4 Dried Habanero chiles
-- or more, (ground)
1/3 c Onion powder
2 ts Salt
1 ts Ground allspice
1 ts Ground black pepper
1 ts Dried thyme
2 ts Dried cinnamon
2 ts Dried nutmeg
Posted in alt.creative-cook by Dave Fricke (greeze@bga.com), who
wrote: "Jerk is a dry marinade that you rub on the meat and let it
sit in the fridge for a day or two before slow smoking it. If your
guests can handle hot stuff, [try this] jerk seasoning mix. Formatted
by Cathy Harned.