Homemade Jamaican Jerk Seasoning Blend

I have eaten Jamaican Jerked chicken in restauranats before but have always found it way too spicy for my palate.  I have read that the spices used and amount of each one varies from household to household, much like gumbo recipes vary dramatically in Louisiana from home to home.  Many of the commercial Jerk seasonings are heavy with salt, and of course, sugar also.  I have worked around that by adding a small amount of maple extract to the final marinades to mimic the brown sugar typically found in most jerk seasonings.  Worked well for me!  I’m extremely pleased with my final blend, having now tested it out on oven-baked chicken, grilled shrimp and air-fried pork.  We loved it on all 3 meats!  This spice is suitable for all phases of Atkins and Keto diets as well as Paleo and Primal Blueprint followers as well.  Here’s a delicious air fryer jerk pork recipe I created with this seasoning mix you might like to try some time.

INGREDIENTS: 

1 T. Spanish Smoked Paprika (I order mine on-line)

2 T. onion powder or granulated onion

3 T. garlic powder

2 T. cayenne pepper

½ tsp. crushed red pepper (more if you like things real spicy)

2 T. crushed dried thyme leaves

1 T. allspice

1 T. ground cinnamon

2 T. dried parsley

1 T. coarse black pepper

1 tsp. salt

DIRECTIONS:   Measure out all ingredients into a medium mixing bowl. Stir well.  Spoon into an old empty spice jar or other jar with tight lid.  Tip:  when making spice blends, pour the mix onto a paper plate, fold the plate to make a handy “funnel” to tap your new spice right into the receiving jar.  My Dad taught me this trick as he loved concocting his own blends.  As with all spices, store in a dark cupboard or spice cabinet that has doors. I use 2 T. for pork chops, 3 T. for whole chicken or equivalent parts, and 2 T. on shrimp.  I always rub either olive oil or butter all over the meat surfaces so the spice will adhere well.  Marinate for 1 hour (covered) in the refrigerator before cooking.

NUTRITIONAL INFO:  Makes about 14 tablespoons of spice.

1 T. contains:  20.6 cals, 0.31g fat, 4.71g carbs, 1.07g fiber, 3.64g NET CARBS, 0.72g protein, 169 mg sodium

1 tsp. contains: 6.9 cals, 0.1g fat, 1.57g carbs, 0.35g fiber, 1.22g NET CARBS, 0.24g protein, 56.33 mg sodium

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