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JAMAICAN JERK (Marinade/Sauce/Rub)Made To Order For Authentic flavor !

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JAMAICAN JERK (Marinade/Sauce/Rub)Made To Order For Authentic flavor !

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HOMEMADE JAMAICAN JERK (Marinade/Sauce/Rub) MADE TO ORDER For Authentic flavor& Freshness! 16 oz

Jamaican jerk Marinade/ Sauce/ rub, for chicken, beef, pork, Lamb, Seafood or vegetable!

This Jamaican Jerk seasoning mixes sweet tropical spices and savory herbs with a wonderful, peppery heat. A must have for the barbeque. This seasoning works great with chicken, shrimp, ribs, pork or lamb. Jerk is the process of spicing and grilling meats, poultry, and even vegetables, although the most popular are jerk pork and jerk chicken. The resulting food yields a spicy-sweet flavor and a tender texture. Jerk is also used as a noun when describing the dry or wet seasoning mix used to jerk a particular food.


Jerk Pork Recipe
5 lb. pork
Seasoning
1 onion
1 cup escallion
5 cloves garlic
2 tsp. fresh thyme
1 Scotch bonnet (deseeded)
Jerk Marinade-1/2 cup
Rub in seasoning on pork. Leave for ½ an hour.
Rub in jerk marinade and leave to marinate for at least 5 hours (overnight is better).
Prepare grill, and barbeque pork, until cooked, or put in hot oven 400 degrees F for about 20 minutes. lower oven temperature to 275 degrees F and allow to cook slowly until done.
Chop into small pieces when ready to serve

History
Jerk pork is believed to have been conceived when the Maroons introduced African meat cooking techniques to Jamaica which were combined with native Jamaican ingredients and seasonings used by the Arawak. The method of smoking meat for a long period of time served two practical purposes, keeping insects away from the raw meat and preserving it for longer once it has been cooked. This process also introduces a strong smoky flavour to the meat.There are two commonly held theories regarding how the name "Jerk" came to be used. One is that it originates from the Spanish word "Charqui", used to describe dried meat. Over time this term evolved from "Charqui" to "Jerky" to "Jerk". Another theory is that the name derives from the practice of jerking (poking) holes in the meat to fill with spices prior to cooking. Nowadays, the word "Jerk" is used as a noun to describe the seasoning applied to jerked food and as a verb to describe the process of cooking used.

Vegetarian Jerk Tofu

1 pound firm tofu
1 cup vegetable stock
Pinch salt
1 clove garlic, minced
1 teaspoon thyme
1 teaspoon freshly ground black pepper
1 TBS Jamaican jerk dry rub

Slice the tofu into bite-size pieces.
Bring the vegetable stock to a boil, adding salt, garlic and thyme. Add the tofu and simmer for 5 to 8 minutes. Remove tofu and drain on paper towels.
Sprinkle black pepper onto the tofu, then carefully roll the pieces in Jamaican jerk dry rub and set aside for at least 1 hour.
Place the tofu in the oven at low heat for about 3 minutes

Materials Used

from Jamaica,Jamaican jerk Marinade,Sauce,rub,for chicken,beef,pork,Lamb,Seafood or vegetable

Product Attributes

Color: Grey

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