*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Mixes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Ground Allspice
      1/2   c            Brown Sugar -- or more
    6                    Garlic cloves -- (6 to 8)
    4                    Scotch Bonnet Peppers -- (4
                         To 6) seeds and all -- (or
    1       tb           Ground Thyme
                         (or 2 TB thyme
    2       bn           Scallions
    1       t            Cinnamon
      1/2   ts           Nutmeg
                         Soy sauce to moisten
                         (2 TBSP)
   Put everything in a food processor and blend until
   smooth. You may use allspice berries, if available,
   but use enough to give the equivalent of 1/2 cup
   ground.  This will keep “forever” in the refrigerator.
   Feel free to increase the garlic, and the hot peppers.
   I do. The recipe, double, and triples very well.
     Rub about 1/4 cup sauce into each chicken, halved,
   and get under the skin and in all the cavities. It is
   pork, use a de-boned shoulder, score the fat, and rub
   the sauce in, using 1/2 cup, or more, per 6 lb
   shoulder. Use less for fish.  Marinate, preferably
   overnight, and grill over a low fire, until done.
   Charcoal is ideal. The meat will be a smoky pink when
   done, and the skin nice and dark. Chop the meat into
   pieces, and serve traditionally with a hard-dough
   bread, and LOTS of Red Stripe Beer!  This is the
   recipe for a Jamaican Jerk Sauce exactly as Christine
   Morin posted it here some months ago. Chris is a
   restaurant owner, caterer, and chef from Jamaica and
   this is her Jerk Sauce recipe and method. It can be
   made in bulk, refrigerated, and used to marinate
   chicken (whole, half, or wings, pork (chops or deboned
   shoulder, or fresh picnic), or a firm- fleshed fish
   like grouper or dolphin. It is VERY popular Jamaican
   eating..... and introduces a pepper called a Scotch
   Bonnet; an extremely flavorful and aromatic, and HOT
   AS ALL HELL Jamaican pepper, that makes a jalapeno
   seem tame, by comparison. The SB, as I know it, seems
   to have “relatives” all over the Caribbean, Central
   and South America, and even into the West coast of the
   US. One of them is the Habanero.
   Recipe By     :
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