Jerk Rub - Add the Unique Taste of the
Caribbean Islands to Your Home Cooking

Traditionally used to tenderise tough goat meat, this Jamaican jerk rub is the perfect all-purpose blend for all your favourite cuts of meat. Often you'll find it made with fiery Scotch bonnet peppers, but for this recipe I have used hot chili powder, (the hotter the better!) as not everyone will have peppers available. It'll still add fabulous, fiery Caribbean flavours to your dishes!

What You'll Need: (makes about 10 tablespoons)

3 tbsp allspice berries
2 tbsp dried thyme
2 tbsp hot chili powder (or more!)
2 tbsp cumin seeds
1 tbsp dried chives
1 tbsp black peppercorns
1 tbsp garlic powder
2 tsp salt
2 tsp ginger powder
1 tsp nutmeg powder
6 dried bay leaves
3 inch piece cinnamon stick

tbsp = tablespoon
tsp = teaspoon

Directions:

Break up the cinnamon stick and crumble the bay leaves

Grind the cinnamon and bay pieces along with the salt, cumin seeds, allspice berries and peppercorns

Once ground add to a bowl

Add the ginger, garlic, nutmeg and chili powders to the bowl and combine

Finally, crumble in the dried thyme and chives. Combine again

Store your Jamaican jerk mix in an airtight jar, in a cool place and out of direct sunlight. Use within 6 months before making a fresh amount.

Note: For even more flavours and aromas you could dry toast the coriander and cumin seeds, allspice berries and peppercorns prior to cooling, grinding and combining with the other ingredients. Click here for detailed info on this process. (Link opens in new window)