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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.
Cooking and Storing the Jerky. 1  1. Dehydrate the meat. Now comes the rewarding part â removing all moisture from your jerky. 2  2. Wait and watch. Beef jerky takes from eight to twelve hours in order for it to be truly jerky and dried up wonderfully. 3  3. Alternately, use an oven if you don't have a dehydrator.