Jerk (cooking)

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.

The technique of jerking (or cooking with jerk spice) originated from Jamaica's indigenous peoples, the Arawak and Taíno tribes, and was adopted by the descendants of 17th-century Jamaican Maroons who intermingled with them.

The smoky taste of jerked meat is achieved by using various cooking methods, including modern wood-burning ovens. Chicken or pork is usually jerked, and the main ingredients of the spicy jerk marinade/sauce are allspice and Scotch bonnet peppers, which are native to Jamaica and were cultivated by the Taínos.

Etymology

The word "jerk" is said to come from charqui, a Spanish term of Quechua origin for jerked or dried meat, which eventually became the word "jerky" in English.

The term jerk spice (also known as Jamaican jerk spice) refers to the spice rub. The word "jerk" refers to the spice rub, a wet marinade and mop sauce made from it, as well as the particular cooking technique.

History

Origin

According to historical evidence, jerked meat was first cooked by the indigenous Taínos. In 1516, Spanish historian Gonzalo Fernández de Oviedo y Valdés, documented how they prepared and preserved meats and fish on a barbacoa, using native hot peppers (Scotch bonnet and cayenne pepper) and pimento for seasoning. Sometimes, meats were wrapped in papaya leaves to tenderize them before jerking.