CopyCat Jerk Seasonings

Let's Cook

1. Step 1.

   In a food processor, combine salt and pepper to taste, 2 tablespoons soy sauce, and any additional ingredients from the recipe (such as peppers and garlic). Blend until the mixture forms a smooth paste, scraping down the sides as needed. Adjust the amount of peppers or garlic to your preference, then set the seasoning aside.

2. Step 2.

   Pat the meat (chicken, pork, or beef) dry with paper towels. Rub the seasoning all over the meat, massaging it into the surface. If using pork shoulder, first score the fat in a crosshatch pattern, then rub the seasoning into the cuts. For chicken, gently loosen the skin and rub the seasoning underneath, as well as inside the cavities. If using fish, choose a firm-fleshed variety like grouper and coat it evenly.

3. Step 3.

   Place the seasoned meat in a covered container or resealable bag and refrigerate overnight, or at least 8 hours, to allow the flavors to penetrate. Turn the meat occasionally if possible to ensure even marinating.

4. Step 4.

   When ready to cook, prepare a grill for low heat. If using charcoal, light the coals and let them burn down until they are covered with a thin layer of ash; if using gas, set to the lowest setting. The fire should be low so the meat cooks slowly without burning.

5. Step 5.

   Grill the meat over the low fire, turning occasionally, until it is cooked through. The exact time will depend on the cut and size; for chicken, cook until the internal temperature reaches 165°F (74°C) in the thickest part, for pork 145°F (63°C), and for beef 135°F (57°C) for medium-rare. The meat will take on a smoked, pinkish hue and the skin will darken nicely. If using fish, grill until it flakes easily with a fork.

6. Step 6.

   Transfer the grilled meat to a cutting board and let it rest for 5–10 minutes to allow the juices to redistribute. Then chop the meat into bite-sized pieces.

7. Step 7.

   Serve the chopped meat traditionally with hard-dough bread and Jamaican Red Stripe Beer.