Instructions: Hi there! I have three versions of the seasoning to send you, the first is the sweet version, the second is the mild version and as you will note by the amount of Cayenne Pepper, the third is the hottest and my fave! Hope these help! I have vacationed in Ja a number of times and there is nothing like eating Jerk on the beach! Happy eating Mon!

Jerk I
Combine: 2 tsp. onion powder, 1 tsp. sugar, 1 tsp. ground thyme, 1 tsp. salt, 1/2 tsp. ground allspice, 1/4 tsp. cinnamon and 1/4 tsp. cayenne pepper. Rub over meat, poultry, fish or seafood before grilling.

Jerk II
Combine: 1 Tbsp. garlic powder, 1 Tbsp. onion powder, 2 tsp. sugar 2 tsp. salt, 2 tsp. ground thyme, 2 tsp. ground ginger, 2 tsp. allspice, 1 tsp. black pepper, 1 tsp. cinnamon, 1/2 tsp. cayenne pepper and 1/4 tsp. nutmeg. Rub over meat, poultry, fish or seafood before grilling.

Jerk III
Combine: 4 tsp. allspice, 1 Tbsp. ground thyme, 1 Tbsp. paprika, 1 tsp. cayenne pepper, 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. salt and 1/2 tsp. black pepper. Rub over meat, poultry, fish or seafood before grilling

*Note- you may use this seasoning to marinate as well. Use 1 Tbsp. of the seasoning per pound of meat and 1/2 c. each of dry white wine and vegetable oil. Cover and let marinate up to 3 days with meat, 1 day with chicken and 4 hours with fish or seafood.

Please let me know how you like it and which version is your fave! (rayna@cableregina.com

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.