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A plate of jerk chicken (right), with rice, plantains, carrots and green beans. Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, lamb, vegetables, and tofu. Jerk seasoning principally relies upon two items: allspice (called pimento in Jamaica) and Scotch bonnet peppers.
Mix Jerky Spice seasoning with water. Place Jerky marinade and meat in a storage bag, seal and shake to mix completely. Refrigerate meat and Jerky marinade 8 to 24 hours. Place meat on dehydrator trays and dry at highest temperature setting 5 to 10 hours, or until done.ry jerky at highest temperature (160 degrees F) until jerky is leathery.. It will take 4 to 15 hours to dry. Jerky Made from Sliced Meats: Combine: 1 pound lean meat, cut into 1/8 to 1/4 thick strips with 1/4 cup water, add 1 packet NescoÂ®/American HarvestÂ® jerky spice and cure.