20-25 sprigs fresh thyme (about 1 whole small package from the grocery store) (cannot replace with dried thyme)
1 large piece of whole ginger, chopped into about 4 or 5 pieces. Unpeeled.
1/2 yellow onion, cut into 2 pieces
5-6 whole scotch bonnets, stems removed. (can replace with Habeneros)
1 whole bunch of green onions (8-10 stalks) (roots chopped off)
Spices
1/4 cup whole pimento (all spice berries)
2 tablespoons of whole peppercorn
3-4 whole bay leaves
2 whole cinnamon sticks
1 whole nutmeg
Finishing Ingredients
1/4 cup of sea salt
1/8 cup brown sugar
Juice of half a lemon
Steps
Combine all of the marinade base ingredients in a strong blender, and blend until fairly smooth
Put all the spices in a spice grinder (or coffee grinder) and grind down. Don't grind it too much to where its a powder though
Add the spices to the marinade base and blend until incorporated
After the spices are incorporated, add in the finishing ingredients and blend until incorporated
Now you can use this marinade for chicken, pork, or beef. I like to marinate my meat for at least 24 hours, but you can do it for as little as 4 hours. The longer the better though! For jerk, poke holes in the meat before marinating.
Ingredients
Steps
Marinade Base
2 cups soy sauce
1 tbsp worcestershire sauce
1/2 cup apple cider vinegar
1/3 cup molasses
1/2 cup browning
12-15 whole garlic cloves
20-25 sprigs fresh thyme (about 1 whole small package from the grocery store) (cannot replace with dried thyme)
1 large piece of whole ginger, chopped into about 4 or 5 pieces. Unpeeled.
1/2 yellow onion, cut into 2 pieces
5-6 whole scotch bonnets, stems removed. (can replace with Habeneros)
1 whole bunch of green onions (8-10 stalks) (roots chopped off)
Spices
1/4 cup whole pimento (all spice berries)
2 tablespoons of whole peppercorn
3-4 whole bay leaves
2 whole cinnamon sticks
1 whole nutmeg
Finishing Ingredients
1/4 cup of sea salt
1/8 cup brown sugar
Juice of half a lemon
Combine all of the marinade base ingredients in a strong blender, and blend until fairly smooth
Put all the spices in a spice grinder (or coffee grinder) and grind down. Don't grind it too much to where its a powder though
Add the spices to the marinade base and blend until incorporated
After the spices are incorporated, add in the finishing ingredients and blend until incorporated
Now you can use this marinade for chicken, pork, or beef. I like to marinate my meat for at least 24 hours, but you can do it for as little as 4 hours. The longer the better though! For jerk, poke holes in the meat before marinating.
