Jamaican Jerk Seasoning

Learn how to make your very own jerk seasoning dry rub from scratch. This homemade quintessential spice blend is inexpensive, aromatic and suitable for all your culinary needs.

If you have been following my website for a while now you will see that I'm a HUGE fan of spice blends. Nothing beats preparing your very own spice blend from scratch.

This is why I had to introduce you to this fragrant Jamaican jerk seasoning. Yes finally!!! something that's jerk related on my website.

This flavoursome, inexpensive rub dry, is multipurpose and very easy to prepare using a few herbs and spices.

What is jerk?

Jerk is a style of cooking meat (pork, chicken etc..) traditionally slow cooked over green pimento wood positioned over burning coal in a pit.

Typically spices are used in the form of a wet marinade or dry rub. The ingredients vary depending on whether a dry or wet mix is being used.

Poking holes in the meat to help it absorb and permeate the meat also forms part of what jerk encompasses.

Originally bird pepper (now superseded with scotch bonnet), pimento and salt were crucial for assisting with the drying of the meat.

The origins of jerk

It is thought that jerk was started by the maroons. The Maroon people are escaped slaves who formed settlements away from slavery quarters.

They are also famous for successfully fighting British colonist, more notable Queen Nanny, who was head of the maroons.

The maroons lived way up in the mountains and made use of their natural food sources, being creative by making their own sauces and slow cooking the meat over smoked wood fire.

The maroons also adapted the Tainos/Arawak way of preserving the meat.

The method/concept of jerk started with cooking wild boar and quickly migrated from the hills right down to the beaches and shores.

The new/old jerk method

The Maroons needed to be as discreet as possible in cooking their jerked meat because of the British invasion.

As a result they started cooking the meat in a ground pit with a slow burning fire.

The meat would be wrapped and slowly cooked resulting in succulent, moist meat that was tender.

Once the Maroons staked claim of the blue mountain region and the British were gone this ground pit method was abandoned as there was no longer any need to hide.

The underground pit technique evolved to a more barbecue style. Using sticks of pimento wood to hold the meat above the fire and nowadays a large piece of zinc is used to cover the meat as it slow cooks.

It's not unusual for meat to be cooked more commonly on a pan which is more accessible then an actual pit.

Irrespective of both methods of cooking yield, the result is that distinct smokey flavour that is key for the dish.

One ingredient that cannot be compromised is pimento aka allspice. Without pimento there is NO JERK, I repeat without pimento there is NO JERK.

If you stumble upon a recipe for jerk seasoning that doesn't contain pimento, then I would advise you to run for the hills because is won't have any authenticity to it.

The good news is homemade jerk seasoning isn't very difficult to make at all. Like most Caribbean seasoning blends, we have our staple ingredients like thyme, black pepper, allspice, nutmeg and cinnamon.

They always seem to show up in most of our spice blends.

Reasons to make your own spice blend

• You have complete control over what ingredients are added to it.
• It's fun to make your own.
• You can use your spice blend for anything.
• It's so easy to double or triple the batch.
• The shelf life is quite long (if used/stored correctly).

The steps

• Add all of the ingredients to a small bowl
• Use a spoon to mix them together and combine.
• Taste test the spice and adjust if required.
• Pour the spice blend into a jar, label and store use accordingly.

Frequently Asked Questions

What does Jerk seasoning rub taste like?

It has a unique taste/flavour. It's almost like a combination of sweetness with a hint of earthy, spiciness with herbaceous notes.

Although the seasoning will vary from person to person.

What can you use Jamaican jerk seasoning  with?

I like to use jerk seasoning on meat based recipes, it goes down well with grilled/barbecue food (so think smoking/grilling methods work best).

Especially with a wet marinade too. You can also get that Jamaican jerk experience with;

• Seafood
• Beef
• Chicken
• Pork
• Vegetables i. e Vegan Rasta Pasta/vegan mock meat

When using the seasoning for Jamaican dishes, it's best to coat the meat, refrigerate and allow it to infuse overnight or several hours.

Of course, there are exceptions to the rule with things like vegetables and so fourth.

Is there a substitute for jerk seasoning?

Unfortunately, there isn't a direct replica due to the uniqueness in taste and flavour.

If you should experience some issues with finding any ingredients get ingredients that are as close to what is listed.

Notes and tips

• This recipe calls for coconut sugar which helps to balance put the spices. Raw organic Cane sugar is also a good nutritional alternative or you can use another low carb sweetener.
• This recipe makes about ½ cup worth of seasoning
• Use the amount of chilli according to your preference. If you can't tolerate heat, then leave it out.
• If you can source dried scotch bonnet to make the recipe more authentic use that instead.
• Pimento is known as allspice, you can get this spice from most Caribbean/Asian grocery stores.
• This spice blend has a shelf life of 1-2 years. You can extend the shelf life by storing in a pantry or somewhere dry away from direct sunlight in an air tight container.

Other spice blends, sauces and condiments

• Scotch Bonnet Pepper Sauce
• Haitian Pikliz
• Jamaican Curry Powder
• Poudre De Colombo (Colombo Powder)
• Seafood Seasoning Recipe
• All Purpose Seasoning Blend
• Mango Pineapple Sauce
• Homemade Browning Sauce

Some Jamaican recipes you may like

• Jamaican Fried Chicken
• Oven Baked Sprats
• Jamaican Brown Stew Chicken
• Ackee and Saltfish

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