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This paste when rubbed sparingly into meat should be kept overnight for best result of Tradition Jerk Flavour.
St. Ann in Jamaica comes this extremely hot authentic jerk seasoning.
Is really versatile and adds a Jamaican kick to chicken, lamb, pork, fish and vegetable dishes.
Simply rub a small amount - 1oz jerk seasoning: 2.2lbs / 1kg - into your meat or fish,for best results marinate overnight to absorb the spicy flavourand then cook until done on your barbeque or in your oven.
·Scotch Bonnet Peppers
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