I have ordered spice mix from this site.
Linda C

Here is a link that might be useful: hot stuff

I can purchase Busha Browne's Jerk sauce here at our local Albertson's (talk about hot!).

I've seen many recipes - all are different. Jerk sauce is one of those things that, IMHO, you are better off buying than trying to duplicate.

Sandy, This is the recepe that I use for Jamaican Jerk Chicken, hope it helps:

Jamaican Chicken

Ingredients:
1/4 cup chopped seeded fresh red chilies
4 tsp crushed allspice berries
or 1tsp ground allspice
6 garlic cloves, minced
2 tbsp peeled & chopped fresh ginger root
2 tbsp dark brown sugar
1/4 cup yellow mustard
1tsp ground cinnamon
hot pepper sauce to taste
1/2 cup olive oil
2 green onions sliced
2 tbsp lime juice
salt and pepper
3 to 3 1/2 lb chicken, jointed, or 6 large
whole legs or 4 large breasts

Pur'ee the chilies in a blender or food processor.
Add the allspice,garlic,ginger,sugar,mustard,cinnamon,
hot pepper sauce, olive oil, green onions & lime juice.
Process until the mixture forms a smooth paste.
Add salt and pepper to taste and blend again.
Cut the chicken & thighs apart. Cut breasts in half
crosswise., leaving the wings attached.
Gently lift the skin up from the chicken, exposing the
meat, and rub the paste underneath.
Then rub into the outside of the skin. Place the
pieces on a platter, cover with plastic wrap &
refrigerate for 2 hours.
Barbecue or broil the chicken for about 40 min.
at low heat, turning once, until the paste on the skin
has formed a dark crust.
Alternatively, bake the chicken in a preheated 350
oven for 50 min. then transfer to the broiler and broil
for 2-3 min. on each side until the skin is dark brown
and the paste has formed a crust.

If not here is a link that might be what you are looking for.
Doris

Here is a link that might be useful: Jamaican Jerk Sauce