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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 a great way to use up leftover meats hanging around your freezer or to take advantage of summer sales at the grocery store. It's also an easy way to use up little bits of spices or flavorings you might have lying around. Here's a few tips before you get started : â¢ Don't over-dry your meat.