It is a process.When done right it is absolutely delicious. It is difficult to recreate in a kitchen, but I have done it many times and I will explain how I do it below.
First, I must credit the seasoning to a Jerk Master who works in Jamaica. The first bite I ever had of this jerk chicken, I was on the beach, with your dad, and after a day of swimming, this was the perfect thing. I just love that your father can handle his pepper.
This Jerk Master would hook us up and cover the chicken with gravy. I used to buy seasoning from him every time I went to visit, but no one knows where he is anymore. This is his recipe, and while I guard it, I share it with those who will do it justice. So to my babies, I hope one day you will enjoy the spicier side of life and try to make this for those you love. Maybe this is TMI, but jerk anything is a key to the heart. Use this to make anyone fall in love with you.
Here is the seasoning and recipe. Tread carefully. Seriously. Put on some gloves or something. You don't want to touch your eyes after making this.
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| I believe this is the guy who made the best jerk, and these are the barrels he cooked on. |
Jerk Seasoning
| Garlic | 1 head / 12 cloves | |
| Onion | 3 medium, diced | |
| Green Onion | 4 stalks | |
| Scotch Bonnet | 6-8 peppers | |
| Ginger (fresh) | 1 knob (2") | |
| Soy Sauce | 1/4 cup | |
| Brown Sugar | 1/4 cup | |
| Thyme | 10 stalks (strip the leaves) | |
| Canola Oil | 1/4 cup | |
| Caramel/Browning (Grace) | 2 tbsp | |
| Allspice | 8 berries (freshly ground) | |
| Black Pepper | 2 tbsp (freshly ground) | |
| Cinnamon | 1/2 tsp (freshly ground) | |
| Nutmeg (allergy optional!) | 1/2 tsp (freshly ground) |
Jerk Seasoning Preparation:
- Roughly chop all the ingredients for the seasoning.
- Throw all the ingredients to a blender. If your blender is not glass, it will hold the scent and flavour of these ingredients. Also, a food processor will do just fine if that's what you prefer.
- In a saucepan, cook down the mixture on a very low simmer for about 40 minutes to an hour.
- Continuously check and stir, make sure it hasn't scorched. Once scorched, you cannot recover and it will always taste 'burned'.
- Jar the excess and keep in the fridge. You will use it up before it can ever go bad, but in the fridge it should keep for about a year.
Jerk Recipe (Pork or Chicken) Preparation:
- Wash all your meat (I use pork shoulder, most people use chicken).
- Pat the meat dry and take out the days aggression by stabbing it repeatedly. This is what makes jerk jerk. You are creating pockets for deliciousness.
- In a produce bag, place the meat and the seasoning. For each pound of meat I add one cup of seasoning.
- Remove the air and tie the bag, massaging the seasoning into the meat so that it is entirely coated.
- Rest the meat in the fridge. Overnight is preferred, but a few hours will do. You will be happy if you give it the full day to marinate.
- Let the meat come to room temperature before cooking. If it is summer and you can grill outside, this is the best and most authentic way to enjoy!
- If it is winter, raining, or you are not in the mood for outdoor grilling, do this in the oven. Set the oven for 330 (pork shoulder) or 370 (chicken or fish).
- Put the meat in a roasting dish and in the oven, 2 hours for the pork shoulder and 45 minutes for the chicken.
- For the pork shoulder, after 2 hours, crank the heat up to 380 for another 20-30 minutes until the meat starts to colour nicely.
- Take the meat out and test for doneness... let it rest to redistribute the juices. This should be about 15 minutes.
- Slice before serving. Some like it on rice or with hard dough bread, but I eat it just so! Oh, and you can thicken the cooking liquid (be sure to drain off the fat!) to serve as the gravy.
- I recommend a cold beer. Red Stripe if you can get it. Enjoy!
