|
|
|
|
|
Jamaican Jerk Rub
Like many a good thing, Jerk Spice recipes have been used and abused, and often what you see on the supermarket shelves or in fine restaurants is not anywhere near the real thing. Jerk Rub is a moist paste used to pack around meats while they are smoked.
It in no way resembles the dry powder you may
Heat in a skillet about 5 minutes, turning often: 8 Tablespoons Allspice Berries Combine with remaining ingredients in a food processor. Grind to a fine paste. 8 fresh Cinnamon Leaves or Bay Leaves
Store in a stainless steel container under refrigeration. Keeps for 3 weeks. Chef's Tip- Don't touch your eyes after handling those Scotch Bonnet peppers. You'll only do it once!
|
|
© 2000-2005 mjbEnterprises Contact Advertising Terms Privacy
|
