This Homemade Jamaican Jerk Seasoning is the perfect way to spice things up and get a taste of the Caribbean in your very own kitchen! Easily mixed together in matter of mere minutes, this spice blend is delicious on pork, chicken, seafood, vegetables and more! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
2-4TablespoonsNeutral Oil(such as canola or vegetable)
Combine spices: In a medium bowl, combine all the dry seasoning ingredients. Thoroughly mix and stir ingredients together.
Storage: Store in an airtight container in a cool, dark place for up to 6 months.
To use: To use as a dry rub, generously sprinkle seasoning on pork, chicken, fish or shrimp. Use your hands to massage the spice mix into the meat or fish. To use as a marinade, combine seasoning with oil to form a paste or marinade and pour over meat or fish.
Be sure to use fresh dry spices! You can tell if your spices have expired by looking at their color. If the color appears muted and faded, they have probably expired.
Make sure you taste and adjust the amount of dry seasonings, salt and Cayenne in the jerk seasoning mix to your specific taste. For the salt and cayenne, start with 2 teaspoons. You can always add more to taste.
For a finer textured spice mix, place all the ingredients in the bowl of a food processor or a spice blender. Pulse or blend until desired consistency is achieved.
Use 1-2 tablespoons of Jerk Seasoning per pound of meat.
Nutritional information is an approximation based upon 10 servings (1 tablespoon per serving)