Ingredients
- 3/4 pound scotch bonnet
- 1/2 pound thyme
- 6 ounce freshly ground allspice
- 1/2 ounce ginger
- 1 ounce onion
- 4 bunch es scallions
- 1 cup soy sauce
- 1/2 cup oil (blended)
- 6 clove garlic (minced)
Preparation
Baking Directions:
Place all ingredients in food processor except soy sauce and oil.
After finely minced or pureed, place in mixing bowl and add soy sauce and oil.
Store in glass jar or clay pot.
For meats (chicken, beef, pork)Place meat in the marinade and let sit overnight.
Remove meat from the marinade and grill at a high temperature until cooked through.
For seafood (fish, lobster, shrimp)Place the fish or seafood in the marinade for one hour only.
Do not overmarinate or it will break down the fibers in the fish and seafood, resulting in a mushy consistency when cooked.
Remove from the marinade and grill at a high temperature until cooked through.
Tips:
Chef’s note: The unique flavor of Jerk comes in great part from cooking over moist pimento wood, which is not available in the U.
S.
To create that wonderful flavor without the pimento wood, soak 1/8 cup of whole allspice berries in water for about 30 minutes, then sprinkle them over the coals of the grill and cover to allow the smoke to permeate the meat, fish or seafood.
