Jerk Seasoning

Principally Jerk seasoning recipe have to rely upon two items: Allspice (spanish name pimiento and having smell similar to cloves, cinnamon, and nutmeg spice) and Scotch bonnet peppers (among the hottest peppers). History of jerk seasoning belongs to Natives of Jamaica as they have a cooking style called jerk in which meats (all types of meats, sausage and toffu) are marinated with a fiery spice mixture called Jamaican jerk spice, from their jerk seasoning was developed. The marinated mixture also conatins cloves nutmeg thyme, garlic and cinamon, which is rubbed to meat for a night. when this meat with marinated mixture is barbecued over aromatic wood charcoal or briquettes, it gives aromatic smeel and great taste to meat. To give jerk its authentic flavor, allspice or pimento wood or berries should be placed over coals. Because allspice wood produces smell during its burning.

Jerk word is originated fromSpanish word charqui which means dried meat, from this jerk becomes common for all chefs and gourmets.. Spanish/Caribbean roots is what in which jamaican jerk ties in. and all the modern barbecueing processes,originated from this traditional processit. The closest to historical descriptions of jerk is the Caribs' method well-known all over the continents. What the caribs do? They construct a grid of green sticks some distance above a smoldering green allspice wood, fire blows in a shallow pit, they place meat on the grid and cover it again with allspice leaves to give additional flavour while this wrapping of meat traps the smoke to give meat maximum effect. Actually the merinated jerk meat is cut down into long strips and palce in the sun for drying, for use at a later date. A precaution measure is held by litting fire under the meat so that the smoke would hinder flies from laying their eggs on the uncooked meat.Later "Native Americans" adopted this method and also name it jerk meat. With time new technology changes and invents new fast mechasnism and elctrical oven which evolved Jerking over time from grill fire to old oil barrel halves to electrical oven used to bake marinated meats. Jamacian enterpreneurs recreat a more develop method my cutting oil barrels length wise attaching hinges and driling several holes for ventilation of smoke to give exception smoky taste, this story happened near about 1960.

In Jamaica and nearby Cayman Islands, Street-side grill stand or jerk stand are most frequently found grilling Jerked meat, which includes chicken and pork, with a bonus of hard dough and Jamaican fried.the jerk seasoning give starches to bread usually baked in oven and is eaten with grilled meat.. Recipes for jerk seasoning vary, and it is often debated around the grill that which chef is specialist in making mouth-watering smoky meat with jerk seasoning.

Jerk seasoning is adopted by whole of the world. Jerk seasoning can now be found at restaurants anywhere where jamacian population is situated, such as canada. Australia, united states and united kingdom.

Dry jerk seasoning includes dry brown seeds of Allspice and dry scotch pepper. These two are grinded and mix to form dry jerk seasoning. Avoid grinding these spices in grinder as the oil of allspice and scotch will destroy they plastic of grinder thorugh its smell and properties. Many continents usegarlic and thyme paste with jerk seasoning as a marinate for fish. Jerk seasoning can be store in dry form for years but with age it lost its flavor. This can be store in dark cool place with a tight lit on it. Avoid using its in large amount as it is very hottest amoung all spice and if used in large quantity then it may harm person having asthma problem.