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Mr. Creosote's Diner Fried, boiled, smoked, seared or sautéed, this is the place we discuss our favorite foods and their preparation. Grab a knife and fork and dig in!

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Old 03-28-2017, 06:22 AM   #1
dylanh
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ISO Authentic Jerk Pork Recipe

Thanks in advance!
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Old 03-28-2017, 07:11 AM   #2
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Many years back, I did a whole article on jerk. I hate that we have so much trouble with the archive. I'll see if I can locate it.
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Old 03-28-2017, 07:22 AM   #3
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This isn't mine, but it is a reasonable facsimile. You can always start with a little pepper and add it to your taste. One warning: "Hot in, hot coming out."

Jerk Chicken

8-10 Chicken legs

10-12 Scotch bonnet pepper or Habanero
You can't back off on this ingredient or switch to a milder pepper. This gives it heat but it also is the main flavor of the paste.

2 bunches of green onion

2-3 thyme springs
you'll need to run your fingers down the sprig to remove the small leaves

ginger
about a heaping teaspoon when graded

garlic
3-5 cloves depending on your liking

Citrus and Vinegar
Its more of a good squeeze of each half then ringing out all the juices.
1/2 lemon
1/2 lime
1/2 orange
1/2 cup vinegar

Allspice. About 45 berries ground in the spice mill.

Cinnamon. About an 1/8 of a teaspoon.

1 tablespoon of brown sugar
it just rounds out the flavors a bit

pepper
A few good grinds from your pepper mill

about 1 tablespoon soy sauce

1-2 tablespoons salt
It needs to be fairly salty. This is hard to gauge as you need to taste the mixture and it is blazing hot. If you have ever tasted a commercial jerk sauce straight up you'll notice that it's very salty.

Mix all the ingredient in a blender or with a hand blender to make a paste. Make slashes both sides of the chicken and pour 3/4 of the mixture over the meat and marinade over night. I like to cook the chicken indirectly and then finish it off over direct coals. Use the remaining jerk paste and mix it with half a beer and baste the chicken pieces as they cook.
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Old 03-29-2017, 07:17 AM   #4
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Thanks BigO! That looks pretty damn good. I love heat in my food and am not scared of scotch bonnet peppers! I'll let you know how it goes!

D
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- Bob Dylan


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-Tom Waits
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Old 03-29-2017, 04:47 PM   #5
mike s
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Quote:
Originally Posted by dylanh View Post
I love heat in my food and am not scared of scotch bonnet peppers! I'll let you know how it goes!

D

I will keep that in mind this growing season muhahhahahahahhaaaaaaaa.
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