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Jamaican dry jerk seasoning from scratch

chicken seasonings

Authentic Jamaican jerk season recipe. Herbs and spices enhance the smell and taste of food. It is important to learn what proportions work best. Mild spices and herbs can be blended successfully, since each flavour will have a chance to come through. It is also very important not to mask a mild spice with a stronger one. In this video, I will share with you how to balance different flavour concentrations.

Jamaican Jerked Chicken Seasoning (dry marinade)
Rub-on seasonings are a form of marinade. Mixtures of spices are hand rubbed directly onto the chicken or pork and allowed to marinate for at least 30 minutes or best overnight in the fridge.



I purchase a lot of different spices, then I mixed them according to their strength and also according to what type of meat they will use to be seasoned.

Chicken and pork have a mild taste, therefore,  its best to use condiments that have medium, strong or very strong flavours to bring out a  robust taste in chicken or pork.

Jerked chicken or pork season blend 
1/2 tsp. chilli powder or ground chilli (very strong)
1 tsp. cumin powder or ground cumin (strong) (aromatic condiment)
1/2 tsp. ground black pepper (very strong)
1/2 tsp. garlic salt (strong)
1 1/2 tsp. paprika (mild)
I only use pimento in the wet marinade

Chicken seasoning
1 1/2 tsp. paprika (mild)
1 tsp. tarragon (strong)
1/2 tsp. garlic powder (very strong)
1/2 tsp. ground black pepper (very strong)



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