componentL1 · basicHistory unverifiedscratch: kitchen
Jerk rub
jerk-rub · seasoning · Caribbean
About
Allspice, chili, thyme, and aromatics for Jamaican jerk chicken or pork.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
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Skill ladder
- L1 Jerk rub · this page
- L2 Classic Jerk rub
- L3 Advanced Jerk rub
Uses
- Allspice 8 g
- Scotch bonnet chili 15 g
- Dried thyme 4 g
- Scallion 40 g
- Fresh ginger 15 g
- Minced garlic 15 g
- Soy sauce 20 g
- Brown sugar 15 g
- Lime juice 20 g
- Salt 6 g
- Neutral oil 20 g
Preparations used
Used in
- Jerk chicken dish
- Advanced Jerk chicken dish
- Classic Jerk chicken dish
Similar in this layer
- Advanced Jerk rub 0.94
- Classic Jerk rub 0.94
- Fajita marinade 0.55
- Advanced Fajita marinade 0.55
- Classic Fajita marinade 0.55
- Bulgogi marinade 0.54
- Advanced Bulgogi marinade 0.54
- Classic Bulgogi marinade 0.54
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 40.0 g Scallionpath jerk-rub → scallion
- 20.0 g Lime juicepath jerk-rub → lime-juice
- 20.0 g Neutral oilpath jerk-rub → neutral-oil
- 20.0 g Soy saucepath jerk-rub → soy-sauce
- 15.0 g Brown sugarpath jerk-rub → brown-sugar
- 15.0 g Fresh gingerpath jerk-rub → ginger
- 15.0 g Garlicpath jerk-rub → minced-garlic → garlic
- 15.0 g Scotch bonnet chilipath jerk-rub → scotch-bonnet
- 8.0 g Allspicepath jerk-rub → allspice
- 6.0 g Saltpath jerk-rub → salt
- 4.0 g Dried thymepath jerk-rub → thyme-dried