JAMAICAN JERK MARINADE RECIPE
Get a blast of Caribbean flavor with this Jamaican jerk marinade recipe made with fiery scotch bonnet peppers and a blend of piquant seasonings.
Provided by Mike Hultquist
Categories Main Course sauce
Time 11m
Number Of Ingredients 16
Steps:
- Add all of the ingredients to a food processor. Process until smooth.
- Use immediately to marinate your chicken, pork, seafood or vegetables.
Nutrition Facts : Calories 63 kcal, Carbohydrate 6 g, Protein 1 g, Fat 3 g, Sodium 408 mg, Sugar 4 g, ServingSize 1 serving
JAMAICAN JERK MARINADE FOR GOAT | LAMB | VENISON
This recipe creates a unique flavor of the Caribbean Islands, in a Jamaican Jerk Marinade for Goat | Lamb | Venison and also used to season other dishes.
Provided by Sean Z. Paxton
Categories Brunch Entrée | Main Family Style Game Lamb Lunch Main Dish
Time 5m
Yield 8 people
Number Of Ingredients 20
Steps:
- In the pitcher of a blender or bowl of a food processor, add citrus zest and juice, garlic, Spanish onions, green onions, chili peppers (depending on your heat level, the seeds and ribs of the chilies can be removed to drop the heat and retain the flavor of the chilies | peppers), shallot, thyme, allspice, cumin, coriander, ginger, paprika, turmeric, nutmeg, salt, pepper, Scottish Ale, molasses and soy sauce | tamari | liquid aminos. Pulse the mixture a few times, breaking up the ingredients, scraping the sides down with a spatula. Then purée until mixture is smooth, creating a thick paste. Add more 1 - 2 more tablespoons of beer if the mixture is too dry and not mixing well. Taste the jerk before using, as the Scotch bonnet pepper is one of the hottest peppers (not the hottest) around and will make a spicy marinade.
- To use, coat the goat | lamb | venison liberally, rubbing the marinade into each nook and cranny. Give most proteins at least 4 hours and up to 48 hours of contact time with the marinade for optimum flavor, deep into the protein. This marinade will last for two weeks refrigerated in a sealed container.
- Traditionally jerk was cooked over Pimento wood, imparting its unique flavor to the goat | lamb | venison. Since this type of tree isn't in everyone's backyard, experiment with different woods. I like to use cherry, fig or Jack Daniel's barrel wood cubes with goat | lamb | venison. Since venison is a very lean meat, be careful when cooking it, so it do not dry out.
- Start a small amount of coals, adding some cherry, fig or Jack Daniel's barrel cubes (or chips soaked in water or beer for 30 minutes prior to use) atop, giving different flavors to the protein. Cook the goat | lamb | venison indirectly at first, letting the flavor of the wood envelop the meat for 30 - 45 minutes. Finish by placing the protein over the direct heat to sear the outside and form a crust.
- If using a larger piece of meat, low and slow will help the cooking and infuse a lot of flavor. Use restraint when adding cherry, fig or Jack Daniel's barrel cubes | chunks, as the main flavorings should come from the jerk marinade, not just the wood. Cook at 250°F | 121°C - 300°F | 149°C for 4 - 6 hours, depending on the size, cut and type of meat being cooked.
- Traditionally this is the way jerk is cooked. Using several cinder blocks, create a pit 3 feet high, 3 to 4 feet wide and in length fire pit. Make your fire, using some charcoal and hard wood, covering the "pit" with either rebar or a heavy gauge wire. Cook as you would a grill, about an hour or longer for larger size meats.
- Preheat oven to 375˚F | 191°C - 400°F | 204°C. Place protein on top third of the oven and cook for 20 - 35 minutes to sear the goat | lamb | venison. Lower temp to 325°F | 163°C and finish until desired cooking temperature and doneness is reached. Goat | lamb | venison are medium rare between 135°F | 57°C -140°F | 60°C.
JAMAICAN JERK MARINADE
This is a good one for Turkey, Fish, pork and Chicken. You may want to double up on this one because it is only 6 servings. This is also for about 1-1/2 lbs of meat.
Provided by Gingerbear
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix all marinade ingredients in a shallow baking dish (I just use a large ziplock bag for all of my marinating).
- Reserve 1/2 cup to be used as a dipping sauce or baste.
- Add meat to marinade and refrigerate for 30 minutes to overnight.
- Then grill when you are ready.
Nutrition Facts : Calories 120.1, Fat 9.3, SaturatedFat 1.3, Sodium 1062.2, Carbohydrate 7.8, Fiber 1, Sugar 4.6, Protein 1.8
BRILLIANT JAMAICAN JERK MARINADE
This recipe comes from the cookbook, "Eat Caribbean" by Jamaican, Virginia Burke. Jerk is a style of cooking developed by the "maroons" (run away slaves ) of Jamaica. There are very many versions of Jamaican Jerk Marinades. It can be used on on pork, chicken or fish. A blender or food processor can be used to make quick work of all the chopping.
Provided by WizzyTheStick
Categories Caribbean
Time 15m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl, combine scallion greens, shallots, garlic, ginger, and Scotch Bonnet pepper.
- In another bowl, combine allspice, black pepper, cayenne, cinnamon, nutmeg, thyme, dark-brown sugar, salt and pepper.
- Mix thoroughly.
- Whisk in orange juice, vinegar, lime juice, and soy sauce.
- Slowly drizzle in oil, whisking constantly.
- Add the reserved scallion mixture; stir to combine.
- Let rest at least one hour.
- Wash chicken, pork, or fish well, pat dry and place in a bowl.
- Add sauce; rub in well.
- Cover and refrigerate overnight.
- Before cooking, scrape paste off of the meat.
- Grill over charcoal.
- You may add water-soaked allspice berries to the coals for smoke and additional flavor.
- Serve with Jamaican "rice and peas".
Nutrition Facts : Calories 76.6, Fat 5.6, SaturatedFat 0.8, Sodium 406.2, Carbohydrate 6.1, Fiber 0.8, Sugar 2.9, Protein 1.3
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