If you're not grilling over Pimento Wood, you can't call it Jerk!
Jamaican Jerk is an aromatic grilled-meat dish primarily associated with Jamaica but common throughout the Caribbean. Jerk refers to a style of cooking in which the main ingredient – often chicken but sometimes other meat, seafood or vegetables – is coated in spices, poked with holes to distribute the marinade and slow-cooked over a fire or grill. Traditionally the firewood is green pimento wood positioned over burning coals, and the resulting smoke is key to the flavour of the dish.
What does ‘Jerk’ mean?
Food historians tell us that “Jerk” is a Spanish word from the Peruvian “Charqui” meaning dried strips of meat. Hence the term “Jerky”. The word started as a noun and became a verb meaning “to poke holes” in the meat so the spices could permeate it. It could have come from turning the meat in the marinade or from how some people jerk a strip from the roast on the BBQ. We may never know for sure.
Contains: 1Kg bag of small chunks of pimento wood of different shapes and sizes.
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