...go to the bottom of WHAT page? Am I missing something?
__________________
"Progress, far from consisting in change, depends on retentiveness..those who cannot remember the past are condemned to repeat it." Santayana
I use chef seasoning with a blend of molassas and soy sauce i ground those orange (hobinaro) peppers up from dried. Soak my jerk meat over night and place on my smoker. I use hickory wood and about 12 hours of smoking. The trick is to cut your jerk meat on the byus / so it tears when you eat about 1/8 to 1/4 in thick.
[Deleted]
[&:]
