HOW TO JERK AT HOME
Pork, chicken & beef can be marinated overnight in the fridge & roasted the following day for dinner.

Roast at 375 degrees to desired doneness. For anything that takes longer
than an hour you are best to cover for the first 45 mins to prevent charring.

Your jerk marinade is quite concentrated, so adding stock or water to extend is acceptable.
Keep your juices to make tasty gravy.

If you are jerking seafood, you will only want to marinate for a few hours before cooking.
Tuna is the only fish that can handle prolonged marinating.

When grilling marinated products remove excess marinade before placing on the grill.
For unmarinated products, simply brush the jerk straight from the bottle when the
product is close to done.

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TASTY JERK GRAVY RECIPE
1/4 cup white flour
1/4 canola oil
Place in medium pot & whisk together on med heat until bubbly

Whisk in : 2 cups water, bring to light boil
stirring constantly to avoid lumps, until thickened.
Whisk in : 1 jar jerk marinade,
bring to a light boil, simmer for 1 -2 mins.