Jamaican Jerk Marinade - February 13th, 2007 at 07:12 PM
This is a recipe that I have based my Jerk Chicken and/or pork tenderloin from. I say based on, because in true Island tradition every family recipe varies and I am the type of person that uses all the ingredients, but in my own proportions. Hence, if I am feeling like a Jerk Pork Loin with a stronger ginger flavor, I'll add a lot more.
A FEW WORDS OF WARNING!!!!!!!!! This gets as HOT as YOU make it! If you can feel the heat from a little ole bell pepper.......Don't do as I do and add 16 Habanero!!!!! For a lighter version, you might start off with a half of one pepper that is seeded.
AND!!!!
Know how to handle these peppers. If you rub your eyes while preparing this marinade.....you will NOT be able to read the rest of the recipe!
This is enough marinade to season 2-4 pounds of meat. I prepare pork loins/tenderloins by butterflying them to about 3/4 inch thick and then I cut a 'grid' of checkerboard style cuts about 1/4 inch deep, 1/2 or so inches apart, on each side. This allows for more surface area to absorb the marinade. (more surface area = more flavor) With chicken....I just cut it up into halves or quarters and give it a generous piercing with a knife or fork to allow a deeper penetration of flavor. (I am a fat and 'skin remover')
2 to 16 Habanero/Scotch Bonnet Chiles
2 bunches of scallions, with both white and green sections
1/2 medium onion
1 inch piece of fresh ginger sliced/grated thinly
3 cloves of garlic.....(like I have only used just 3) {wink}
1 tablespoon fresh thyme (double amount if dried)
2 1/2 teaspoons ground allspice
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
1/4 cup distilled white vinegar
3 tablespoons coarse kosher or sea salt
1 tablespoon firmly packed brown sugar
3 tablespoons soy sauce
3 tablespoons vegetable oil
I chop all larger items (scallions, onions, peppers, garlic, ginger) into 1 inch or less pieces. Add to food processor and puree.
Add the rest of the ingredients in with puree'd mixture and process until it becomes a smooth puree.
I place the meat into a large ziplock bag and pour the marinade over it. Seal the bag with as much air as possible removed. Place in dish in the fridge for a minimum of 4 hours....my preference it to let'er soak overnight. (you can marinate in a glass dish if you prefer....I use a bag for a more thorough distribution of flavor)
I grill the meat over a medium heat with some hickory or mesquite wood chips added to gain an additional layer to the flavor.
Once removed, I slice the pork on diagonals into 1/2 inch strips. (makes killer fajitas by the way) Chicken....I just chop it into portions. I serve with 'Calahoo greens' 'Rasta Pasta' and Ice Cold BEER !!!
I also have an additional ingredient I add a few times a year. Spearmint. Several years back when I had just an herb garden, I trimmed my huge invasive spearmint plant and placed a handful of leaves in the food processor with the other ingredients for the 'Halibut' (you figure it out) {wink}
It created a big hit with all who tried it. My neighbors would come over for the longest time after that asking for "that mint stuff".
So.....as a final thought.....Ksgardner....it may have taken me months, but I finally got around to putting it here. My photo is placed under the definition of procrastination in the Websters dictionary!
AND
If when eating this dish, you don't look like this----->
, you should have added more peppers! 
A FEW WORDS OF WARNING!!!!!!!!! This gets as HOT as YOU make it! If you can feel the heat from a little ole bell pepper.......Don't do as I do and add 16 Habanero!!!!! For a lighter version, you might start off with a half of one pepper that is seeded.
AND!!!!
Know how to handle these peppers. If you rub your eyes while preparing this marinade.....you will NOT be able to read the rest of the recipe!
This is enough marinade to season 2-4 pounds of meat. I prepare pork loins/tenderloins by butterflying them to about 3/4 inch thick and then I cut a 'grid' of checkerboard style cuts about 1/4 inch deep, 1/2 or so inches apart, on each side. This allows for more surface area to absorb the marinade. (more surface area = more flavor) With chicken....I just cut it up into halves or quarters and give it a generous piercing with a knife or fork to allow a deeper penetration of flavor. (I am a fat and 'skin remover')
2 to 16 Habanero/Scotch Bonnet Chiles
2 bunches of scallions, with both white and green sections
1/2 medium onion
1 inch piece of fresh ginger sliced/grated thinly
3 cloves of garlic.....(like I have only used just 3) {wink}
1 tablespoon fresh thyme (double amount if dried)
2 1/2 teaspoons ground allspice
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
1/4 cup distilled white vinegar
3 tablespoons coarse kosher or sea salt
1 tablespoon firmly packed brown sugar
3 tablespoons soy sauce
3 tablespoons vegetable oil
I chop all larger items (scallions, onions, peppers, garlic, ginger) into 1 inch or less pieces. Add to food processor and puree.
Add the rest of the ingredients in with puree'd mixture and process until it becomes a smooth puree.
I place the meat into a large ziplock bag and pour the marinade over it. Seal the bag with as much air as possible removed. Place in dish in the fridge for a minimum of 4 hours....my preference it to let'er soak overnight. (you can marinate in a glass dish if you prefer....I use a bag for a more thorough distribution of flavor)
I grill the meat over a medium heat with some hickory or mesquite wood chips added to gain an additional layer to the flavor.
Once removed, I slice the pork on diagonals into 1/2 inch strips. (makes killer fajitas by the way) Chicken....I just chop it into portions. I serve with 'Calahoo greens' 'Rasta Pasta' and Ice Cold BEER !!!
I also have an additional ingredient I add a few times a year. Spearmint. Several years back when I had just an herb garden, I trimmed my huge invasive spearmint plant and placed a handful of leaves in the food processor with the other ingredients for the 'Halibut' (you figure it out) {wink}
It created a big hit with all who tried it. My neighbors would come over for the longest time after that asking for "that mint stuff".
So.....as a final thought.....Ksgardner....it may have taken me months, but I finally got around to putting it here. My photo is placed under the definition of procrastination in the Websters dictionary!
AND
If when eating this dish, you don't look like this----->
, you should have added more peppers!
mmmmmmmmmmmm, sounds so yummy, I just need to get all the stuff to make it! And I am your fellow procrastinator Mater, so I understand the delay! Thank you for posting your recipe for all of us to enjoy. I can't wait to try it, although I may have to lessen the Habaneros, I like a medium hot, not a searing hot! 
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