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Jamaican jerk spice
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Jerk is a style of cooking native to Jamaica in which meats are dry-rubbed with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and goat. Modern recipes also apply Jerk spice mixes to chicken, fish, beef, sausage, and tofu. Jerk seasoning principally relies upon two items: allspice (Jamaican pimento) and Scotch bonnet peppers (among the hottest peppers on the Scoville scale). Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic.
Jerk chicken, pork, or fish is said to be at its best when barbecued over aromatic wood charcoal or briquettes.

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Jerk is a style of cooking native to Jamaica in which meats are dry-rubbed with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and goat. Modern recipes also apply Jerk spice mixes to chicken, fish, beef, sausage, and tofu. Jerk seasoning principally relies upon two items: allspice (Jamaican pimento) and Scotch bonnet peppers (among the hottest peppers on the Scoville scale). Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic.
Jerk chicken, pork, or fish is said to be at its best when barbecued over aromatic wood charcoal or briquettes. Pimento (allspice) wood or berries placed over coals give jerk its authentic flavor.
The Quechua word charqui (dried meat) gave the name to both jerk and jerky. Jamaican "jerk" ties well into its first people; American Indian (Tainos) roots, since of all the modern barbecueing processes, in its purest form it corresponds the closest to historical descriptions of the Tainos' method. The Tainos would construct a grid of green sticks some distance above a smoldering fire of green pimento wood (that is, the wood of the allspice tree) in a shallow pit, place meat on the grid and cover it with pimento leaves to impart further flavour while trapping the smoke for maximum effect.
Originally the jerk meat was cut into strips and dried in the sun for use at a later date. A small fire was lit under the meat so that the smoke would prevent flies from laying their eggs on the raw meat. Native Americans also use this method and also call it jerk meat, as was shown in an episode of Ray Mears the survivalist's programme on the BBC. (See also jerky.)
A grill over an open fire suffices in the modern rendition. The widely available pre-made seasoning mixes give a passable jerk flavour to meat baked in a kitchen oven.
The term "jerk" comes from the Spanish word "charqui", which means dried meat. It has the same root as the word "jerky", as in beef jerky. The cooking method is a combination of Caribbean cooking styles influenced by the African slave communities.
The Caribs, a native Caribbean group known for their aggressiveness and their cooking, would construct makeshift grills of green sticks over an open fire to prepare jerkies and grilled meats. The Maroons, runaway slaves brought over from Africa to work as sugar plantation slaves, introduced their methods of meat preparation to the Arawak indians of the Caribbean. The Arawak combined these African cooking techniques with local Caribbean ingredients.
The Arawak were constantly raided by the Carib tribes and many of their women were taken as captives. The combination of these three cultures: Carib, Arawak, and African, has lead to this cooking technique.
Because the history of this technique is so varied, there is a lot of flexibility here so get creative with your spice blends.
Modern day "Jerkers"
Jerking has evolved over time from pit fires to old oil barrel halves as the container of choice. Around the 1960s, Jamaican entrepreneurs sought to recreate the smoked pit flavour, and relatively quickly came up with a solution. The solution was to cut oil barrels lengthwise and attach hinges, drilling several ventilation holes for the smoke. These barrels are often heated by layers of charcoal, which some say lends itself to making the burnt smokey taste.
Street-side "jerk stands" are most frequently found in Jamaica and the nearby Cayman Islands. Jerked meat, usually chicken or pork, can be purchased along with hard dough bread or Jamaican fried dumpling or festival which is a variation of the dumpling that has a sweet flavour because it is made with sugar, served as a side. The starch in the bread lend themselves to counteracting the powerful pepper of the jerk. Recipes for Jamaican jerk spice vary, and it is often debated around jerk stands about which chef's secret recipe of spices and herbs makes the best jerk seasoning.
Jerk cooking has followed the Jamaican diaspora all over the world, and authentic jerk can now be found at restaurants anywhere a significant population of Jamaicans exists, such as the United Kingdom, Canada, or the United States.
See also
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