I originally designed this for my own use a few years ago. I was after having a firm grip on 'what makes Jerk', what the full spectrum of ingredients was, and where to start for making large batches.
The hand drawn version included shows this, and that chart served me well ever since. You can see it wasn't finished like the new polished version I completed for here. I wasn't concerned with the minimum values obviously. My style is more along the lines of my new "Deep Spectrum Jamaican Jerk Chicken (60+ Ingredients)" Instructable.
I decided to make this a stand-alone entry as I don't want people to be put off by my all out Deep Spectrum maniacal throwdown above. Most Jerk cooks only use about 12 ingredients, as the table demonstrates.
Making Jerk Sauce us easy, just prep the ingredients and dump together into a blender and whiz them into s slurry. Using the Jerk is easy too, just marinate and cook. It works best, in my experience, on Chicken. A synergy happens between the Jerk and the chicken meat. I've tried putting this on beef a few times and didn't really taste anything, but I have a hunch that the Jerk will work good on the other 'white meat' types out there and have been told it works well on pork meat.
Traditional Key Ingredients:
-Dried & Ground Allspice Berries (Pimenta dioica)
-Fresh Scotch Bonnet Peppers (Capsicum chinense)
-Thyme (Thymus vulgaris)
Other Important Ingredients:
-Cloves (Syzygium aromaticum)
-Cinnamon (Cinnamomum spp.)
-Garlic (Allium sativum)
-Nutmeg (Myristica fragrans)
-Salt (Sodium Chloride)
-Scallions (Allium spp.)
If you have any questions please ask.
This release shall be the first in an ongoing series tackling the worlds most treasured spice & sauce recipes, from simple to complex. As a spice trader, and exotic edible plants dealer, I hope to be in the ideal position to bring the world of flavors to life in perhaps new ways...
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