Jerk seasoning

    Jerk seasoning

    (84)
    54saves
    5min


    94 people made this

    About this recipe: Forget buying it in the supermarket - you can make your own tasty jerk seasoning, which works wonders on any meat. Store it in an airtight container and in a cool, dry place.

    Ingredients
    Makes: 7 tablespoons (50g) jerk seasoning

    • 2 tablespoons dried minced onion
    • 2 1/2 teaspoons dried thyme
    • 2 teaspoons ground allspice
    • 2 teaspoons ground black pepper
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon salt
    • 2 tablespoons vegetable oil

    Method
    Prep:5min  ›  Ready in:5min 

    1. In a small bowl, stir together the dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper and salt. To use, coat meat of choice lightly with oil, then rub seasoning onto meat.
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    Reviews & ratings
    Average global rating:
    (84)

    Reviews in English (84)

    by
    168

    I thought this was really good. Low on the heat scale but still pretty good. Traditionally, jerk seasoning has cinnamon and sometimes nutmeg in it. I like the flavor of jerk but not w/the cinnamon/nutmeg thing. I left out the cinnamon on this one. If you think this is "dry", this is basically a "dry rub" for your meat. If you want something different you need to try a jerk paste. Toss a medium onion in a processor and then add the rest of the ingredients. Throw in some habenero or jalapeno to!  -  10 Aug 2004  (Review from Allrecipes US | Canada)

    by
    82

    This recipe was pretty good. My only complaint is that it needs something so that it's not so dry. If you happen to be cooking anything else and have some gravy left over, you might want to use it with this. Otherwise, it has a nice flavor.  -  21 Mar 2003  (Review from Allrecipes US | Canada)

    by
    76

    This makes EVERYTHING taste so good. I personally don't like things too hot and this gives just enough kick for me. I also love the fact that I don't have to marinate, and when I put this on fish, it comes out perfect every time.  -  24 Nov 2005  (Review from Allrecipes US | Canada)

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