JERK SPICE MIX RECIPES

JERK SEASONING RECIPE | ALLRECIPES

Jerk Seasoning Recipe | Allrecipes image

This is a great seasoning for any meat. You can make more of it all at once and store it in an airtight container. Make sure you store it in a cool, dry place.

Provided by Celia

Categories Side Dish Sauces and Condiments

Total Time 10 minutes

Prep Time 10 minutes

Yield 1 /4 cup

Number Of Ingredients 8

Ingredients

2 tablespoons dried minced onion
2?½ teaspoons dried thyme
2 teaspoons ground allspice
2 teaspoons ground black pepper
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper
½ teaspoon salt
2 tablespoons vegetable oil

Steps:

In a small bowl, stir together the dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt. Coat meat lightly with oil, then rub seasoning onto meat.

Nutrition Facts : Calories 303.8 calories, CarbohydrateContent 15 g, FatContent 28.4 g, FiberContent 4.8 g, ProteinContent 1.8 g, SaturatedFatContent 3.8 g, SodiumContent 1171.3 mg, SugarContent 2.8 g

JAMAICAN JERK SEASONING RECIPE - FOOD.COM

Jamaican Jerk Seasoning Recipe - Food.com image

Make and share this Jamaican Jerk Seasoning recipe from Food.com.

Total Time 10 minutes

Prep Time 10 minutes

Yield 1/2 cup, 6 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon onion flakes
2 teaspoons ground thyme
1 teaspoon dried parsley
1 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon hot pepper flakes
1/4 teaspoon ground cumin
1 tablespoon garlic powder
2 teaspoons salt
1/4 teaspoon ground nutmeg
2 teaspoons sugar
2 teaspoons dried chives

Steps:

Mix together all the ingredients.
Store leftovers in a tightly closed glass jar.
It will keep its strength for over a month.
1- 1 1/2 tablespoon of seasoning for each pound of meat.

Nutrition Facts : Calories 19.9, FatContent 0.2, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 777.8, CarbohydrateContent 4.6, FiberContent 0.9, SugarContent 1.9, ProteinContent 0.6

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