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Ingredientes
- 1/2 c. Fresh thyme leaves
- 2 bn (about 13) green onions
- 4 Tbsp. Finely diced fresh ginger
- 3 x Scotch bonnet or possibly habanero peppers, stemmed
- 1/4 c. Peanut oil
- 5 x Cloves garlic minced
- 3 x Bay leaves
- 2 tsp Freshly grnd allspice
- 1 tsp Freshly grnd nutmeg
- 1 Tbsp. Spoon frshly gound pepper
- 1 Tbsp. Freshly grnd coriander
- 1 tsp Freshly grnd cinnamon
- 2 tsp Salt
- 1 x Lime (of course!), juice of
Direcciones
- "Summer and Smoke", about barbecuing, smoking meats, et cetera. The recipe they have for Marinade I just have to pass on. Credit to the author, Mr. Rob Walsh. Now go figure as to why a great recipe is in a magazine such as Natural History
- Blend all ingredients in a food processor till a thick, chunky paste results.
- Makes 2 and 1/2 c. of marinade, that can be stored in a tightly sealed, refregerated container for several months. Rub the meat thorughtly with this paste. For larger cuts such as pork roasts, slash the meat at two-inch intervals and force the jerk rub into the cavities. Allow the meat to marinate overnight before smoking over a slow fire till well done. This quantity of marinade is sufficient for two to three chickens or possibly ten pounds of pork. For an extra spicey taste, extra sauce can be used for basting.
- In my humble opinion, while good for smoking, it is great as a baste on spareribs. Enjoy!!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 184g | |
| Calories 588 | |
| Calories from Fat 499 | 85% |
| Total Fat 56.61g | 71% |
| Saturated Fat 9.98g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4664mg | 194% |
| Potassium 405mg | 12% |
| Total Carbs 26.07g | 7% |
| Dietary Fiber 8.9g | 30% |
| Sugars 2.14g | 1% |
| Protein 3.44g | 6% |
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