Chef Missy Jamaican Jerk Seasoning
Chef Missy Jamaican Jerk Seasoning 3.2 oz net wt
Hand blended from onion, coriander, garlic, ginger, brown sugar, black pepper, allspice, cinnamon, thyme, nutmeg, scotch bonnet, clove and chives.
Jerk rub has a reputation for its not so subtle heat and this blend won't disappoint. Our Chef Missy Jamaican Seasoning is convenient enough to use in everyday cooking, but is packed with enough special flair to be used for any backyard grilling celebration. Use as a Jamaican Jerk Rub or sprinkle it on chicken, pork, beef, fish, seafood (most definitely on shrimp) before grilling, roasting, smoking or baking.
When using it as a rub we recommend 1 tablespoon of mix per pound of meat. Coat the meat and rub it in and be sure to cover both sides of the meat evenly. Once this is done wash your hands and place the meat in a resealable plastic bag (we prefer to use a large zip lock bag). Place in the refrigerator for at least two hours. For best results we like to leave it refrigerated for up to 8 hours before grilling.
To make your own jerk marinade mix 1/4 cup fresh orange juice (about 1 large orange), 2 tablespoons of soy sauce, 1/4 cup of apple cider vinegar, 2 tablespoons olive oil, 2 tablespoons of fresh lime juice (about 1 small lime) and 1/2 cup of our Jamaican Jerk Seasoning. This is enough for 3-4 lbs of chicken. We like to marinate for at least 3-4 hours and have marinated for up to 24 hours. Remove from the fridge 30-45 minutes before you plan to cook or grill.
Serving Size 1 teaspoon, Amount Per Serving: Calories 5.0, Fat Cal.0.9, Total Fat .1g (0% DV), Sat. Fat 0g (0% DV), Trans Fat 0g (0% DV), Cholest. 0mg (0% DV), Sodium .7mg (0% DV), Total Carb. 1.2g (0% DV), Dietary Fiber .41g (20% DV), Sugars .3g, Protein 0.2g (0%DV), Vitamin A 1.0% DV), Vitamin C (.2% DV), Calcium (.7% DV), Iron (1.0% DV), Percent Daily Values (DV) are based on a 2,000 calorie diet.