I Like This Jerk!

Spice Lab makes a spice mix called “Island Jerk Seasoning”. I saw it on the shelf at Publix markets and on a lark, bought it. Turns out it was a great buy.

(What, you thought this posting was going to be all political and slamming someone?… ;-)

The directions say to “Simply coat meat in oil and season with this spice blend before cooking”. OK…

So I had some pork ribs. I cut a rack of ribs into “me” sized chunks and freeze them, then defrost one when I want some ribs. Spouse is not fond of strong spices, nor gnawing meat off of bones, so it is all for me….

Handling the ribs, they felt a bit “greasy enough” from the pork fat, so I skipped the oiling phase. While less would have fallen off the meat, most of it stuck just naked. It goes on to say “For a more intense flavor boost, let the meat rest for 30 minutes or refrigerate overnight before cooking”. I can sort of do that… So I turned the oven on to warm up while I let the meat sit out to warm a bit toward room temperature, went off and watched a video for 1/2 hour.

Into the oven at about 275 F, then just let it sit there on the roasting sheet for about 2 hours. Turned it off and let it cruise down about another 20 minutes, then out of the oven.

OMG this was good stuff. Not as tender as an even longer lower smokey BBQ treatment, but way way better than the usual oven roasting at 350 F with not much more than salt, pepper, and some jug of tomato based goop poured over it.

This stuff positively lights up the mouth with a dance of delight over the taste buds. Not too hot, but with some tingles and puckers. I'll be buying a LOT of this, as I intend to slather just about any pork or chicken going on the BBQ with it, or if "just for me" anything in the oven (while the spouse can have the chicken done with traditional old sage based stuff.)

I've had rubs, sauces, sprinkles, etc. etc. This is the first one to "Light me Up" like this. The flavors are just good. Not overwhelming. Not fire breathing. Just rich and "happy tongue"

There's their web site for it:


(How they managed to get “spices.com” is an interesting question. That’s got to be worth some money.) They have a whole zoo of different spices and I’m going to be trying a lot of them now.

The Spice Lab Island Jerk Seasoning – All-Purpose Spicy Jamaican Blend – 7054

ISLAND JERK SEASONING: Add mouthwatering flavor to grilled chicken breasts, pork chops, shrimp, plant based chicken meat and more with our Jamaican Jerk Seasoning Rub.

MULTIPURPOSE CARIBBEAN JERK SEASONING: Sweet, spicy and a little smoky, this Jamaican jerk seasoning adds mouthwatering flavor to pork, chicken, vegetables and plant based meats. It’s also a mouthwatering seafood and chicken taco seasoning.

ALL-NATURAL INGREDIENTS: This fine Jamaican rub combines crunchy Hudson Valley salt, brown sugar, onion & garlic, spices, allspice, smoked paprika, crystalized molasses, ginger, chives, chili pepper, black pepper, nutmeg, cinnamon, white pepper and citric acid.

PREMIUM QUALITY: Packed in our SQF-facility, this gourmet jerk chicken seasoning is kosher, all-natural, non-GMO and gluten-free.

Our all-purpose Island Jerk Seasoning adds the taste of Jamaica to pork, chicken, seafood and vegetarian dishes. Sweet and spicy with just a hint of smoke, this Jamaican rub is the perfect island blend. Whether you are roasting or grilling, simply coat meat in oil before seasoning and cook for mouthwatering deliciousness. For a more intense flavor, season and let meat sit for 30 minutes or refrigerate overnight for before cooking. It’s also a tasty vegan chicken seasoning that elevates the flavor of vegetables and vegetarian dishes.

Consolation Prize

For those of you who were hoping for a different kind of spice from a different kind of jerk, and some political hot water, here’s your consolation prize: (Contains F-Bombs)

Basically a really good summary of the Stupid Lie that Russia blew up their own assets and the evidence for “The USA did it”.

For those who prefer a more understated spice, in the English mode, with lots of salt and malt vinegar being dominant notes, perhaps a bit of sour citrus too; some comments on how it’s going in Ukraine:

BTW, at about 43 minutes, he analyses a Putin quote (Q&A with reporter) per Ukraine continued existence. I think I’ve got a handle on how Putin sees things. I see it as Putin saying “It isn’t up to us if Ukraine continues to exist or not; it will depend on how long they are stupid enough to continue to do things like blow up the bridge”. In other words: “Attack Russia and die. It’s that simple. Just don’t attack Russia (and that includes the newly added territories…).
But that is up to them how long they want to keep it up.”

Putin likes to “lead the listener to the logical conclusion” rather than ‘splain it all to them. What I hear in his “ambiguity” is really just him saying ~”They blow up the bridge, we respond. They know how long they will continue such attacks, we do not. So what do you think? Who is in control of when the attacks and reprisals stop? Eh?”

Subscribe to feed


About E.M.Smith

A technical managerial sort interested in things from Stonehenge to computer science. My present "hot buttons' are the mythology of Climate Change and ancient metrology; but things change...
This entry was posted in cooking, Favorites, Food, Political Current Events. Bookmark the permalink.

3 Responses to I Like This Jerk!

  1. John Hultquist says:

    I cook most meat in a slow oven. I consider what I am going off to do. The bigger or longer the project the lower the oven temp, even 225°. I use foil cover and then toward the end, take that off and treat, and up the temp.

  2. Pingback: F.A.&F.O. WEF, Coming Now To Europe | Musings from the Chiefio

  3. E.M.Smith says:

    FWIW, I was at an Oktoberfest on Saturday… thus my absence for a couple of days…

    Last night, I canned some pork loin. I did it in several different flavorings.

    Plain Water
    Salt & Pepper
    Vinegar (about a Tbs)
    Sweet Baby Rays BBQ Sauce
    Island Jerk seasoned (modest, two sides)

    This morning I tested 2 samples.

    Plain water is OK. Rather bland. Meat not as tender as I’d like ( I really like pulled pork tender…) Fried in olive oil or butter it becomes less dry, and nicely flavored.

    I also tested the Island Jerk. Not as good as BBQ / Roasted with lots of the seasoning, but still quite nice. Pressed flat (it falls apart like pulled pork) with some added fat and lightly fried / browned; it becomes “pretty good” (though still a bit tough for each strand and wanting some salt) and I finished a 1 cup jar of it all by myself ;-)

    I’d be quite happy with either of them in an urgent situation, and with a little more learning about the best ways to prepare it (there must be things better than “cold from the jar” and “toss in a frying pan to heat”…) I think it could end up quite nice.

    I’ve not yet tried the S&P or Vinegar, nor the BBQ Sauce. (Full of the other one ;-) but I’m hopeful that the acid in 2 of them will soften the meat and that the Salt will up the flavor profile.

    Next time I can some, I’m going for: Add some S&P and (Vinegar with Island Jerk) or (BBQ Sauce alone) depending on how the others taste.

    Publix had a BOGO (Buy One Get One) on pork loin roasts. Go figure… so I got two, froze one and canned the other.

    Overall, my assessment of the canning qualities of pork is: Pretty good. Can use a bit of added flavor (in the can or after opening) and has a fairly neutral flavor without much “aroma”. (Turkey has a kind of strange “sulphur aroma” when canned, but taste is OK; so unlike that, the pork is mostly just pork….)

    I’ll be keeping an eye out for more pork loin at OK prices so as to can up about a dozen or two servings of it. Probably about 1/3 with Jerk or BBQ in the jar, about 1/3 as “just added salt” at The Usual 1/2 tsp / pint, and about 1/3 of it ‘experimental’ as I work my way toward the most ideal flavorings / spice mix.

    Were we to have a collapse of any of {farming, shipping, economy, grid down, etc…} I’d be quite happy to have a meal that was “open an 8 oz jar of Jerk seasoned pork, salt lightly, and dig in”. Bread / crackers on the side. One of them (browned in a bit of olive oil) and 2 cups of coffee has filled me up for the morning…

    The way this was canned is pretty simple:

    Trim excess fat.
    Put meat in 1 cup jars (both small and wide mouth were used) with 1 inch headspace.
    Add whatever seasoning was wanted.
    Pressure can at 10 PSI for 75 minutes.

    Oh, and a couple of days ago I opened one of my “wide mouth cup jars” of “little smokies”. Cold from the jar they are nice. A bunch of them ended up in some “black beans & Smokies”. I was testing “Prepper Cooking”, so just dried beans (usual soak and drain and cook …) with added dried onion chips, bay leaf, a light sprinkle of Italian seasoning, and S&P, dump in chopped smokies. Came out rather nice. Especially after standing for a while to get the smokey flavor into the beans. I’d be quite happy with cooking a bunch of stored dry beans with dried onions, and any of canned wieners, smokies, pork, whatever.

Anything to say?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.