I have several seasoning mixes that I like to keep on hand in my home. Recently, I really wanted to include some Caribbean or Jamaican-inspired cuisine on our menu. Creating a dish with jerk seasoning immediately came to mind.
As I researched about this, I learned some interesting facts. Jerk came from a Spanish term that means dried strips of meat. The traditional way jerk seasoning or jerk rub is done includes pimento, which is allspice and scotch bonnet peppers aka habanero. The meat is then marinated and slow cooked over pimento wood.
My version of jerk seasoning is quite altered from this traditional method, although I include the core ideas by using spice from more tolerable peppers, allspice and grilling the meat over hardwood charcoal and chips (or even just in the oven at times); however, the meat will be very moist and tender rather than the Caribbean dried jerky. This jerk rub is so simple to make, yet adds so much depth of flavor to whatever dish you choose to use it in.
- 1½ tablespoons allspice
- 8 tablespoons sea salt
- 5½ tablespoons garlic powder
- 4 tablespoons organic brown sugar or coconut sugar
- ½ to 1 tablespoon chipotle powder
- ½ tablespoon ground cloves
- 2 tablespoons dried thyme
- 1-2 tablespoons ground black pepper (optional)
- 1 tablespoon cinnamon (optional)
- 1-4 tablespoons cayenne, depending on how hot you like things (optional)
- Mix all the spices together; this makes close to 2 cups.
- You can store this in a container in the cupboard if you will use it up in month or two, or in the freezer for longer storage.
- When purchasing spices and dried herbs, make sure you look for organic if possible and definitely non-irradiated herbs and spices with no added MSG, citric acid, or hydrolyzed protein.
I used this mixture to rub some flank steak with recently and boy was that amazing! This mixture is additionally good on pork and chicken. In fact, I just used it on Sunday to rub on some chicken legs and it was quite a hit! I love having a mixture like this that is so versatile on hand. It’s great for when you just aren’t sure how to season your meat. This will remain a staple in our pantry.
This post is a part of Fight Back Fridays.
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