Walkerswood Recipe Breakdown???

[sj022698]

Well, I normally buy walkerswood as I've tried tons of different brands and recipes and none seem to beat walkerswood. I normally buy cases at a time but they've had importing problems for like 10 months so I can't order it and the only places online that does still have a supply are way too expensive. I'm assuming that since they're being brought into the U.S. that the same guidelines are in effect so that would mean the ingredients would be listed in order of amounts. Here are the ingredients as listed on the bottle and I'm PRETTY sure the salt would be approx. 3.18 Tablespoons based on the fact that the bottle has a total of 28 servings making it approx. 22,960mg sodium which is divided by 2,400 (which is approx. the amount of sodium per teaspoon)

<span style="font-weight: bold">However, I don't know if the other spices have sodium but I think they would so I'm GUESSING that the salt is probably closer to an even 3 Tablespoonl</span>


What amounts would you estimate?

Scallions
Scotch Bonnets
Salt- 3 Tablespoons
Black Pepper
Allspice
Nutmeg
Citric Acid
Sugar
Thyme

I appreciate the help!

[diabolical_Tanya]

Re: Walkerswood Recipe Breakdown???

you talking the jerk rub?

I can get it at walmart here

[sj022698]

Re: Walkerswood Recipe Breakdown???

The marinade paste. 10oz. bottle.

Must be nice

[Seveen]

Re: Walkerswood Recipe Breakdown???

my jar says 820mg per 2tsp serving

[diabolical_Tanya]

Re: Walkerswood Recipe Breakdown???




the walkerswood.com page seh dem outta stock .....mi betta stock up weekend

[diabolical_Tanya]

Re: Walkerswood Recipe Breakdown???

Drunk Jerk Chicken
Serves 5 to 6 people

Ingredients
1 Whole Chicken Cleaned;4 Tablespoons Walkerswood Jerk Seasoning;1 Small Onion;Garlic Powder;Salt;1 Can of your favorite beer;4 Tablespoon of butter

Directions
Clean chicken thoroughly (Do not cut up)
Season chicken with salt and garlic powder to your taste
Rub Walkerswood Jerk Seasoning on chicken inside and out
Cut up small onion and stuff in middle of chicken
Let chicken sit in refrigerator overnight

Cooking Instructions
Preheat oven to 375 degrees when ready to bake
Open a can of beer and place in the middle of a roasting pan
Set chicken on top of open beer can and bake in oven for 1 hour or until done
Baste chicken with butter throughout cooking
Chicken is ready tender, juicy, and ready to eat!

Serving Suggestions
Serve chicken with rice or rice &amp; peas.
Use more jerk seasoning if you like it a little spicier
Optional Gravy Sauce: Take juice from the chicken (with onions and beer) and add 3 to 4 tablespoons of flour. Mix well until smooth (no lumps) and simmer in a sauce pan over medium heat to make gravy sauce.

[diabolical_Tanya]

Re: Walkerswood Recipe Breakdown???

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Jamaican jerk sauce
Categories: Sauces, Pork, Chicken, Fish
Yield: 1 Servings

-----michael grosz vbff60a--
1/2 c Ground allspice
&lt;&lt;or&gt;&gt;
1/3 c Jamaican ground allspice
1/2 c Brown sugar
6 Cl Garlic (to 8)
4 Scotch bonnet peppers (to 6)
Equivalent) seeds and all
1 tb Ground thyme
&lt;&lt;or&gt;&gt;
2 tb Thyme leaves
2 bn Scallions
1 ts Cinnamon
1/2 ts Nutmeg
2 tb Soy sauce to moisten (about)

Put everything in a food processor and blend until smooth. You may use
allspice berries, if available, but use enough to give the equivalent
of 1/2 cup ground. This will keep “forever” in the refrigerator. Feel
free to increase the garlic, and the hot peppers. I do. The recipe,
double, and triples very well. http://www.recipesource.com/side-dis...can-jerk1.html

[sj022698]

Re: Walkerswood Recipe Breakdown???

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Seveen</div><div class="ubbcode-body">my jar says 820mg per 2tsp serving </div></div>

Correct and there is 28 servings per container. 820mg x 28

[sj022698]

Re: Walkerswood Recipe Breakdown???

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Tanya_tu_Rhatid</div><div class="ubbcode-body">


the walkerswood.com page seh dem outta stock .....mi betta stock up weekend </div></div>

They've been out of stock for about 10 months. That's why they closed the online shop so I'm not counting on the end of june like it says as I've spoken with people there at the shop.

[sj022698]

Re: Walkerswood Recipe Breakdown???

I appreciate the other recipes but they're just not what I'm looking for. I've tried tons and tons of recipes (and those look familiar) so I'm trying to get close to the walkerswood so I'm sticking with only those ingredients.

Thanks!

[Gen]

Re: Walkerswood Recipe Breakdown???

fi a fee mi can send some come gie yuh mi all have bubble wrap ready

[Seveen]

Re: Walkerswood Recipe Breakdown???

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Tanya_tu_Rhatid</div><div class="ubbcode-body">


the walkerswood.com page seh dem outta stock .....mi betta stock up weekend </div></div>


the east indian liquor store up the corner has it . . .

[Seveen]

Re: Walkerswood Recipe Breakdown???



sodium content - info on the jar - had to put my glasses on - but it was on the jar


<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Seveen</div><div class="ubbcode-body">my jar says 820mg per 2tsp serving </div></div>

[Boopie2]

Re: Walkerswood Recipe Breakdown???

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Seveen</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Tanya_tu_Rhatid</div><div class="ubbcode-body">


the walkerswood.com page seh dem outta stock .....mi betta stock up weekend </div></div>


the east indian liquor store up the corner has it . . . </div></div>


I don't like this one as much as the dried Walkerswood.

[sistacaf]

Re: Walkerswood Recipe Breakdown???

funny - just last week i couldn't get the usual jerk seasonings I typically use, and thought i'd use the Walkerswood instead. i figure it had to be 'better' since it was the real thing - and i didn't add any salt at all, but it came out WAY too salty.... my dinner guests even commented on it.

so i'm going back to my old method - i dry rub the meat with seasonings and lime juice and let that sit for a good hour, then marinate for a next hour (or overnight, even better) with a 'doctored-up' Lawry's 'caribbean jerk' marinade. (I add fresh lime&amp; herbs, and a fresh scotch bonnet pepper to the store-bought marinade). It may not be the 'real' way its made in jamaica but it comes out tasting almost the same. and that's good enough for me!