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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.
Traditionally, jerky is long, thin strips of meat (most commonly beef) that is salted and sun-dried. Native Americans have long used this drying process to preserve meats and fish for winter or traveling. The meat was often reconstituted to create hearty soups and stews, and this concept still works.nswer: Our forefathers dried meats and seafood into jerky as a matter of necessity, to preserve the food for long periods without refrigeration. Nowadays, we consider jerky as a convenience food, perfect for hikers, campers, or just an easy, non-messy snack.