Jerk Marinade Recipes

Steps:

• Stir together soy sauce, Worcestershire sauce, liquid smoke, and hot pepper sauce in a bowl. Season with garlic powder, onion powder, pepper, and sugar; stir until mixed.
• To use, toss one pound of thinly sliced meat with the marinade until well coated. Place into a resealable plastic bag, and squeeze out the air. Marinate in the refrigerator for 48 hours, mixing twice. Remove meat from marinade, and discard excess marinade. Prepare jerky according to the manufacturer's directions of your smoker or dehydrator.

Steps:

• Place all ingredients in food processor except soy sauce and olive oil. After finely minced or pureed, place in mixing bowl and add soy sauce and oil. You may use immediately or can be stored, covered and refrigerated, for up to a week before use.

Steps:

• Mix all marinade ingredients in a shallow baking dish (I just use a large ziplock bag for all of my marinating).
• Reserve 1/2 cup to be used as a dipping sauce or baste.
• Add meat to marinade and refrigerate for 30 minutes to overnight.
• Then grill when you are ready.

Steps:

• In a bowl, combine scallion greens, shallots, garlic, ginger, and Scotch Bonnet pepper.
• In another bowl, combine allspice, black pepper, cayenne, cinnamon, nutmeg, thyme, dark-brown sugar, salt and pepper.
• Mix thoroughly.
• Whisk in orange juice, vinegar, lime juice, and soy sauce.
• Slowly drizzle in oil, whisking constantly.
• Add the reserved scallion mixture; stir to combine.
• Let rest at least one hour.
• Wash chicken, pork, or fish well, pat dry and place in a bowl.
• Add sauce; rub in well.
• Cover and refrigerate overnight.
• Before cooking, scrape paste off of the meat.
• Grill over charcoal.
• You may add water-soaked allspice berries to the coals for smoke and additional flavor.
• Serve with Jamaican "rice and peas".