Jerk seasoning

>>8382515
Just desalinate it you fucking nube

>>8382517
>nube
It's noob you fucking mong

But how do I desalinate something? I am a cooking noob, I'm 19 but I'm learning quick

>>8382515

1/2 cup pimiento (allspice berries)
1⁄2 cup brown sugar, packed
6 -8 garlic cloves
4 -6 scotch bonnet peppers
1 tablespoon ground thyme or 2 tablespoons thyme leaves
1 -2 bunch scallion (green onions)
1 teaspoon cinnamon
1⁄2 teaspoon nutmeg
salt and pepper
1 tablespoons soy sauce
1 tablespoon lime juice

Process in food processor until it forms a paste. Store in refrigerator.

>>8382587
>1/2 cup allspice berries
I've made jerk seasoning several times and the ingredient list lines up very well with mine but isn't that too much allspice? I think I've typically only used a tbls or 2.

File: Island Spice online product 1 026.jpg (31KB, 600x450px) Image search: [Google]

31KB, 600x450px

Island Spice is straight from Jamaica. Has whole pimentos though so you might need to grind it before using

>>8382864
There's supposed to be a fairly pronounced allspice flavor in authentic jerk, but by all means reduce it if you think it's bit much.

>>8382864
In Jamaica they probably get away with less allspice because they usually smoke the meat over a fire of pimento wood. (At least that's how I had it done at the Pork Pit in Montego Bay). So some of the allspice flavor comes from the smoke itself.

>>8382896
>>8382905
thanks for the info. Haven't made jerk wet rub for well over a year now but I may try it again soon and go heavy on the allspice and see what I get.

There is an addition of a little ginger in the recipe I use. good idea, bad idea?

>>8383004
>ginger

I think that would be good in it. As a matter of fact, I think I'll add that to mine next time.