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real jerk rub/marinade
- Thread starter codykrr
- Start date
Reverse engineer Walkerswood. It's the real deal.
Here's the ingredients: Scallions, Scotch Bonnet Peppers, Salt, Black Pepper, Allspice, Nutmeg, Citric Acid, Sugar, Thyme
Here's the ingredients: Scallions, Scotch Bonnet Peppers, Salt, Black Pepper, Allspice, Nutmeg, Citric Acid, Sugar, Thyme
I stole this recipe from the book "Jerk from Jamaica barbeque Caribbean style" by Helen Willinsky
Jerk marinade
1 yellow onion, finely chopped
1/2 cup finely chopped scallions
2tsp fresh thyme
1tsp salt
2tsp sugar
1tsp ground allspice
1/2tsp ground nutmeg
1/2tsp ground cinnamon
1 habanero, jalapeno, or serrano chile chopped
1tsp fresh ground pepper
3TBS soy sauce
1TBS veg. oil
1TBS cider or vhite vinegar
In a blender or food processor, combine all the ingredients and process until smooth. Store leftover marinade in the refrigerator in a tightly closed jar for about 1 month
The rub recipe is very similar but no sugar or liquids(last 3 ingredients)and 5-6 Scotch bonnet or habanero chiles, minced fine
Jerk marinade
1 yellow onion, finely chopped
1/2 cup finely chopped scallions
2tsp fresh thyme
1tsp salt
2tsp sugar
1tsp ground allspice
1/2tsp ground nutmeg
1/2tsp ground cinnamon
1 habanero, jalapeno, or serrano chile chopped
1tsp fresh ground pepper
3TBS soy sauce
1TBS veg. oil
1TBS cider or vhite vinegar
In a blender or food processor, combine all the ingredients and process until smooth. Store leftover marinade in the refrigerator in a tightly closed jar for about 1 month
The rub recipe is very similar but no sugar or liquids(last 3 ingredients)and 5-6 Scotch bonnet or habanero chiles, minced fine
Flamecycle
Extreme Member
I know this thread is a bit old, but after going to Jamaica I also searched high and low for an authentic jerk recipe, and mixed and matched a couple to come up with this, which I think tastes pretty authentic as a base for general jerk like that I was fed on the island. Of course in Jamaica everybody is proud of their individual and unique recipe's so "authentic" doesn't mean much... Lots of people like to add fruits, like mango/pineapple etc, theres no reason for you not to get creative, since any true Jamaican chef probably will. Lots of people use black pepper, but I don't like it in jerk...
* 1 bunch of green onions
* 1 scallion (or ~1/2 a small onion)
* 1-10 scotch bonnet peppers as desired for heat (you can substitute other hot peppers, but scotch bonnet is "authentic")
* 1 1/2 T allspice (a.k.a pimento - fresh whole berries are best, ground will also work though)
* 1 T fresh thyme (or 1 teaspoon dried thyme)
* ~1/2 inch fresh ginger root
* 3 cloves of garlic
* 1 T salt
* 1/2 teaspoon cinnamon
* 2 T of brown sugar
* Juice of 1 lime (can substitute a couple T of vinegar)
* 2 T soy sauce
* 2 T olive or vegetable oil
Basically just throw everything into a blender or food processor and grind it up until its a thick paste. Avoid the temptation to add more liquid for easier blending, you want it thick so it sticks to the meat.
Makes about 1.5 cups ... Probably enough to both marinate and coat about 10-12 chicken thigh's or breasts for grilling.
Cut a couple slices in the chicken or other meat for more absorption and marinate in the rub for 24+ hrs before cooking. Slow grilling (ie offset) or smoking (with pimento wood if you can find it) is best, the rub should turn black on the outside of the meat when its ready.
* 1 bunch of green onions
* 1 scallion (or ~1/2 a small onion)
* 1-10 scotch bonnet peppers as desired for heat (you can substitute other hot peppers, but scotch bonnet is "authentic")
* 1 1/2 T allspice (a.k.a pimento - fresh whole berries are best, ground will also work though)
* 1 T fresh thyme (or 1 teaspoon dried thyme)
* ~1/2 inch fresh ginger root
* 3 cloves of garlic
* 1 T salt
* 1/2 teaspoon cinnamon
* 2 T of brown sugar
* Juice of 1 lime (can substitute a couple T of vinegar)
* 2 T soy sauce
* 2 T olive or vegetable oil
Basically just throw everything into a blender or food processor and grind it up until its a thick paste. Avoid the temptation to add more liquid for easier blending, you want it thick so it sticks to the meat.
Makes about 1.5 cups ... Probably enough to both marinate and coat about 10-12 chicken thigh's or breasts for grilling.
Cut a couple slices in the chicken or other meat for more absorption and marinate in the rub for 24+ hrs before cooking. Slow grilling (ie offset) or smoking (with pimento wood if you can find it) is best, the rub should turn black on the outside of the meat when its ready.
Flamecycle
Extreme Member
Awesome, it should come out great. Would love to see some pics 
If you are using ground allspice instead of fresh you might want to cut it down by like 1/4 or 1/2 a T, I forgot to mention that above.
I'm going to have to try this pikliz you rant so much about
If you are using ground allspice instead of fresh you might want to cut it down by like 1/4 or 1/2 a T, I forgot to mention that above.I'm going to have to try this pikliz you rant so much about
I am also looking for an authentic jamaican jerk recipe.
In many of my searchs for authentic recipes I find it important to keep it simple, as most older recipes are.
it also seems that many of the places these classic recipes come from have started making things differntly to suit tourists tastes and therefore have lost the origonal recipes :/
one helpful tip I have come across however is that authentic jamaican jerk has "broadleaf tyme" in it. I managed to find a plant at a local garden center this year and tho I havent done much with it, the taste seems it would go quite well with spice
im thinking your authentic recipe is going to look a lot like:
scallions
scotch bonnets
salt
pepper
allspice
sugar (could also use juice or fruit puree, I imagine some pineapple would work quite well!)
broadleaf tyme
ofc, i dont have an actual recipe... so there are no measurements
theres a bit of interesting info on traditional jerk cooking on wiki... check it out
jerk spice
In many of my searchs for authentic recipes I find it important to keep it simple, as most older recipes are.
it also seems that many of the places these classic recipes come from have started making things differntly to suit tourists tastes and therefore have lost the origonal recipes :/
one helpful tip I have come across however is that authentic jamaican jerk has "broadleaf tyme" in it. I managed to find a plant at a local garden center this year and tho I havent done much with it, the taste seems it would go quite well with spice
im thinking your authentic recipe is going to look a lot like:
scallions
scotch bonnets
salt
pepper
allspice
sugar (could also use juice or fruit puree, I imagine some pineapple would work quite well!)
broadleaf tyme
ofc, i dont have an actual recipe... so there are no measurements
theres a bit of interesting info on traditional jerk cooking on wiki... check it out
jerk spice