How to Make Jamaica Jerk Rub
The Arawak Indians created the Jamaican jerk way of preserving meat. The Arawaks combined various spices, inserted the mixture into holes punched into meat, and then roasted it over open fire. Today, their preservation method is no longer needed, but jerk seasoning remains popular because of its authentic tastes. Many versions of Jamaican jerk rub exist today. Due to individual taste preferences, each recipe not only varies in the combination of spices, but in flavor. Develop a Jamaican jerk rub mix by starting with ingredients common to all jerk recipes, then add other favorite spices to personalize it. Does this Spark an idea?
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Things You'll Need
- Spices of choice in small packets
- Medium size mixing bowl
- Measuring spoons
- Glass jar or bottle with a tight fitting cap
Instructions
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Jerk rub should satisfy personal taste
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Measure 1 tablespoon each of curry powder, ground cumin, ground ginger, hot pepper, allspice, cinnamon, garlic powder and brown sugar in a bowl. Add 1 teaspoon of salt. Stir well or shake in a plastic bag to mix the ingredients.
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Add other spices such as thyme and onion or more of the spices listed. Keep track of the ingredients and amounts added.
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Make two or three jerk rubs with a combination of different spices.
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Rub the spices on various chicken parts dry, or add the mixes to cooking or olive oil and make rub pastes. Smoke chicken on the grill until fully cooked.
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Invite someone else to help decide which jerk rub combination tastes best and save that recipe for future use. Store any leftover spices or jerk mixes in tightly sealed glass jars.
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Tips & Warnings
For an authentic Jamaican rub taste, use spices native to Jamaica such as Jamaican allspice, the Jamaican habanero or Scotch bonnet pepper, or Jamaican or West Indian curry powder, which is a blend of citrus-coriander, ginger, turmeric, fenugreek, black pepper, black mustard seeds, cumin, anise, and cinnamon. Purchase spices in small amounts (1 to 2 ounces). Store in a cool dark place. Glass jars retain freshness better than plastic.
Habanero and Scotch bonnet peppers are among the hottest peppers in the world. Use carefully.
