Jamaican Jerk

Mostly, a longer brine (marinade) period, with more sugar. I also think that an umami source, such as fish sauce, will help.

The jerk recipe I did yesterday was a bit strong on the black pepper and allspice. Perhaps they were overstated since I used fresh ground black pepper and allspice. I also think that more onion and citrus juice in the brine will help. The following shows a suggested next try, with less pepper and allspice, more fruit.

Suggesed recipe for 3-4 lbs. of pork:

• 2-3 scotch bonnet chilie, stemmed and seeded.
• 1 bunch (about 6) green onions.
• 1/2 of a mid-sized white onion
• 2 Tbsp allspice berries.
  crushed.
  Should crush to less than 2 tsp.
• 3 Tbsp fresh thyme
• 4 cloves garlic
• 12 cc ginger
• Juice from about 2 medium limes. Perhaps 1/4 c
• 1 Tbsp apple cider vinegar.
  Perhaps some hard cider too.
• Juice from more citrus fruit. Perhaps a lemmon or orange
• 2 bay leaves
• 1.5 tsp. fresh ground black pepper
• 1 tsp fresh ground cardamom (perhaps less 1/2 tsp, this is a pain)
• 1 tsp ground cinnamon
• 1.5 to 2 cc fresh nutmeg. then lightly crush. About 1/2 of a nut.
• 1.5 tsp salt
• 2 tsp brown sugar
• 1/4 tsp fish sauce
• 2-3 Tbsp vegetable oil
• Perhaps some fresh mango