The term Jamaican jerk refers both to the preparation method and to the dry rub or wet marinade that is applied to the meat prepared in this way. The meat is usually pork or chicken, and both the rub and the marinade are a spicy vegetable, herb and seasoning mixture. They differ only in the amount of liquid that is added — the wet marinade produces juicier meat, while a dry rub makes the meat crustier. The preparation starts with making the marinade or the rub. Scotch bonnet pepper, pimento (allspice), onions, scallions, thyme, garlic, nutmeg, ginger, and often pepper are ground into a paste, and vegetable or coconut oil is added if making a wet marinade. Possible additional ingredients include soy sauce, cinnamon, clove, lime juice, et cetera, though they are not considered authentic. The meat is left to marinate for up to 24 hours and is grilled the following day over a charcoal and pimento wood fire which gives the meat a smoky flavour and also imbues it with pimento flavour.