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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.
Occasionally you may see a white film or powdery white coating on beef jerky. White crystals may form if too much salt or sugar were used in the marinade. During drying, the excess salt or sugar from the marinade can crystallize on the surface of the meat as the moisture content of the meat is reduced.