I'm feeling JERKY!
what is your favorite brand or, better yet, your favorite recipe for Jerk Seasoning?
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14 Comments:
Wait--Jerk Chicken or Beef Jerky?
wookie at 2:23PM on 05/30/08
>>>> I'm feeling JERKY!
----------------------------------
I've noticed, and I've been meaning to talk to you about this.
I just wasn't sure how to approach you.
FastFoodCritic at 2:53PM on 05/30/08
Mmmmm....my DH will be happy you posted. He loves it when I make jerky and I don't do it enough in his opinion. (I don't really eat it)
His fave way for me to make it is either:
Marinated in whiskey, brown sugar, cayenne, chili powder, crushed red chili peppers, salt and coarse pepper, and a little honey or pineapple juice.
OR
Green curry powder, S&P, a little cinnamon and extra cayenne. I sometimes add a bit of either coconut milk or orange juice when marinating.
I use these on beef, chicken and turkey. Good on venison too.
One of these days I will get him to make it himself.....:)
sadiepix at 3:48PM on 05/30/08
I'm with Wookie...Did the poster mean "jerky" as in "Jamican Jerk chicken" or as in strips of meat jerky you'd eat on a hiking trip? (If it's about the seanonings for jerk chicken - I'm all ears as I'm looking for a good one too!)
bisbee at 3:55PM on 05/30/08
Well...if he meant Jerk Chicken seasoning, that is a whole different ballgame.
And it makes me hungry....
sadiepix at 4:00PM on 05/30/08
Rats - I thought it was such a cool title too. I meant Jerk Chicken (jerk seasoning). I like beef, venison and other types of jerky too. But I am just about out of the Jerk Seasoning I have been using, so I thought I would see what all of you use.
Bad Gail, BAD!
@FastFoodCritic: never be afraid to bring something like this up to me. I need to know when I am being less than stellar.
SayWhat at 4:39PM on 05/30/08
Well poo...don't I look silly now? :D
Hey, free recipes!
For Jerk Chicken seasoning....
I use a toasted blend of nutmeg, coriander, cloves, allspice and peppercorn, mixed with lots and lots of garlic and thyme, onion, green onion and a few Scotch Bonnets. (I use habenero if I can't find these)
Lots of soy, lime juice and either cane juice or honey.
Marinate overnight and grill/broil.
I do not, and will not ever, eat jerk chicken with cilantro, mango or a "salsa" made from either or both. Just yuck.
(Sorry, I called you "he" also....bad me...did not look at the name! :))
sadiepix at 5:04PM on 05/30/08
Threw me on this one. I was thinking beef jerky, etc. Went to jamaica last month and dined on jerk chicken a couple of times. They grilled the chicken and served it with a spicy jerk sauce on the side. Wow! That is a recipe I would love to have it it sounds familiar to anyone.
izatryt at 5:21PM on 05/30/08
I'm still working on getting mine just right. It's pretty good right now, but I don't know, I think I'll have to make a trip to Jamaica and eat some jerk from a roadside jerk pit. You know, do some research.
Anywho...I use allspice berries, scotch bonnet, garlic cloves, green onion, crushed with mortar and pestle. I mix the paste with a little oil, add a touch of sugar and salt and pepper. Rub it all over the chicken and refrigerate overnight or for several hours, then grill.
I saw something on tv where jerkers cook the chicken over low heat (coals), top it with wet newpapers or lots of leafy branches from a native tree to trap the heat and the smoke and to produce steam. It would be nice if I could approximate the same flavor without having to do all that.
wookie at 5:33PM on 05/30/08
If I am not mistaken, the sauce is usually the pureed onion, hot peppers, scallions, garlic, fresh thyme mixed with the liquids and toasted spices and cooked down some, then served with very lightly marinated chicken rather than bathing the meat in the whole mix before cooking.
I have had it that way too (though not in Jamaica sadly) and could just DRINK the sauce. I can't make mine come out the same way though I have tried a time or two. Would love to hear from someone who does make it that way!
sadiepix at 5:36PM on 05/30/08
Yea I thought you meant beef jerky at first but anyway, here's a recipe
Jamaican Jerk Chicken
This is a dish promised to be finished at your dinner table and no one will believe you actually made this yourself.
Ingredients
6 skinless, boneless chicken breast halves - cut into chunks
4 limes, juiced
1 C. water
2 tsp. ground allspice
1/2 tsp. ground nutmeg
1 tsp. salt
1 tsp. brown sugar
2 tsp. dried thyme
1 tsp. ground ginger
1 1/2 tsp. ground black pepper
2 Tbs. vegetable oil
2 onions, chopped
1 1/2 C. chopped green onions
6 cloves garlic, chopped
2 habanero peppers, chopped
Directions
Place chicken in a medium bowl. Cover with lime juice and water. Set aside. In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth. Pour the blended marinade mixture into bowl with chicken. Cover and marinate in the refrigerator at least 2 hours. Preheat an outdoor grill for medium heat and lightly oil grate. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.
Hillary
Chew on That
Chew on That at 6:05PM on 05/30/08
Yep you threw me off to because I make Beef Jerky a lot and just started working in a restaurant kitchen. I made a batch and took it with me and shared it. Now next week I'm going to make it there and they will sell it in the bar!!!
joanpieroni2 at 10:36AM on 05/31/08
Perky doesn't like Jerky. ;-(
PerkyMac at 2:10PM on 05/31/08
Thanks for the recipe Hillary! It sounds awesome.
Guess I could have said I feel jerked in the title. LOL
SayWhat at 2:28PM on 06/02/08