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12 July, 2011

Jerk Marinade


2 or more teaspoons of West Indian hot pepper sauce
1 medium onion, finely chopped
2 cloves of garlic, finely chopped
1 teaspoon cinnamon, ground
1 teaspoon nutmeg, ground
1 teaspoon allspice, ground
2 teaspoons dried thyme
1 tablespoon Demerera sugar or West Indian honey
2 teaspoons salt
2 tablespoons of lime juice
1 tablespoon of dark rum


Marinade raw, skinned meat portions for at least 4 hours, or better overnight. For best results oven bake the meat and finish over barbecue coals. Oven baking will produce a hot spicy gravy liquor.

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