Homemade Jamaican Jerk Seasoning
INGREDIENTS:
2 lb Well-marbled pork butt,
-ground med-fine, between
-25-30 percent fat
2/3 c Freshly grated imported
-Parmesan cheese
1/2 c Minced fresh Italian
-parsley, well packed
1/4 c Dry whinte wine
1 Cloves garlic, minced (up to
-2)
1 tb Dried basil, crumbled
1/2 ts Hot red pepper, minced (up
-to 1)
1/2 ts Salt
1/2 Dried organo leaves,
-crumbled
1/4 ts Freshly ground pepper
Narrow sausage casings, well
-rinsed
2 lb Well-marbled pork butt,
-ground med-fine, between
-25-30 percent fat
2/3 c Freshly grated imported
-Parmesan cheese
1/2 c Minced fresh Italian
-parsley, well packed
1/4 c Dry whinte wine
1 Cloves garlic, minced (up to
-2)
1 tb Dried basil, crumbled
1/2 ts Hot red pepper, minced (up
-to 1)
1/2 ts Salt
1/2 Dried organo leaves,
-crumbled
1/4 ts Freshly ground pepper
Narrow sausage casings, well
-rinsed
Combine all ingredients in large bowl and blend well, keeping mixture as light as possible. Using sausage stuffer, fill casings, twisting off 8 inch links as you work. Refrigerate immediately use within 1 day or freeze up to 3 months.