Hi all. I bought Easispice Jerk Seasoning
In MoBay airport. I want to make jerk pork
Tenderloin. When I make jerk from scratch
I use all the spices as well as wet ingredients
like veg oil and orange juice and marinade
Question, do you know if I just rub this on, like
a dry rub or should I add wet to it like I would
from scratch? Hope this isn't to stupid of a ?
I searched online but could not find answer
Thank you in advance
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We did chicken and used ours as a rub. When it was almost finished cooking we added some jerk sauce. It was delicious.
"Don't be no cloud on a sunny day" - Volkswagen's "Get Happy" Super Bowl ad
We use EasySpice all the time. Just use it as a rub. In fact we never even rub it in, just sprinkle it on liberally and throw on the grill. We have used the jerk rub, pork rub, meat rub and fish rub. Just hav't used the chicken rub, yet.
Regards,
Bob
taste it before you rub it --- i find it a bit salty
all this "rubbing"... sounds like a LC trip report! hahaha
lolOriginally Posted by murph
Thanks all. I will take your advice and use it like a rub. And Seveen,
I don't care for a lot of salt so thanks for the heads up
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I'm a huge jerk fan! Try this recipe sometime. Super easy.
http://www.bakersroyale.com/savory/s...-jerk-chicken/
This sounds yummy. Will def be trying this soon. Thank you
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I second the salty comment. There are other dry jerk seasoning available that have no salt or salt is one of the last ingredients. Island Spice is one that I like. Just rub it on generously.
However, for marinading, I find Walker Woods Jerk Marinade to be the BEST! I used to make my own marinade. Now I buy Walker Woods. It is available at World Market here in West Michigan. You can also find it at the Hi Lo, Valuemaster, and the airport spice shop.
If you use WW, go easy unless everyone likes it spicy. You can always add the heat but you can't take it back out. I pour a generous amount over my pork loin and seal it in a plastic bag and rotate it in the fridge for 4 or 5 days and then smoke it slow on charcoal with hickory, apple, or mesquite, which is all we can readily find here.
Hey Weatherman! I totally agree with you that Walkers Wood is (at least by a country mile) the BEST commercially made Jerk marinade. I find it to be a little thick so I cut it with an equal portion of orange juice to help spread it on the chicken. I have been told the orange juice will help the meat absorb the heat and spice. I let the chicken marinate overnight, and wow, is that stuff good! (Not to mention a bottle of WW lasts longer using this method) Sometimes I will add a little more allspice, and/or hot pepper, but I really like the hot stuff.
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