Jamaican Jerk Spice Blend
This fiery Jamaican spice blend combines Scotch bonnet heat with warm, spicy allspice notes. It is traditionally used to rub poultry or pork before hot smoking over allspice wood. The result is an intensely aromatic meat with a slightly caramelized, characteristic crust.
Ingredients(for 1 kg)
Instructions
Preparation
15 minutesMix all spices thoroughly. Pat the meat dry and rub generously all over with the jerk blend, including under the skin for poultry. Cover and rest in the refrigerator for 12-24 hours.
Smoker Setup
30 minutesPreheat the smoker to 120-135 °C. Soak allspice and hickory wood chips in water for 30 minutes. Remove the meat from the refrigerator and bring to room temperature.
Smoking
3-5 hoursPlace the meat in the smoker and smoke at constant temperature until a core temperature of 74-77 °C is reached. Check the wood chips every 60 minutes and replenish as needed.
Resting
10-15 minutesRemove the meat from the smoker, loosely wrap in aluminum foil, and rest for 10-15 minutes to allow the juices to redistribute evenly.
Pro Tip
For maximum authenticity, use fresh Scotch bonnet chilies instead of chili powder and blend the mixture with a little lime juice into a paste.
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