Originally posted by Kevin Taylor in the Recipe Requests Forum on 9/5/03
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I make jerk stuff all the time. My recipes are more of a paste than a rub. I use fresh habs and japs which are mostly liquid. Below are 2 recipes that are very good and very authentic.
To be a true jerk, you should use the branches of the pimento tree to provide your smoke. This is also known as West Indian Bay Leaf, but bears little resemblance to our conventional bay leaf.
Enjoy!!
Jerk Paste
You can use as many habs in this recipe as you desire. This amount is just right for my family.
3 Green onions
2 teaspoon Allspice
1 teaspoon Salt
1 teaspoon Ginger, fresh
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Black pepper
2 Garlic clove(s)
4 Bay leaf(s)
2 tablespoon(s) Oil
2 Jalapeno peppers, diced
1 Habanero chiles
PREPARATION:
Put everything except oil in food processor and chop fine.
Add oil slowly until smooth.
Coat both sides of meat and let sit for several hours or overnight.
Grill or smoke.
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Tim's Jerk Paste
Tihs one is from my cooking partner. Subtle differences from above and very good indeed. Again, use as many habs as you wish.
1 large Onion(s), chopped
4 Scallion(s), chopped
4 clove(s) Garlic, chopped
1 - 4 Habanero chiles
3 Bay leaf(s)
1 teaspoon Allspice
1/2 teaspoon Thyme
1/4 teaspoon Cloves
2 tablespoon(s) Olive oil
2 teaspoon(s) Salt
1/4 cup Rum, dark
3 tablespoon(s) Lime juice
PREPARATION:
Heat olive oil and saute everything except salt, rum and lime juice.
Turn heat up and add salt, rum and lime juice.
Simmer until liquid is absorbed.
Rub paste on meat and let sit overnight.
--------------------
Stogie
---------------
I make jerk stuff all the time. My recipes are more of a paste than a rub. I use fresh habs and japs which are mostly liquid. Below are 2 recipes that are very good and very authentic.
To be a true jerk, you should use the branches of the pimento tree to provide your smoke. This is also known as West Indian Bay Leaf, but bears little resemblance to our conventional bay leaf.
Enjoy!!
Jerk Paste
You can use as many habs in this recipe as you desire. This amount is just right for my family.
3 Green onions
2 teaspoon Allspice
1 teaspoon Salt
1 teaspoon Ginger, fresh
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Black pepper
2 Garlic clove(s)
4 Bay leaf(s)
2 tablespoon(s) Oil
2 Jalapeno peppers, diced
1 Habanero chiles
PREPARATION:
Put everything except oil in food processor and chop fine.
Add oil slowly until smooth.
Coat both sides of meat and let sit for several hours or overnight.
Grill or smoke.
________________________________________________
Tim's Jerk Paste
Tihs one is from my cooking partner. Subtle differences from above and very good indeed. Again, use as many habs as you wish.
1 large Onion(s), chopped
4 Scallion(s), chopped
4 clove(s) Garlic, chopped
1 - 4 Habanero chiles
3 Bay leaf(s)
1 teaspoon Allspice
1/2 teaspoon Thyme
1/4 teaspoon Cloves
2 tablespoon(s) Olive oil
2 teaspoon(s) Salt
1/4 cup Rum, dark
3 tablespoon(s) Lime juice
PREPARATION:
Heat olive oil and saute everything except salt, rum and lime juice.
Turn heat up and add salt, rum and lime juice.
Simmer until liquid is absorbed.
Rub paste on meat and let sit overnight.
--------------------
Stogie
