Jamaican jerk spice
From Wikipedia, the free encyclopedia
 |
This article may require copy-editing for grammar, style, cohesion, tone or spelling. You can assist by editing it now. (December 2008) |
 |
This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (January 2007) |
Jerk is a style of cooking native to Jamaica in which meats are dry-rubbed or marinated 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 (called "pimenta" in Jamaica) 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. The wood ("pimenta wood"), berries, and leaves of the allspice plant among the coals contribute to jerk's distinctive flavor.[who?]
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 allspice-tree wood ("pimenta wood") in a shallow pit, place meat on the grid and cover it with allspice-tree leaves ("pimenta 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.
Contents |
[edit] 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.
[edit] See also
Jerk Dance
[edit] References
[edit] External links
- Authentic Jerk Chicken Recipe
- Grilled Jerk Chicken Recipe
- Video recipe for authentic Jamaican jerk chicken
- Jamaican Jerk Chicken Recipe
- What is Jamaican Jerk?
U.H.
'''
