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Jamaican Jerk Rub

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Ingredients

Adjust Servings:
2/3 cup dried chives
3 tablespoons cayenne pepper
3 tablespoons onion powder
3 tablespoons onion flakes
2 tablespoons garlic powder
2 tablespoons dried thyme
2 tablespoons light brown sugar
2 tablespoons ginger
1 1/2 tablespoons salt
4 teaspoons coarse black pepper
4 teaspoons whole allspice
4 teaspoons cinnamon
4 teaspoons coriander
1 teaspoon nutmeg
1 teaspoon whole cloves

Nutritional information

970.8
Calories
124 g
Calories From Fat
13.8 g
Total Fat
4.2 g
Saturated Fat
0 mg
Cholesterol
21050.6 mg
Sodium
224.3g
Carbs
47 g
Dietary Fiber
93 g
Sugars
24.8 g
Protein
195 g
Serving Size

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Jamaican Jerk Rub

Features:
    Cuisine:

    Really good blend of flavors! I made it to go on chicken, and it was lovely. Thank you for sharing!

    • 21 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Jamaican Jerk Rub,This can be used for chicken, beef or pork, increase the heat by adding in more cayenne pepper, or add in some red pepper flakes. For best flavor, meat should be left to marinade for 24 hours in the fridge. Spice amounts may be doubled or tripled if desired.,Really good blend of flavors! I made it to go on chicken, and it was lovely. Thank you for sharing!,This can be used for chicken, beef or pork, increase the heat by adding in more cayenne pepper, or add in some red pepper flakes. For best flavor, meat should be left to marinade for 24 hours in the fridge. Spice amounts may be doubled or tripled if desired.


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    Steps

    1
    Done

    In a Blender, Blend All Ingredients Until a Fine Powder.

    2
    Done

    to Use, Just Rub/Coat About Half of the Recipe (or the Amount Desired) on Your Meat to Coat Well.

    3
    Done

    Place Covered in a Plastic Ziploc Bag in the Fridge For 24 Hours.

    4
    Done

    Store the Remaining Rub in a Glass Jar Cover in the Fridge.

    Avatar Of Elise Stewart

    Elise Stewart

    Spice savant creating dishes that pack a flavorful punch with each bite.

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