smoked habanero powder

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

bagbeard

Meat Mopper
Original poster
May 24, 2013
228
17
Scotland, Ontario, Canada
I want to make some jamaican jerk rub.  i have no habanero powder so dropped by my neighbour who always has an assortment of powders he makes.  he only had smoked habanero powder. 

just wondering if this will still give me the real jerk flavour or does smoking alter the flavour of habaneros.

i am going to use Ted Reader's recipe:

2 TB ground allspice

2 TB cayenne

2 TB dried ground habanero peppers or scotch bonnets

1 TB kosher salt

1 TB freshly ground pepper

1 TB granulated sugar

1 TB granulated onion

1 TB garlic salt

1 TB dried thyme leaves

1 tsp dry mustard powder

1/2 tsp ground nutmeg

1/4 tsp cinnamon

i will make a paste of this with the juice of 1 lime, 3 TB jerk rub and 1 TB olive oil

what do you think??
 
great.  just wish i could get some pimento leaves and/or branches.  they are available online but im too cheap.  i think i may put some soaked allspice berries in foil for some of my smoke.  for the rest of the smoke ...oak maybe? mesquite?

any suggestions
 
 
great.  just wish i could get some pimento leaves and/or branches.  they are available online but im too cheap.  i think i may put some soaked allspice berries in foil for some of my smoke.  for the rest of the smoke ...oak maybe? mesquite?

any suggestions
Apparently, Ontario Gas Barbecue in Vaughn has it available. http://www.bbqs.com/

give them a call.
 
One thing. Before you get all wound up about making the proper rub.... for jerk.  Remember, Jerk is a way of cooking, using the indigenous flavours of Jamaica or other areas of the carribean. Don't be afraid to experiment.

Actually, here's a good site; http://caribbeanpot.com/

This guy lives here in Hamilton.
 
Yes . You got me researching . I'm finding the smoke type is most important part. lots of commercial rubs say real jerk taste but without pimento its just not jerk. Never realized that. thanks ak
 
I would suggest this; for a smoking wood, don't use anything strong like hickory, mesquite.... Use a mild wood and throw a bunch of allspice berries on it. I'd be willing to bet that it would be pretty close to what Jerk tastes like in the Carribean.Don't forget, like any named spice blend there will be many variations. Using "jerk spice" eg.... some people will use more cumin, more pepper, more sugar, more; whatever spice. Others will use less of each. Some will use less of one, more of another.

Honestly, I would be willing to bet that if you went to Jamaica & ate jerk chicken at various places, they would taste different. But they would also taste similar. It isn't the smoke per se, it's all the flavours put together.
 
Hey palladini . Where u at?
Ah Scotland Ont., my first wife was from there, her Mother used to run a shop that sold Hemp products out there.

As to where I am, there is this big? city about 20 to 30 NE of you, It sits on the Grand just above the reserve.  You probably have visited this city many times. AND when doing so, depending which way you come into town, If on Erie Ave, your about 5 blocks from my place at one point when coming into town.
 
 
i will make a paste of this with the juice of 1 lime, 3 TB jerk rub and 1 TB olive oil

what do you think??
I think you're essentially making a jerk marinade, depending on how long you let it... marinate.  As a quick flavoring I think it will depend on what you're putting it on.  If it's a Butt, then the final product would by 'sorta jerk-y'.   It won't be Jerk though.  Chicken will be a little more sensitive, but even then chicken tends to stand up well to even a 12 hour soak on a "real" jerk marinade.   Either way, I sense that as a rub it will taste good, and if you wanted to increase the 'jerki-ness" of the pastey rub, sub veg oil for the olive, splash with some soy, and do mortar or mince some fresh ginger.  Forgive my opinions, jerk is one of those things people get passionate about.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky