Jamaican Jerk Marinade For Goat Lamb Venison Recipes

JAMAICAN JERK MARINADE FOR GOAT | LAMB | VENISON

Steps:

• In the pitcher of a blender or bowl of a food processor, add citrus zest and juice, garlic, Spanish onions, green onions, chili peppers (depending on your heat level, the seeds and ribs of the chilies can be removed to drop the heat and retain the flavor of the chilies | peppers), shallot, thyme, allspice, cumin, coriander, ginger, paprika, turmeric, nutmeg, salt, pepper, Scottish Ale, molasses and soy sauce | tamari | liquid aminos. Pulse the mixture a few times, breaking up the ingredients, scraping the sides down with a spatula. Then purée until mixture is smooth, creating a thick paste. Add more 1 - 2 more tablespoons of beer if the mixture is too dry and not mixing well. Taste the jerk before using, as the Scotch bonnet pepper is one of the hottest peppers (not the hottest) around and will make a spicy marinade.
• To use, coat the goat | lamb | venison liberally, rubbing the marinade into each nook and cranny. Give most proteins at least 4 hours and up to 48 hours of contact time with the marinade for optimum flavor, deep into the protein. This marinade will last for two weeks refrigerated in a sealed container.
• Traditionally jerk was cooked over Pimento wood, imparting its unique flavor to the goat | lamb | venison. Since this type of tree isn't in everyone's backyard, experiment with different woods. I like to use cherry, fig or Jack Daniel's barrel wood cubes with goat | lamb | venison. Since venison is a very lean meat, be careful when cooking it, so it do not dry out.
• Start a small amount of coals, adding some cherry, fig or Jack Daniel's barrel cubes (or chips soaked in water or beer for 30 minutes prior to use) atop, giving different flavors to the protein. Cook the goat | lamb | venison indirectly at first, letting the flavor of the wood envelop the meat for 30 - 45 minutes. Finish by placing the protein over the direct heat to sear the outside and form a crust.
• If using a larger piece of meat, low and slow will help the cooking and infuse a lot of flavor. Use restraint when adding cherry, fig or Jack Daniel's barrel cubes | chunks, as the main flavorings should come from the jerk marinade, not just the wood. Cook at 250°F | 121°C - 300°F | 149°C for 4 - 6 hours, depending on the size, cut and type of meat being cooked.
• Traditionally this is the way jerk is cooked. Using several cinder blocks, create a pit 3 feet high, 3 to 4 feet wide and in length fire pit. Make your fire, using some charcoal and hard wood, covering the "pit" with either rebar or a heavy gauge wire. Cook as you would a grill, about an hour or longer for larger size meats.
• Preheat oven to 375˚F | 191°C - 400°F | 204°C. Place protein on top third of the oven and cook for 20 - 35 minutes to sear the goat | lamb | venison. Lower temp to 325°F | 163°C and finish until desired cooking temperature and doneness is reached. Goat | lamb | venison are medium rare between 135°F | 57°C -140°F | 60°C.

JAMAICAN JERK MARINADE

Steps:

• In a small bowl mix together vinegar, lime juice, oil, and molasses.
• Stir in onions and habaneros.
• Heat small skillet over high heat; when hot, add cinnamon stick, cloves, allspice, and peppercorns.
• Swirl spices around until they become hot and very fragrant; do not burn.
• Remove from heat.
• Add spices to liquid mixture and stir in salt, mixing all together.
• Use marinade on chicken, pork, or goat, marinating several hours, preferably overnight.

BRILLIANT JAMAICAN JERK MARINADE

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".