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    You are in: Home / Recipes / Dry Jerk Spice Rub Recipe
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    Dry Jerk Spice Rub

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    ES4VOLS1's Note:

    Traditional in Jamaican kitchens, jerk seasoning packs a hot punch that is mellowed by the sweetness of sugar and perfume of spices such as cinnamon and allspice. To tame the heat, cut back on the ground red pepper. You can use this rub with pork, chicken, or fish. I used the rub on pork and it was wonderful!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preparation.
    2. 2
      Combine all ingredients in a bowl, stirring well. Store in an airtight container up to 4 weeks.

    Ratings & Reviews:

    • on April 02, 2011

      An easy spice mix to put together. I subbed fennel seeds for the anise and used 2 tsp of the cayenne. I think this would be wonderful on meat and/or tofu. I tried Jamaican Coleslaw and it was a bit too hot for my bf. Next time I'll reduce the cayenne to 1 tsp. This has great flavor. Thanks so much.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 18, 2010

      55

      I made a double batch and shared with my family it was so good :-). I added more brown sugar so it would go a little further. Amazing on a pork loin and even better on a beer can chicken! Great flavor sensation, thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Dry Jerk Spice Rub

    Serving Size: 1 (11 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 28.9
     
    Calories from Fat 4
    15%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 657.7 mg
    27%
    Total Carbohydrate 6.4 g
    2%
    Dietary Fiber 1.1 g
    4%
    Sugars 3.0 g
    12%
    Protein 0.6 g
    1%

    The following items or measurements are not included:

    ground star anise

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