original Jamaican Jerk Marinade It was Shared in 2011. After many requests, I shared Mild version For those who love the taste of Jamaican jerk in the heat. This is a more updated and refined version (Perhaps you don’t need it) That original recipe I shared when I did it Smoked Jerk Turkey years ago.
You need it…
Six leeks (Almost chopped)
10-14 Sprigs Time (Delete wood stems)
2 Scotch Bonnet Pepper
2 tablespoons brown sugar
1 tbsp (Allspice) powder
1 teaspoon ground cinnamon
1 Lime (juice)
1 Lemon (juice)
4-5 thick slices of inger
8 garlic
1 tablespoon 1/2 olive oil
1 tablespoon of honey
2 tablespoons of rice vinegar
2 tablespoons of thick soy sauce
1/4 cup orange juice
Two onions (Almost chopped)
Note! If you want to make this jerk marinade gluten-free, use gluten-free soy sauce or tamari. However, please read the label. When working with scotch bonnet peppers, wear gloves and immediately wash your hands with soap and water. Yes, if you can’t source Scotch Bonnet Peppers, the Habanero Peppers will work well. We recommend following the video below as we provide a detailed explanation of the recipe.
Preparing for this Jamaican Jerk Marinade involves three steps. Wash and prepare everything that needs attention.
Everything is placed in a blender or food processor (Step 2).
I like to use a food processor because I have better control over the consistency of the finished marinade. If you are using a blender and need it with a bit of texture, I recommend pulse it rather than using it continuously.
If you’re satisfied with consistency (Step 3)Marinate chicken, pork, or fish with it or place in a plastic container in the fridge for later use.
It will be kept in the fridge for at least a month.
