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#Post#: 68616--------------------------------------------------
Jerk chicken
By: Rain Date: July 24, 2021, 7:31 pm
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How many types/styles of jerk chicken are there?
I used to work with a woman from Jamica who made jerk chicken
that was tangy with heat.
I just made jerk chicken for the first time and was
disappointed.
There was no tang....the recipe I used had Chinese 5 spice in it
and nutmeg
#Post#: 68671--------------------------------------------------
Re: Jerk chicken
By: jpcher Date: July 26, 2021, 3:19 pm
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Would you please post the recipe that you used and were
disappointed with? Maybe that would help us help you?
I'm not entirely sure what the term "jerked" means, but with a
pulled pork or chicken (gently/slowly well roasted until it's
tender-fork-pulled apart) or something like that I use vinegar
to add some tang without the overly spicy hot from peppers that
tends to take away from the taste of the meat.
#Post#: 68689--------------------------------------------------
Re: Jerk chicken
By: Dazi Date: July 27, 2021, 6:34 am
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The tang is probably tamarind... You need that
#Post#: 68705--------------------------------------------------
Re: Jerk chicken
By: Jayhawk Date: July 27, 2021, 1:03 pm
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My guess is there are as many recipes as there are people who
make it! Sorry - I know that's not helpful at all.
#Post#: 68805--------------------------------------------------
Re: Jerk chicken
By: NyaChan Date: July 31, 2021, 8:08 pm
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In my experience there are some common ingredients but everyone
has variations on what they emphasize or add on. My experience
is that the spice mix does not taste tangy, but the added sauce
can have tamarind or mango or pineapple depending on preference
to counteract the heat from the pepper. The type of pepper might
change the flavor too, I used habanero but the first time I
chickened out and it just wasn’t spicy enough
#Post#: 69647--------------------------------------------------
Re: Jerk chicken
By: Rain Date: August 28, 2021, 6:55 pm
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Oops, I forgot I posted this.
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