This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Jerk Pork

  • Filter
  • Time
  • Show
Clear All
new posts

  • Dewesq55
    I will also be making a traditional Jamaican side, Rice and Peas. I will post my recipe in the sides channel later.

    Leave a comment:

  • Dewesq55
    Thank you, mon, for giving your thoughts to I.

    Leave a comment:

  • Strat50
    I've made jerk a few times, and apple wood is definitely the ticket here, as the smoke is mellow and "neutral." I have also used mesquite in VERY small amounts which was fab too. You're on the right track, from what I can see, and your jerk will be epic. I did this in my cheesy 7-in-1 at 225-250ish. For the smoke level, less is more; but having said that, I've had jerk that was pretty smokey and was just sublime. Just cook, and you'll be fine mon...lol

    Leave a comment:

  • Dewesq55
    commented on 's reply
    Thanks. Nice sig, BTW, from one David to another. In fact, I liked yours so much, I made some additions to mine.
    Last edited by Dewesq55; January 1, 2015, 01:35 PM.

  • fuzzydaddy
    Hope it turns out well and looking forward to hearing how it went (and some photos of course)!

    Leave a comment:

  • Dewesq55
    started a topic Jerk Pork

    Jerk Pork

    I am prepping for my first semi-authentic jerk pork. (Real authentic involves 2 things I don't have at the moment: 1) Pimento wood, and 2) Direct heat at a long distance like 12-24 inches below the food. Something like a Hasty-Bake would likely be perfect). I have previously made jerk pork in the crock-pot and also in the oven at higher temp, but this is the first time I'm doing it low and slow with real smoke.

    I got about 4 lbs of sliced picnic shoulder from my local ShopRite supermarket and am using 2 slices (about 2+ lbs) with the skin and bone:
    Click image for larger version

Name:	20150101_123945.jpg
Views:	296
Size:	54.2 KB
ID:	47198

    I took of the skin and some of the fat below and removed the bones. I then made "accordian" cuts, an authentic Jamaican technique where you put 1/2" deep slits across the width of the meat about 2" apart. You do this on both sides with the slits on the second side being laid out to fall in between the slits from the first side:
    Click image for larger version

Name:	20150101_125346.jpg
Views:	324
Size:	54.5 KB
ID:	47199

    I then wet rubbed them with this commercial hot jerk seasoning. I have made my own jerk seasoning before, and will again, but for this cook I decided to go OTS. As an aside, I bought this (Grace brand) at ShopRite. The next day I found Walkerswood (the OTS one most preferred by Jamaicans) at Giant. I decided to stick with the Grace for this cook:

    The jar
    Click image for larger version

Name:	20150101_130141.jpg
Views:	310
Size:	56.3 KB
ID:	47200

    The stuf:
    Click image for larger version

Name:	20150101_130208.jpg
Views:	298
Size:	83.2 KB
ID:	47201

    The meat rubbed up:
    Click image for larger version

Name:	20150101_130110.jpg
Views:	302
Size:	70.9 KB
ID:	47202

    I then bagged them and put them in the fridge to brine/marinate for about 24 hours. I plan to smoke at 225° over a 50/50 mix of apple and allspice berries (the fruit of the pimento tree/bush). I might only put on smoke one time since I don't think it should be too heavily smoked. I hope to bring it to an IT of about 195.

    Attached Files


No announcement yet.
Rubs Promo


These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

Click here to read our detailed review of the PK 360

Click here to order directly and get an exclusive AmazingRibs.com deal

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
Click here for our review of this superb smoker


Comprehensive Temperature Magnet With 80+ Important Temps

Amazingribs.com temperature magnet
Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

Click here to order.

Compact Powerful Sear Machine For Your Next Tailgater

Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order

Groundbreaking Hybrid Thermometer!

Thermapen One Instant Read Thermometer

The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

Click here to read our comprehensive Platinum Medal review

Blackstone Rangetop Combo: Griddle And Deep Fryer In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

Click here to read our detailed review and to order

Bring The Heat With Broil King Signet’s Dual Tube Burners

3 burner gas grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read ourcompletereview