Jamaican Jerk Seasoning is synonymous with Jamaica and the Caribbean Islands. The melding of hot peppers, Caribbean spices and other herbs combine to make a great rub or marinade for your chicken, pork, shrimp, seafood and other Jamaican dishes.
Jerk seasoning adds a measure of heat, from the red and cayenne peppers. Hotter Jerk rubs use the hot Scotch Bonnet pepper, which we sell and you can add if you want an even more authentic flavor. Rub or sprinkle it on before grilling or broiling.
As a rub use 1 tablespoon of Jerk mix per pound of meat. Adjust to your taste. Coat the meat and rub it on both sides of the meat evenly. Place the meat in a re-sealable plastic bag in the refrigerator for at least two hours.
As a marinade, add 1 tablespoon of Jamaican Jerk Seasoning per pound of meat to 1/4 cup of water and 1/4 cup of canola oil. Place in a resealable bag, refrigerate for 2 or more hours, turning periodically to coat the meat.
Ingredients: Paprika, Onion, Garlic, Salt, Sugar, Pepper, Cayenne, Cinnamon, Red Pepper, Herbs & Spices.
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