The term jerk refers to a type of spicy Caribbean rub or marinade used in seasoning and cooking meat. The word is also associated with the method of cooking or roasting meat. The process was originally developed by natives of Jamaica as a way of preserving meat. Today jerk seasoning is popular in restaurants around the world.
Many recipes are available for creating this spicy rub. Some may include up to 15 or 20 different spices. Three of the main ingredients are allspice, thyme, and very hot peppers called Scotch bonnet peppers. Additional ingredients to supplement the spicy flavor may include other types of pepper, garlic, cloves, cinnamon, ginger, onion, or bay leaves.
Scotch bonnet peppers are small and have a distinctive orange color. They are part of the habanero family which means they are some of the hottest peppers in the world. Allspice is native to Jamaica and grows as a small black berry. It has a strong taste, reminiscent of both cinnamon and cloves. Thyme goes well with a number of other spices and is known for releasing flavor slowly during the cooking process.
To make a spice rub, it is best to get each spice in its fresh form rather than dried. This provides a richer flavor. To extract the best flavor, toast spice pods in a dry skillet for a few minutes until you can smell them, then use a grinder. Try a Coffee Grinder or mortar and pestle.
When preparing Scotch bonnet peppers, gloves must be used since the peppers are so hot and may burn the skin. To decrease heat, seeds and white membranes inside the pepper can be removed. Milder peppers can be used if you are worried about the heat. To build the rub, add ground spices and peppers to a Food Processor. Lime juice, soy sauce, or rum are commonly added to help bind the mixture together. Mix all ingredients to form a thick paste.
Any type of meat can be used. Pork and chicken are most common, although lamb, beef, and pork are excellent alternatives. The surface of the meat should be scored with shallow cuts on all sides. This helps get spices into the meat. While wearing gloves, rub the jerk paste liberally on the meat and seal with plastic wrap for at least an hour. If possible, marinate in the refrigerator overnight.
For cooking, use a barbecue or slow roasting method. Meat may be placed on the side of a grill for several hours for indirect heat. Wood chips help add a smoky flavor. Any type of aromatic chips can be soaked in water for 30 minutes and placed directly on hot coals to smoke. If you prefer not to use a grill, another option is to cook meat in the oven at low heat for 2-6 hours.
If you want to add Caribbean side dishes with your jerk seasoning, try black beans, rice, fried plantains, or sweet potatoes. Typical fruits found in the tropics are pineapple and mango. These foods often accompany spicy dishes because their high starch and acid content help counteract the heat. Find or create your own Jamaican recipes for a tasty island dinner at home.
Jerk seasoning is one of those cultural spice and herb mixtures that define Caribbean foods. You can choose Jamaican recipes for a unique blend of sensations to your taste buds.