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DARK FIRE JAMAICAN JERK
Basic Marinade - use on chicken, pork chops or
roasts, steaks, lamb, venison or tofu.
- 4 TBS DARK FIRE Jamaican Jerk Seasoning
- 1 cup water
- 1/2 cups broth (chicken, vegetable, pork...)
- 1 TBS. vegetable oil
Mix all ingredients together in small bowl or measuring cup. Stir
well, until blended. Marinate meat for at least 1 hour, preferably overnight. Marinade will get hotter the longer
it sits as the peppers rehydrate. Use more or less Jerk Seasoning to taste.
** For a more tropical taste, substitute the broth for pineapple or lime
juice and add a splash of low-sodium soy sauce.
Jerk Paste - the authentic jerk flavoring
method in Jamaica is to use a paste, rubbed into the uncooked meat to add flavor. For a tropical rub, mix 3 TBS Dark
Fire with 1 tsp cider vinegar or lime juice and 2 tsp olive oil, stir well.
**Go to our Catalog to buy Dark Fire now or BACK to the recipe page.**
LBC Spice 2003
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