JAMAICAN JERK SEASONING

A dinner of Jamaican jerked chicken or pork accompanied by bread and washed down with an icy bottle of Red Stripe is hard to top—especially when savored on the white sand beaches of Negril as the sun gently comes to rest on the deep blue Caribbean Sea.

The Jamaican tradition of jerking (or seasoning) meat is thought to descend from Jamaican slaves, known as Maroons, who escaped from the British in the 17th century. Their technique of marinating and slow-cooking meats (traditionally wild boar) remains a delicious hallmark of island cuisine.

Outside of the Caribbean, Spice Islands Jamaican jerk seasoning is as authentic as is gets for recreating this mouthwatering barbecue flavor.

Use primarily as a rub for all types of meats, or when time permits you can also make a delicious marinade by combining the seasoning blend with two parts oil and one part each soy sauce and vinegar.

One taste and you’ll say it’s “Irie,” the Jamaican word for all things good.

TRY IT WITH…
Chicken & Pork
Chops & Ribs
Steaks
Seafood Kebabs
Marinades