The island of Jamaica is famous for its beautiful beaches, reggae music, exotic fruits, its cheerful people and their amazing food. But, you haven't tasted Jamaica until you've tried Jamaican Jerk, ya mon! Be forewarned, if you cannot handle spicy-hot foods, jerk may not be for you. Omitting chili pepper vastly changes the end product, and it's just not jerk without the heat. But you can use a milder pepper if you wish.
Place the allspice, brown sugar, garlic, scotch bonnet peppers, thyme, green onion, cinnamon, nutmeg, salt, pepper, and soy sauce in a food processor and pulse it until smooth. You may use whole allspice berries, if available, but use enough to give the equivalent of half a cup ground. (Allspice berries and scotch bonnets are key ingredients.) Keep this sauce refrigerated and it will keep for just about forever.
Rub the meat (chicken, pork or beef) with the seasoning. If using a pork shoulder, score the fat and rub in. With chicken, be sure to rub under skin and in the cavities. This seasoning can also be used with fish, but use a firm-fleshed fish like tuna or salmon.
For best results, marinate overnight.
Enjoy your seasoned food.
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