutmeg
Method
- Simply mix all the ingredients together
- Keep in an air tight container for a few months
- Wet mix – add 2 tablespoons sunflower oil or 2 tablespoons palm oil – use for marinades, B.B.Q. meats and Jerked joints