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Jerk Seasoning (Fish & Meat)

This is such a versatile seasoning and can be made in advance and kept in an airtight container in the fridge for up to 2 weeks.



Place all ingredients into a food processor and blitz until the mixture is completely smooth. Place in a sterile airtight container and leave in the fridge. When you are ready to use it, marinade the meat in the muxture overnight in the fridge. Do not add salt to the mixture until just before you cook it - I find adding salt draws the water out of the meat and therefore makes it quite dry. If you are using fish or seafood, it only needs about 2 hours of the marinade before you cook it - again the same rule about salt applies here.

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