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For chicken, pork, fish, hamburgers & vegetables. 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. For further information contact: www.walkerswood.com.
Scallion, Hot Peppers, Salt, Black Pepper, Pimento (Ground), Nutmeg, Citric Acid, Brown Sugar, Thyme Leaves.
Tip - 1 oz jerk seasoning: 2 lbs/1 kg meat or vegetables. Refrigerate after opening.
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