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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
be used to. Once you try the real thing, you'll never go back!



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
8 sprigs Fresh Thyme
16 Spring Onions
8 Garlic Cloves
12 fresh Scotch Bonnet Peppers
1 cup Pimentos
1 Tablespoon Salt
1 Teaspoon Black Pepper

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!

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