Jerk is a style of cooking that comes from the island of Jamaica Caribbean. The "shock" word, and in fact the word "jerky" as well, is derived from the word "dried meat" in the Quechua Indian language. "Dry meat" dry meat, and refers to a particular method of meat, meat cut into strips, place strips on a wooden frame with a small smokey fire - would be the smoke from the fire to ward off insects such as flies, and help preserve the meat.
Today, however,Jerk dishes are usually cooked on the grill. If possible, use a charcoal grill, and pimento wood or berries placed on hot coals. If pimento wood is not available may try to remove some apple walnut or replaced. And, even if a grid is recommended if you can not use one, you can actually cook viable shot at a normal kitchen oven.
The secret jerk "Jamaican spice kick" to the meat before cooking is applied. Try some cutsin the flesh, and rub jerk seasoning in these, as well as the meat in general. Ideally, you should also marinate the meat in the sauce shaken overnight in the 'fridge.
Jamaican Spices shock can be found today in many large supermarkets, but if you have the ingredients you can prepare yourself. Jerk seasoning is actually a blend of various spices, including allspice (also known as "Jamaican allspice"), Scotch peppers, cloves, cinnamon, cloves, nutmeg and thyme.Shallots and onions can also be mixed with spices.
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