Definition: The technique of “jerking” meats is thought to have originated with Jamaica's Maroons, descendents of slaves who were freed from their Spanish masters and lived in the island’s most remote mountain areas. The meat is first marinated for hours in a spicy mix of peppers, pimento seeds, scallion, and thyme, then cooked over an outdoor pit lined with pimento wood. (The Maroons did the cooking underground to hide the smoke from their enemies.) The low heat allows the meat to cook slowly, retaining the natural juices while becoming infused with the flavor of the wood and the different spices. In addition to the traditional jerk chicken, visitors to Jamaica can sample such delicacies as jerk lobster, conch and sausage -- even jerk yam.
Pronunciation: "jurk"
Also Known As: Jerk
Common Misspellings: Jerked
Examples:
Jerk chicken is one of the authentic delicacies of Jamaican cuisine.
