Search thousands of recipes reviewed by home cooks like you.

Jerk Seasoning

Jerk Seasoning

  • Prep

  • Ready In

Celia

This is a great seasoning for any meat. You can make more of it all at once and store it in an airtight container. Make sure you store it in a cool, dry place.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 1 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 28.4 g
  • 44%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1171 mg
  • 47%

Based on a 2,000 calorie diet

Directions

  1. In a small bowl, stir together the dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt. Coat meat lightly with oil, then rub seasoning onto meat.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

SPEARFISHER
161
8/10/2004

I thought this was really good. Low on the heat scale but still pretty good. Traditionally, jerk seasoning has cinnamon and sometimes nutmeg in it. I like the flavor of jerk but not w/the cinnamon/nutmeg thing. I left out the cinnamon on this one. If you think this is "dry", this is basically a "dry rub" for your meat. If you want something different you need to try a jerk paste. Toss a medium onion in a processor and then add the rest of the ingredients. Throw in some habenero or jalapeno to! :)

MICHELLE H
79
1/25/2004

This recipe was pretty good. My only complaint is that it needs something so that it's not so dry. If you happen to be cooking anything else and have some gravy left over, you might want to use it with this. Otherwise, it has a nice flavor.

BOEWE
73
11/24/2005

This makes EVERYTHING taste so good. I personally don't like things too hot and this gives just enough kick for me. I also love the fact that I don't have to marinate, and when I put this on fish, it comes out perfect every time.