USDA Recipe for Schools | Jerk Seasoning
A hot, spicy rub that works well with school lunch meat dishes including chicken or beef.
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Cooking tools:
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Airtight container
Ingredients
- 2 cups allspice, ground
- 1 ½ cups thyme, dried
- 2/3 cup ground black pepper
- 1 ½ cups kosher salt
- 2 cups paprika
- 2 cups sugar
- 2/3 cup cayenne pepper
- 2 ½ Tbsp nutmeg
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