Make Your Own Jerk Seasoning Mix and Add Fab Flavours to Your Home Cooking
17th September 2015 -- Issue #61
Table of Contents
1. My Facebook Page/Youtube/Google Plus/Twitter Links
2. Recipe of the Week - Make Your Own Jerk Seasoning
3. My Recipe Book
4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!
To keep up to date with new recipes and herbs and spices info,
I have a Facebook page you may like...
Here's my Youtube channel with all my spice mix videos...
And if you're a Google Plus user...
And if Twitter is your thing...
Jamaican Jerk Seasoning
This spicy, versatile mix will season and flavour various cuts of meat: chicken, pork and steak for example. And as it's versatile it can also be used as an all-purpose seasoning for lots more of your dishes.
Ingredients: (makes about 10 tbsp)
3 tbsp hot chili powder
3 tbsp cumin seeds
3 tbsp allspice berries
3 tbsp dried thyme
1 tbsp black peppercorns
1 tbsp garlic powder
4 tsp brown sugar
2 tsp ginger powder
1 tsp cloves
2 tsp sea salt
6-8 dried bay leaves
tbsp = tablespoon
tsp = teaspoon
- Crumble the bay
- Grind the bay along with the salt, sugar, cumin, allspice, peppercorns and cloves
- Add to a bowl
- Stir in the chili, garlic and ginger powders
- Finally, crumble in the thyme and combine thoroughly
That's all there is to it!
Store in an airtight container out of direct sunlight. Use within 3 months.
Click here for a large collection of my other jerk mixes and blends.
Spice Magic - Recipe Book
I've reduced the price to only $5 exclusively
for my newsletter subscribers.
This is my new downloadable recipe book all about making your own spice mixes and herb blends.
It has 100 Recipes from all around the world ranging from the basic to fairly complex.
Just a few of the recipes you'll find within...
- A Collection of BBQ Rubs
- Cajun, Creole and Taco Seasonings
- Curry Powder and Masala Blends
- Pumpkin and Pudding Spice Recipes
- Mulling and Pickling Spice Mixes
- Recipes For Dry rubs
- Blends From China, India, US, Africa and Europe
- And Many More
comes with 4 bonus books all written by me!
It also has a 60 day money back guarantee.
No questions asked!
How to Toast and Grind
Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...
Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.
Step 2: Let them cool and then grind.
Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.
Click Here for step-by-step info and photos on this recommended technique.
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Until Next Week,
Jason - Spice-Mixes.com