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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.
Occasionally you may see a white film or powdery white coating on beef jerky. White crystals may form if too much salt or sugar were used in the marinade. During drying, the excess salt or sugar from the marinade can crystallize on the surface of the meat as the moisture content of the meat is reduced.