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Jerking is a traditional style of barbecuing. This paste when rubbed sparingly into meat should be left overnight for best results, then grilled or roasted slowly. Adjust amount used to your taste. Just right for your Caribbean kitchen. Ingredients: Scallions, Scotch Bonnet Peppers, Salt, Black Pepper, Allspice, Nutmeg, Citric Acid, Sugar, and Thyme.
This beef jerky recipe calls for a few extra steps than using your typical dehydrator to make jerky that will help season the meat with a smoky flavor that liquid smoke just can't replicate. It calls for smoking the meat for 3 hours before finishing it off in the kitchen in the dehydrator.his beef jerky recipe calls for a few extra steps than using your typical dehydrator to make jerky that will help season the meat with a smoky flavor that liquid smoke just can't replicate. It calls for smoking the meat for 3 hours before finishing it off in the kitchen in the dehydrator.