Best 2 Jamaican Jerk Brine Recipes

Are you in search of a tantalizing and flavorful Jamaican jerk brine recipe? Look no further! This article will guide you through the culinary art of creating a Jamaican jerk brine that will transform your meat into a succulent and sizzling feast. Discover the secrets of blending aromatic spices, zesty citrus, and pungent peppers to elevate the flavors of your favorite proteins. Whether you prefer chicken, pork, or seafood, this comprehensive article will provide you with a selection of the best Jamaican jerk brine recipes to suit your taste buds and dietary preferences. Get ready to embark on a culinary adventure and create a Jamaican jerk brine that will leave your taste buds craving more.

Check out the recipes below so you can choose the best recipe for yourself!

JAMAICAN JERK BRINE FOR CHICKEN, PORK ....

Jamaican Jerk Brine for Chicken, Pork .... image

Kosher salt, which is preferred due to it's lack of impurities if using table salt use 1/2 the amount.

Provided by Rita1652

Categories Whole Chicken

Time 12h15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups hot water
1 cup kosher salt
1/4 cup brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons jamaican jerk spice
4 lbs roasting chickens

Steps:

Dissolve salt and sugar in hot water add remaining ingredients and 2 cups of ice cubes to cool it. Place a 4 pound cleaned and dried chicken in a freezer zip lock bag pour brine over chicken and top with water to cover. Close bag trying to remove as much air as possible. Brine in refrigerator overnight 8-12 hours. If not ready to cook remove from brine rinse well and place back in the refrigerator till ready to cook.
Proceed with cooking method you desire.
Roast, Grill, Rotisserie cooking to internal temperature of 175.
Let rest 10-15 minutes before carving.

Nutrition Facts : Calories 689.7, Fat 46.5, SaturatedFat 13.3, Cholesterol 213.9, Sodium 28500.9, Carbohydrate 14.5, Fiber 0.2, Sugar 13.4, Protein 50.4

JAMAICAN JERK BRINE

Jamaican Jerk Brine image

Make and share this Jamaican Jerk Brine recipe from Food.com.

Provided by Michelle S.

Categories < 30 Mins

Time 25m

Yield 1 gallon, 1 serving(s)

Number Of Ingredients 17

Ingredients

3/4 cup kosher salt
3/4 cup brown sugar
2 quarts chicken stock, unsalted
1 tablespoon liquid smoke flavoring
1 cup white vinegar
4 scotch bonnet peppers, stemmed and minced
1/2 cup green onion, minced
1/2 cup lime juice, fresh
4 garlic cloves, minced
2 tablespoons thyme, fresh
2 tablespoons allspice
2 tablespoons garlic
3 teaspoons cayenne pepper
3 teaspoons rubbed sage
2 teaspoons ginger, peeled and grated
2 teaspoons nutmeg
2 teaspoons cinnamon, ground

Steps:

Place all ingredients in stock and bring to a boil.
Stir to ensure salt and brown sugar dissolve.
Smell and add more spices if its not strong enough.
Remove from heat and let cool completely.
Place turkey in brine bag (or chicken).
Add cold water until turkey is completely covered.
Let sit in brine for 1 hour for each pound.

Nutrition Facts : Calories 1636.5, Fat 28.4, SaturatedFat 8.3, Cholesterol 57.6, Sodium 87727.8, Carbohydrate 293.7, Fiber 14.6, Sugar 206.6, Protein 57.7

Tips:

Use fresh, high-quality ingredients: The fresher your ingredients, the better your jerk brine will be. Look for firm, ripe fruits and vegetables, and use fresh herbs and spices whenever possible.
Don't be afraid to experiment: There are many different ways to make a jerk brine, so feel free to experiment with different ingredients and flavors. You might be surprised at what you create!
Taste your brine before you use it: Make sure your brine is well-balanced and flavorful before you use it. Adjust the seasonings to taste, if necessary.
Brine your meat for at least 12 hours: The longer you brine your meat, the more flavorful it will be. However, don't brine your meat for more than 24 hours, or it will become too salty.
Use a large enough container to brine your meat: Make sure you have a container that is large enough to hold your meat and all of the brine. The meat should be completely submerged in the brine.
Keep your brine refrigerated: Brine your meat in the refrigerator to keep it safe from bacteria. Do not leave your brine at room temperature for more than two hours.
Discard the brine after you have used it: Do not reuse your brine. It is important to discard the brine after you have used it to prevent the growth of bacteria.

Conclusion:

Jamaican jerk brine is a delicious and flavorful way to add some spice to your next meal. With its unique blend of spices and herbs, jerk brine is sure to please everyone at your table. So next time you're looking for a new way to cook meat, give Jamaican jerk brine a try. You won't be disappointed!