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A plate of jerk chicken (right), with rice, plantains, carrots and green beans. Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, lamb, vegetables, and tofu. Jerk seasoning principally relies upon two items: allspice (called pimento in Jamaica) and Scotch bonnet peppers.
Jerky is the process of cooking meat, then drying it for later consumption. There are several ways to make jerky, including drying, smoking and curing the meat, but the most important aspect of making jerky is choosing the right kind of meat. Beef flank steak, venison, tenderloin and rump roast are among the best choices for jerky because they tend to be lean and flavorful.