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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 5 |
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Use to season either pork or poultry; simply rub into the meat, marinate overnight in the refrigerator, grill or bake, and enjoy! Might be good on beef also, or any other meat. Only thing I would stay away from is white-fleshed fish because, in my experience white-fleshed fish is very delicate tasting and, the flavors of this seasoning are big and bold; therefore, it seems to me, using this Jerk Rub on white-fleshed fish would just overpower the flavor of the fish. As in any of the recipes I enter, if you don't have habanero or don't like habanero, then go ahead and substitute with any other pepper fruit/vegetable. From Too Many Chiles! by Dave DeWitt, Nancy and Jeff Gerlach. Ingredients:
1 teaspoon dried ground habanero chile pepper or 1 teaspoon ground cayenne pepper |
2 tablespoons onion powder |
2 teaspoons ground thyme |
2 teaspoons ground allspice, ground |
1 teaspoon fresh coarse ground black pepper |
1/2 teaspoon ground nutmeg, ground |
1/2 teaspoon ground cinnamon, ground |
1/2 teaspoon garlic powder |
1/4 teaspoon ground cloves, ground |
Directions:
1. Combine all ingredients and mix well. 2. Store in a glass jar, in a cool and dry location. |
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