This is a work in progress.
I did my first fully-smoked jamican jerk, and it was quite
promising, but I think that it could be improved for use
with a slow smoke process.
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:
Blend above. Marinate meat for 24 hours in this.
Smoke at around 225F for 2-3 hours, until meat reaches 160F.
Baste with marinade or a vinegar/sugar/fruit mop sauce every
40 minutes or so.
- 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.
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
Last modified: Thu Dec 29 07:57:20 MST 2011