Juliana Hot Jerk Seasoning
Grab an 50 pound container of this top rate jerk seasoning product from Juliana!!
A truly original Jamaican seasoning from the hills of Portland, made from escallion, hot peppers thyme and our own spices including “Pimento” and “Ginger” (the best flavours in the world). Rub or marinade into any meats, poultry, and fish; leave for a while, then roast, bake, broil, steam or fry. Mmm, simply delicious.
Jerk seasoning principally relies upon two items: allspice (called “pimento” in Jamaica) and Scotch bonnet peppers. Other ingredients may include cloves, cinnamon, scallions, nutmeg, thyme, garlic, brown sugar, ginger, and salt.
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.
The cooking technique of jerking, as well as the results it produces, has evolved over time from using pit fires to old oil barrel halves as the container of choice. Around the 1960s, Caribbean entrepreneurs seeking to recreate the smoked pit flavor in an easier, more portable method came up with a solution to cut oil barrels lengthwise and attach hinges, drilling several ventilation holes for the smoke.
These barrels are fired with charcoal, which enhances the spicy, smoky taste. Alternatively, when these cooking methods are unavailable, other methods of meat smoking, including wood burning ovens, can be used to jerk meat. However, oil barrels are arguably one of the most popular cooking methods for making jerk in Jamaica. Most jerk in Jamaica is no longer cooked in the traditional method and is grilled over hardwood charcoal in a steel drum jerk pan.
So you need to try a 50 pound tub of this highly rate Juliana hot jerk seasoning today!!!
Juliana Hot Jerk Seasoning 50 Lb. Container