What is the jerk of the spice?

Sake spice is a spice that is traditionally used in the process of curing chicken and beef in Jamaica. In addition to using dried meat, the jerk is also a popular dry rum or barbecue marinade and can be used on other masses such as pork, as well as vegetarian possibilities such as Tofu. In some markets you can find pre -wrapped spice blockbusters and it is also possible to do it at home, for people who want to adapt the taste and spicy to their tastes. After the Spanish explorers were introduced to the dried indigenous meat meat, they brought them to Europe and also made them in their colonies. Caribbean colonies made a lot of canned meat because jerky was the only effective way to cure meat in the heat of the islands. Over time, people developed their own unique medicines for the various meat they made, and Jerk spice was born.

There are many different forms of jerks in the Caribbean, but most people think specificThe Jamaican twinkle when the words "jerk spice" hear. The Jamaican jerk is characterized by the use of all Spice and thyme, as well as the abundance of peppers. The heat of the pepper helped keep the meat while cure, ensuring that it would be safe to eat, and many people also got a taste for warm food.

Traditional Jamaican jerking is a dry reverse that is used to cure meat a few days before the start of the slow smoking and wind drying. At the end of the curing and drying process, spicy jerky is left behind; This meat can be stored for a longer period of time and used in various recipes. Many modern chefs like to use the Jamaican jerk for freshly served grilled meat, in which case it sometimes turns into the marinade of the OR with the addition of liquids.

To create a more traditional dry reverse Jamaican jerk, mix three teaspoons, each of which of which salt and ground spices. Add two teaspoons of each of the thyme, sugarAnd cracked black pepper, along with one teaspoon, each ground red pepper, garlic powder and dried onions. Add one half of the teaspoon of each cinnamon and nutmeg to the mixture and watch with crushed pepper Scottish bonnet. If you want your jerky spices to less spicy and wear gloves and wear gloves when you can do it. For marinade use fresh rather than dried ingredients and add a hint of rum to create a paste that can be wiped on the meat.