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.
Thanks for the help!
@denny I have a recipe for tongue with rice and gravy. Slice the tongue into thick slices about an inch to an inch and a half. Make small incisions in each piece and put a piece of garlic. Season with salt, red pepper and cayenne pepper. In a cast iron pot put a small amount of cooking oil. Brown the tongue on a medium heat stirring often. Occasionally add a little water. Just enough to stop it from sticking. After the meat is browned we’ll remove the tongue and add a couple of large onions. Brown them down will well and add tongue back. Cover the tongue with water and cover. And cook over a Med to high heat. Cook till tinder. You may have to add a few times. Once it’s tender cook it down till the gravy is thick. Serve gravy over white rice. This is how we Cajuns so it. Hope you enjoy.
@renaldo No you are right! For some reason I thought you were doing a 25 lb batch! For 7 lb the correct amount of carrot fiber would be 1.1 oz and for water don’t use more than 16 oz.
4 ounces of carrot fiber for 7 pounds of meat? Seems like too much carrot fiber for that amount of meat. But, I have been, and probably am wrong here.
@Denny There is a guy here who does Lingua occasionally but he is at the AAMP (Association of American Meat Processors) Convention right now. I sent him an email so hopefully he has some time to give me his recipe because it was very tender. If not now then he will be back Monday.
Weekly Blog Post - Linking Sausage, Maintenance for the VP215
Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long term and maybe a few quick tips and tricks that are on our mind!What Videos are being released soon?
Sausage Linking - In this video we go over a few different ways to link sausages and brats. We try to give step by step instructions while keeping things simple. At the end of the video we showed an advanced technique and you might notice it’s not me who is linking those!
Maintenance on the VP 215 - The VP 215 is a great vacuum machine for both the heavy home user or lighter commercial use. It is a chambered machine which means the entire bag goes into the chamber for vacuuming and sealing. It does need to have its oil changed periodically though, in this video we go over how to do that and how often it should be done.What Projects are we looking ahead at?
We are working on some Dry Cured Salami, Pepperoni and Chorizo. We will be releasing a video on this with instructions and some of the science behind it in the upcoming months, hopefully before hunting season begins in earnest. We are getting closer to having Meatgistics University ready to release. It should be ready by fall, we will release it once we have all of the basic courses filmed and edited.What’s on our Mind?
There are a lot of things to keep in mind when you are purchasing meat from the grocery store and depending on what you are going to do with the product you need to pay attention to different things. If you are buying meat or chicken to marinade then you should look for meat that has not been pumped full of water. Most bargain chicken breast you purchase will be pumped up to as much as 15%, well if it is already pumped then it is not going to pick up much more of the seasoning or solution. I purchased some chicken and pork the other day to try some new marinades and to buy chicken without any water added it was around $6 a lb, it was worth it though as it took up far more of the seasoning than normal chicken and pork would have.
Also keep an eye out for Ali at AAMP and her Twitter, Instagram and Facebook posts about the latest in meat processing and what Walton’s employees are doing there!New Products
General Tso Marinade I am almost positive I have found my new favorite Marinade for both Chicken and Especially Pork! We tried a sample of this the other day from Excalibur Seasonings and it was an instant favorite. It has a nice mix of sweetness with a little bit or red pepper flakes to give it a hint of heat. If you are like me and order General Tsos chicken (hold the broccoli) anytime you order Chinese Food then this is a MUST buy! We will have it in stock in a few weeks and it has already been set up on the Website.American BBQ Systems Pit Boss Broil King S 590