Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------NOTE: JERKED MEAT IS ONE OF---------------------
There are a few tendencies 8 ea Scallions, chopped
-which give Jamaican food 1 t Hot pepper, chopped
-its characteristic 1/4 c Peanut or vegetable oil
Flavor, but one of the main 1/4 t Fresh ground pepper
-things is the Pickapeppa sauce (see note)
-preponderance of the 3 ea Chicken breasts, split,
-allspice Whole allspice berries
Berry among the spices used 1/2 t Ground cinnamon
-as a paste-type marinade. 1 lg Clove garlic, chopped
6 ea Loin pork chops 3 T Red-wine vinegar
6 ea Chicken legs 2 oz 1/2 t Salt
1/4 t Fresh grated nutmeg 2 ea Bay leaves, crumbled

Cut away rind and most fat from pork; remove all meat from bones, cut
into pieces about 1-1/2" thick and 3" to 4" long. Put pork pieces
and chicken in a large bowl, cover and refrigerate until needed. To
prepare seasoning, heat the allspice berries over medium heat in
small saucepan 3 to 4 min, stirring often; 2 tbs at a time, crush
berries in mortar and pestle. In medium bowl, combine berries,
nutmeg, cinnamon, scallions, garlic, pepper and 1 tbs vinegar; crush
into pasty mixture. Add rest of vinegar, oil, salt, pepper and bay
leaves. Turn mixture over pork and chicken and rub meat with
seasoning, coating evenly. Cover and refrigerate 2 hours or
overnight. Cook jerked pork and chicken on grill over hot coals or on
gas barbecue as far from heat as possible (6" or more); cover with
lid; turn meat every 10 minutes for about 1 hour, until done. If
desired, halfway through cooking time toss 1 tsp whole allspice
berries into fire. Cut cooked pork into 1/3" slices and serve with
chicken. Accompany with Pickapeppa sauce. Serves 6 to 8. (Note: Can
also be cooked in preheated 350 F oven on rack in roasting pan about
1 hour, turning once, but you won't have the grill flavor.
(Pickapeppa sauce is a bottled Jamaican condiment available in better
supermarkets and gourmet stores.)

Submitted By SAM WARING On 11-14-93 (09:34)
Submitted By MARY LOU KAKANOWSKI On 11-29-94

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