Question: Jerk pork...question regarding seasoning?


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Answer #1:

Don't use it on pork loin! Get a shoulder roast and cut it up into little bite size chunks and marinate them. Cook them after marinating and serve over rice and peas (Jamaican man) Good food.

Answer #2:

I make Jerk pork loin all the time, although I must admit, I've never bought a premade mix. It's very easy to make the mix yourself. Scotch bonnets, lots and lots of pimento, or what is normally called allspice in america, cinnamon, cloves, green onion, nutmeg, thyme, lots of garlic, and a bit of brown sugar. Some recipes I've seen call for apple cider vinegar as well. Blend it all in a food processor, and you'll have something that will beat all the canned stuff.

Now, are you planning on smoking it? Which is the only way I can really speak for how to cook it. Smoke it for a long time over woodchips and charcoal.

Regardless, follow your plan for marinading it for at the very least eight hours. Overnight would be better. If you plan on baking it, go ahead and use all the marinade in the bag with medallion sliced pieces of the loin, and when you cook it, pour it all into a baking dish.

If you plan on pan frying it to blacken it, then reserve some of the marinade, and spread on the loin after it has cooked through. Then blacken the outside.

Whichever way you choose, smoking is still the best!!

Good luck!

Answer #3:

you want to increase the surface area as much as possible
so best course would be to cut it into slices and put it in a zip lock bag and remove as much air as possible, then marinade it a few hrs... best overnight

you could also use a marinade injector if this stuff is thin enough, or use a sharp knife an puncture holes around it to the center... to allow the marinade to penetrate all the way to the center.





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