[Deleted by Admins]

go down to bottomof this page,there is one of mine I have used for the last 20 years.it' s great try it.[&:]

[Deleted by Admins]

...go to the bottom of WHAT page? Am I missing something?

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.

Marinate in 1\2 bottle of Dales seasoning , worcheschire sauce, soysauce, tobasco,
seasoned pepper, black pepper for two or three days.