The famous jerk method of cooking has been native to the Caribbean island of Jamaica for centuries. Traditional Jamaican jerk was a method of cooking pork, however, today, chicken, seafood, beef, and other meats can be seasoned in this fashion as well. The jerk cooking method consists of spice rubs, wet marinade, and to the precise cooking measures to ensure the appealing tang that makes Jamaican dishes so phenomenal.

Jamaican jerk sauce developed from escaped Coromantee African slaves in Jamaica. The Spanish colonists deserted Jamaica in 1655, leaving behind African slaves to inhabit the island. As a result of their abandonment, these former slaves used herbs and spices available to them on the island such as Scotch bonner pepper, which is the most popular spice found in Caribbean jerks, to create the renowned Jamaican jerk cuisines. Contributing to the Scotch boner pepper, pimento also makes up an important part of the jerk seasoning techniques. Jerk is a complex blend of seasons that include scallions, onions, salt, thyme, black pepper, and other spices. All of the jerk ingredients grow on Jamaica’s fertile green landscape.

Jerk cooking and seasons has become worldwide, and now different forms of jerk can be found in restaurants where Caribbean background exists, such as the United States, the United Kingdom, and Canada. The jerking method has evolved after time as well, from using pit fires to oil barrels to recreate the smoked pit flavor.