Jamaican Jerk Rum Spirited Sauce
Jamaican Jerk Rum Spirited Sauce
We have tested all of the other sauces in Excalibur’s Spirited Line, the last one to review is Excalibur’s Jamaican Jerk Rum Spirited Sauce. The ingredient list of this sauce is pretty amazing, we have all the seasonings you would expect to see with a Jamaican themed sauce or marinade as well as apple cider vinegar but most importantly it has Dark Rum added in! I am hoping that you can really pull some rum flavor out of it as I love a good dark rum.
I played with a few different ideas on what this would be best on and eventually decided to just keep it simple and marinate some ground beef and cook that with rice. I vacuum packed 2 lb of ground beef with about half of a bottle and let it sit overnight to let it suck up some of the flavors. I cooked it in a pan with a little bit of onion and I mixed it with the rice.
As soon as you open the bottle you can smell a really mouth watering mix of spices. The ginger, allspice and scotch bonnet peppers give this a wonderful aroma. The taste was great, you can taste all of those spices as well and it has a hint of vinegar and you can taste a little of the papaya as well. The Dark Rum was present in the taste but it could have been stronger in my opinion but for most people it would probably be just about right!
So my final rankings of Excalibur’s Spirited Sauces would be Mango Moonshine (best used on fish), Kentucky Bourbon Sauce (great on grilled chicken) Jamaican Jerk Rum Sauce, then the Spicy Red Vodka Sauce (great on pasta) and then the Red Eye Moonshine sauce which was still good, it just wasn’t great on Bison.
This also would have worked wonderfully for an easy to make Jamaican Jerk Patty, if you have the time and skill to make the tortilla like covering for it.
Here is a link to a website that has a handy Excel spreadsheet. It is, as it says a free non-commercial site.
As for Waltons dropping the ball, I vote they are doing a great job.
I think for all of us there are general guidelines, but unless you have a temperature and humidity controlled environment, both for the preparation, cooking (if you cook them) smoking, hanging etc, the results are bound to vary from batch to batch.
Personally, I am searching how to get my home made smoked and dry cured pepperoni to the exact texture and firmness of Margarita pepperoni from the store.
Through trial and error I have the flavor where I want it, but not the texture or firmness. I know time, temperature and humidity are all crucial, but the best I can do is in the basement and then subject to the environment that is there.
I figure as long as I am not killing anyone or making anyone sick I am making progress. Thanks Waltons for all of the great information so far.
Having said that, it would be nice to have your chart in an Excel spreadsheet.
Thanks Jonathon! One question tho! You eluded to 178 being high for a temp! Don’t you guys recommend setting the temp at 175 during the final stage to completion to internal temp? Three degrees shouldn’t make that much difference should it??
Sounds reasonable. Thanks for your input. Pulling the meat at 152 will make a big difference I bet! Thanks again.
@Kinger Thanks for the information. Your process, other than going to 178, is on in my mind. The only thing I do differently is an ice bath for 20 minutes. Showering for 10 minutes, if you are running a cycle and a fan in your smoker can work, but I still think an ice bath would bring it down faster and more. Last time I did thick summer sausage it was down to 110 in 20 minutes, I also tried showering it at 2 minutes on 2 minutes off for 20 minutes and it was only down to 136 (ish) but i did not have a fan running on them.
One more thing you might want to try, if you are stalled towards the end you can finish them up by putting them in a vacuum bag (I have done then hot, right from the smoker, some condensation in the bag but it still gets a good vac) and get some water going at around 165, it should get up to temp in under an hour depending on the thickness.
@Newbe There might be some breaking down of the meat but this shouldnt cause you too many issues. I have bought pork butts fresh, then froze them then processed and froze the product again. The taste might not be the BEST possible but it certainly wont be bad.