“No Problem Man!” Jamaican Jerk is a popular and flavorful rub. This blend of spices is a great rub for chicken, meat, and fish.
Wild game is also a perfect match for this Jerk seasoning. Mule deer, antelope, pheasants, and other “stinkier” wild critters, may need some extra spice, to remove a gamey smell, or flavor.
Use this rub as you would use your favorite rubs and allow the flavor to soak into the meat. Overnight is not too long, when resting in a cool place. I have friends that also use this blend to sprinkle onto their eggs, potatoes, and other foods.
Jamaican Jerk Seasoning (this recipe will make about ½ a cup of Jerk blend)
- 1 Tbsp of Onion Powder
- 1 Tbsp of Garlic Powder
- 2 tsp of Cayenne Pepper
- 2 Tsp of Smoked Paprika
- 1 Tsp of ground Allspice
- 2 tsp of Salt
- 1 Tsp of Black Pepper
- ½ Tsp Red Pepper Flakes
- ½ Tsp Ground Cumin
- ½ Tsp Ground Nutmeg
- ½ Tsp Ground Cinamon
- 1 Tsp dried, whole Thyme
- 1 Tbsp dried Parsley flakes
- 1 Tbsp Brown Sugar
Mix everything together and label in an airtight container. This blend makes for a nice gift. Include a few copies of your favorite recipes, along with the spice container.
Most cooks seem to have a cabinet full of “Old” and aged spices. This blend, and others, is a great way to use the vintage spices and give you the excuse to update your current spice needs. The old spice containers can be repurposed to hold fishing bait, like corn. Large spice containers are perfect for nuts, blots, and screws in your workshop. You will be surprised how many duplicate spice containers you may have. Organize them into just one container. Place the most used spices front and center in your spice rack. Rotating shelves can give you a 360-degree view of your spice assortments. Surplus spices can get added to your camping cook box.
Jerk It!
Montanan Grant
