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Walkerswood Jamaican Jerk Seasoning

Walkerswood Jamaican Jerk Seasoning
This jerk seasoning is a thick paste that you rub on chicken, pork, shrimp, fish or veggies. It’s best used as a marinade.

As I tasted it from the jar, it’s quite salty, but I’m hoping that subsides after marinating overnight, and after cooking. My initial reaction is that the flavor is not as good as Pick-a-Peppa’s Jerk Seasoning, but I could judge further after actually cooking with it.


Scallions, Scotch Bonnet Peppers, Salt,

Black Pepper, Allspice, Nutmeg, Citric Acid, Sugar, Thyme

We have some chicken legs and thighs marinating right now, and I’ll post more after we grill them up!


The chicken breasts grilled up nice and crispy and browned on the outside, and was tender and moist inside. Beware! This jerk seasoning is *VERY HOT* because of the Scotch Bonnet Peppers. All said, I still much prefer the Pick-a-Peppa Jerk Seasoning.

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  1. You are in for a treat.
    Walkerswood is a spicy (not deadly hot) mix of scotch bonnet peppers, herbs, and flavors. Not a lot of tomato based stuff but instead mostly good fresh herbs.
    They’ve got a great menu, even a chutney spice.

  2. For those who dont like their jerk too spicy, try the Walkerswood Mild Jerk Marinade. Still has quite a kick

  3. Walkers Wood is the best Jerk sace on the market for serious grillers. the hot is not very spicy (by Jamaican standards). I usally “doctor” my sauce with a about 6 more haberneros or scotch bonnets and additional garlic and scallions. no need to add salt as this will detract from the taste.

  4. I am now seriously grilling Jerk Chicken on a regular basis and went from Grace Jerk, to Goudas Jerk, and then Walkerswood, and Walkerswood is the best quality marinade on the market…IF you look closely at the ingredients, it is well made and has the “perfect” heat and authentic taste of real carribean Jerk….Grace’s was way overpowering, decent too, and Goudas was good too but not as good…

    With the Walkerswood, you should first rub in paprika, garlic powder, bay leaves, and a few cloves of garlic, rub in the Walkerswood, cover in a bowl, refrigerate to a minimum of 8hrs, best overnight, then barbaque…..oven does not cut it….

    Just make sure you tell everyone you got it from a white boy.

    Ya mon.

    1. Anyone interested in trying mine for comparison?
      3 time Scovie winner and a Golden Chile winner.
      First 3 to email me gets a free bottle, just pay $5 towards the shipping.
      Joe @ FlamingJoes.com

      1. Hey Joe, that’s awesome! Just Tweeted your offer. Hope you get lots of peeps wanting your free offer. ~brian

  5. I’ve been a huge fan of Jamaican Jerk, I love it on chicken, pork or fish. Cooked slowly indirectly using charcoal or a mild wood. Yummy!

    1. Me too, Bill. I got a bunch of pimento woods and pimento lump charcoal from Jamaica recently.

      It was fun cooking the chicken right on the woods, and the pimento smoke was so nice. I shot some video for a future post.

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