Jerk

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South Yorkshire Food

Marinating times for the jerk ingredient of your choice. Use Wet Jerk Seasoning.

Marinating times for Jerk

  • Whole chicken (put some of the seasoning in the cavity, some under the skin, and rub the rest over the skin) 12 to 2,4 hours
  • Whole pork shoulders or legs (make tiny holes in the meat with the tip of a knife and rub a little of the seasoning in each hole) 12 to 24 hours
  • Rack of lamb and beef  (make tiny holes in the meat with the tip of a knife and rub a little of ,the seasoning in each hole) 12 to 24 hours
  • Whole fish (put some of the seasoning in the cavity, some in in the flesh, and rub the rest over the skin) 4 to 6 hours
  • Chicken breasts, steaks, pork chops, tofu 2 to 4 hours
  • Seafood and fish fillets 1/2 to1 hour

Bake in the oven or barbeque as you would normally.

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