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The word 'Jerk' comes from charqui, a
colonial Spanish term for preserved or dried meat (also the source of the word 'jerky' in America). Like all
Caribbean islands, Jamaica's foods are derivative of many different settlement cultures, including British, Dutch, French,
Spanish, East Indian, West African, Portugese, and Chinese. Jerk is a method of cooking dating back to the Carib-Arawak
Indians of Jamaica. They would poke holes into meat and rub a blend of peppers, spices & herbs into the holes, cooking
it in large stone-lined pits covered with green pimento wood, which would smoke heavily, imparting a sweet and spicy smoke
flavor to the meat.
The origins of Jerk can also be traced back to the Cormantee people of
West Africa, many of whom were enslaved and brought to Jamaica in the 17th century. Those who escaped from the British hid
out in the Blue Mountains and became known as the Maroons. Over time the Maroons blended African cooking methods with the
Caribe barbecue pits and perfected the recipe that came to be known as Jerk.
In the U.S., Jerk is prepared in an oven or on the grill. In Jamaica
it is prepared outdoors over pimento wood, covered and cooked slowly until it is well done. Roadside vendors often "jerk"
the meat in ovens made from cut drums. In the U.S. it is often served with rice and peas, fried plantains bammy, which is
made from cassava root.
Ingredients in Jerk spice mixes can vary depending on the chef, but is
often made spicy and delicious with ginger, tamarind, nutmeg, thyme, green onions, allspice and Scotch bonnet chiles. Scotch
bonnets (sometimes known in Jamaica as "country peppers") have an intense, concentrated heat delivered to the palate with
apricot or fruity overtones. Allspice, another key ingredient in the seasoning, is a pea-size berry of the pimento tree
and is native to the West Indies and South America. The island of Jamaica, however, stocks most of the world's supply. The
spice is so named because it tastes like a fusion of nutmeg, cloves and cinnamon, which lends jerk its unique taste. Most
Jamaican chefs grind the whole spices by hand in a mortar and pestle to retain the aromatic oils. Jerk can be prepared as
a wet paste, a dry rub or a marinade. The medley is rubbed into chicken, pork, beef or fish, then grilled slowly over a barbecue
grill, in a pit or smoker.
DARK FIRE JAMAICAN JERK Spice Rub and Marinade
Jamaican hot, spicy seasoning - made from all natural ingredients, no fillers, non-irradiated.
INGREDIENTS:
ONIONS, HOT PEPPERS, JAMAICAN PIMENTO,
SALT, SUGAR AND TROPICAL SPICES
NO MSG!
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