SC - Jamaican Jerk (was jerked meat)

[maddie teller-kook]

True Caribbean Jerk starts with a custom blend of seasoning heavy on the
garlic, fresh green thyme and hot peppers (usually scotch bonnet, though the
habanero makes an acceptable substitute) - it makes a great spice for a hot
marinade.  If anyone wants to try a couple of seasoning blends, I'll dig into
my Caribbean upbringing and come up with jot down authentic blends.  

BTW - the hot and heavily spiced flavorings were used to cover and kill the
taste of rancid or spoiled meats in the days, pre-refrigeration.

- - Sister Mary Endoline
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================