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Boston Beach Wet Jerk Rub




Source of Recipe


the web


List of Ingredients




1/2 C. fresh thyme leaves
2 bunches (approx 13) green onions
5 Tbs finely diced fresh ginger
3 Habaneros, stemmed
1/4C. peanut oil
5 garlic cloves, chopped
3 Bay leaves
2 tsp. frshly ground allspice
1 tsp freshly ground nutmeg
1 Tbs. freshly ground pepper
1 Tbs freshly ground coriander
1 tsp. freshly ground cinnamon
2 tsp. salt
Juice of 1 lime



Recipe



Blend all ingredients in food processor into thick, chunky paste. Makes 2 1/2 cups of marinade, which can be stored in tightly sealed, refrigerated container for several months.

Rub meat thoroughly with this paste. For larger cuts such as pork roasts, slash meat at 2-in intervals & force jerk rub into cavities. Allow meat to marinate overnight before smoking over slow fire until well done. This quantity of marinade is sufficient for 2 to 3 chickens or 10lbs. pork. For an extra spicy taste, extra sauce can be used for basting.