Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice. Developed by escaped enslaved Africans on the island, the traditional method of jerk involved slow cooking the meat over allspice wood.
Perfect for Pork, Beef, Seafood - no additional seasonings, spices, salt etc. required.
Marinating & Cooking: Use 1 to 1.5 tablespoons (1-1.5oz/8-42g) of seasoning per pound of meat/seasoning. Rub well into meat/seafood and leave to marinate for 2 to 12 hours under refrigeration.
For Best Results: Cook on a BBQ grill or in an oven. In both cases brown at a moderately high temperature (450F) for 15 mins and reduce to medium heat (350F) until cooked.
Ingredients: Onions, Red and Green Scotch Bonnet Peppers, Salt, Cane, Vinegar Scallion, Garlic, Pimento, Berries (All Spice), Thyme, Sugar, Caramel, Color & Sodium Benzoate.