In jerk cooking, you must use pimento wood sticks, chips, leaves and berries for an authentic Jamaican jerk taste. Each has a distinct flavor, so you'll want to try both. In jerk seasoning you can choose either a dry jerk rub or a wet jerk marinade. The word "jerk" is used in seasoning and in cooking. They stuffed the meat with peppers and herbs, wrapped it in leaves, and placed it in a pit with slow-burning pimento wood. Jerk originates from the Carib and Arawak Indians who, in order to preserve their meat, slow-cooked it with citrus and spice. Jamaicans credit the Maroons, who used hot peppers to season the meat, then slowly cooked it over smoke. (If you have a sensitive stomach, you can use leeks instead) one head of garlic 12 scotch bonnet or Habanero peppers (deseeded) two ounces of vinegar - cane if you can find it, but white vinegar works well also one bunch of fresh thyme four tablespoons each: easy spice meat seasoning and easy spice chicken seasoning or: 1 tablespoon of paprika 1 tablespoon freshly ground nutmeg 1 tablespoon freshly ground cinnamon 1 tablespoon freshly ground black pepper 1 tablespoon white pepper 2 tablespoons of brown sugar 2 oz dark rum (optional).
Ingredients: 1/2 liter (2 cups) of “Soya” sauce - or regular 1 handful of pimento grains - or about four tablespoons of freshly ground allspice one bunch of scallions or green onions.
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