MY HOMEMADE JERK DRY RUB
The great thing about this jerk dry rub is although I initially made it for my jerk meats. I quickly realized how great it is on other dishes, like my stews, whether it is chicken, fish, pork or beef. It just really gives an undeniable flavour. It is earthy and savoury all at the same time. But on of the best part is so many of the ingredients are rich in antioxidants and well you know how healthy that is So while there will not really be a recipe per say, I will give you the ingredients and how to. Of course, how much you use all depends on you. I make this and give to all my adult children as well as a lot of my closest friends who cook and they are always asking when you will be making mor. It does last as long as all your other dry seasonings.
INGREDIENTS ARE
- Cinnamon sticks (you can also use a good ground organic cinnamon)
- Whole nutmeg ( again you can use a good ground organic nutmeg)
- Bay leaves
- Whol all spice
- Star anise
- Cloves
- Whole peppercorn
- Whole coriander
- Fennel seeds
- Organic ground ginger
- Onion powder
- Garlic powder
- Smoked paprika.
- Sweet paprika
DIRECTIONS
Preheat oven to 350 and layer all the ingredients and roast the cinnamon stick, whole nutmeg, bay leaves, star anise, cloves, peppercorn, fennel seed and coriander for about 15-20 minutes, this can also be done of the stove top, you are just bringing out the flavour in each ingredient. in a spice grinder, grind all the ingredients. In a large bowl add the ground ingredients with the other ingredients and mix well.
Note for the onion and garlic powder I like to use minced kind.
