I thought this post started out talking about JERKED venison, not JERKY venison.

My wifes parents grew up in Jamica so jerked foods are pretty common around our houses. I' ve tried making some of my own jerk rub, but for all the effort I just couldn' t beat the consistent quality of my usual jerk rub of choice - Walkers Wood.I grab a few jars when I' m in a northern neighborhood of Chicago called Rogers Park where there' s alot of folks from the Caribbean. They have a website - www.walkerswood.com. Here' s the list of ingredients from the jar.

Scallions, Scotch Bonnet Peppers, Salt, Black Pepper, Allspice, Nutmeg, Citric Acid, Sugar and Thyme.

I olve seasoning with Scotch Bonnet peppers. We grow our own. THEY ARE NOT FOR EATING!!!!!!!!! (Just seasoning!)

I also like the jerk seasoning from Pickapeppa. Pickapeppa also makes an A1 like sauce, but spicer, that' s awsome on beef sandwiches and such.

Uncle Matt (in IL)