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Jerk Sauce

Jerk seasoning originated in Jamaica and is traditionally used on pork and chicken though fish works for me too.Here is my spicy blend,unless you get on a plane bound for jamaica,you'll find none better.

Because the jerk marinade can burn easily,slow cooking on the grill is a must,also helps keep the meat moist.


1/2 cup allspice berries
1/2 cup packed brown sugar
6-8 garlic cloves
4-40 Scotch bonnet peppers,you decide
1 tbsp ginger,grated
1 tablespoon ground thyme
1-2 bunches escallions (green onions)
1 teaspoon cinnamon
1/2 tsp nutmeg
1/4 tsp - cayenne pepper
salt and pepper to taste
2 tbsp - lime juice
2 tbsp - orange juice
2 tbsp - rice wine vinegar
1 tbsp - red wine vinegar
2-3 tbsp - olive oil
2 tbsp soy sauce

Blend dry ingredients well,add liquids and mix to a very thick paste.Spoon sauce into a Jar,if kept refrigerated the sauce will keep forever.(NOTE)Best aged.

Seasoning Instruction for Chicken

Leave skin on chicken
Rub the meat (chicken, pork or beef) with the seasoning. With chicken, be sure to rub under skin and in cavities Marinate overnight.

Seasoning Instruction for Pork or Beef.

Rub the meat.If using a pork shoulder,make shallow cuts and rub in Marinate overnight.

Seasoning Instruction for Fish
Use a "steak fish"like grouper,dolphin,king,Marinate overnight.

Cooking Instructions
Grill at lowest possible setting over a low fire until done. Pimento (all spice) branches (this is what is used in Jamaica) mixed with charcoal is best. If not try to use an aromatic wood in the barbecue grill to enhance the flavor. Chop meat into pieces, and serve traditionally with hard-dough bread.