Jerk Is What Barbecue Is to Jamaicans

Jerk cooking is Jamaican way of preparing and cooking pork, seafood, and beef on a grill or over a fire pit, similar to American barbecue. A fast-food favorite in Jamaica, this cooking style is a special combination of very hot spice jerk seasoning. This jerk marinade is made up of scallions, thyme, pimiento, scallions, nutmeg, cinnamon, Scotch bonnet peppers, and salt. Traditionally, jerk seasoning is applied to chicken and pork although modern recipes also apply the mixes to tofu, shellfish, fish, shrimp, beef, and sausage.

The origin of the term "jerk" varies. One theory relates to the process of grilling the meat or seafood and turning it repeatedly (or jerking over and over) until fully cooked. Another popular version is that the word is a variation of the word "charqui," which is a Spanish term for jerked or dried meat. Some also say that the term originate from the act of jerking the strips of meat from an animal carcass.

The secret to an authentic jerk cooking is the manner of seasoning the meat. Usually, meat should be seasoned for at least four to 12 hours before cooking. Then, the meat is cooked through a slow-smoke method over an open fire pit or in the conventional oven or convection oven at home. This slow-smoke method is a traditional Caribbean practice that gives the cooked meat its natural smoky yet spicy-sweet taste.

When visiting Jamaica, do not forget to have a taste of Jamaican paradise. Surely, you will find vendors in every corner, slow-cooking Jamaica's uniquely flavored delicacy.