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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.
What Im doing is DRYING CURED MEAT that has been soaked in a marinade with a base of soy sauce or teriyaki sauce.That is a very salty brine.Dont need cure#1 or cure#2 as it is already quite salty.It takes 72 hours to dry my jerky.