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If you take a taste of this bold jerk spice and close your eyes you may think you're on a island beach. A mini vaction at your own table! AWARDS GALORE: 2005 NBBQA National Champion! Won 1st Place - Best Jerk Rub 2005 Fiery Foods International Challenge - Won 1st Place - Jerk Cooked Competition 2004 Scovie Awards National Champion - Won 3rd Place - Jerk Cooked Competition 2003 Fiery Foods International Challenge - Won 1st Place - Jerk Cooked Competition Directions: Sprinkle jerk spice on chicken or pork, to evenly coat the meat. Allow the meat to refrigerate in a closed container for at least 30 minutes before grilling. Ingredients: shallots, Scotch Bonnet peppers, Jamaican Pimento/Allspice, garlic & a secret jerk blend. 5 oz.
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