Jerk Chicken Rub

!±8± Jerk Chicken Rub

We make a Jerk Chicken Rub

Jerk Chicken Rub

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Walkerswood Traditional Jamaican Jerk Seasoning 10 Oz (Pack of 12)

!±8± Walkerswood Traditional Jamaican Jerk Seasoning 10 Oz (Pack of 12)

Brand : Walkerswood | Rate : | Price :
Post Date : Nov 25, 2011 08:21:04 | Usually ships in 1-2 business days

Walkerswood Traditional Jamaican Jerk Seasoning 10 Oz (Pack of 12)

The perfect blend of spices

More Specification..!!

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The History of Beef Jerky

!±8± The History of Beef Jerky

Jerky was first introduced by the South American (Peru) native tribe called the Quechua (part of the ancient Inca Empire) in 1550. The product (Ch'arki), was boned and defatted meat (deer, elk, or buffalo) cut into slices and rubbed with salt. This meat was rolled up in the animal's hide for 10-12 hours and then sun dried or smoked over fires.

In South America, the Native Americans ate sun-dried venison and buffalo called tassajo, which was made with strips of meat dipped in maize flour, sun and wind dried, and then tightly rolled up into balls. North American Cree Indians mixed berries and suet (fat) with pounded cooked meat and pressed into concentrated small cakes to make pemmican.

Biltong came from pioneering South African forefathers who sun dried meat while traveling across the African subcontinent. Folklore has it that African tribesmen would place strips of venison under the saddles of their horses to tenderize and spice the meat! Seasoning became a blend of vinegar, salt, sugar, coriander and other spices.

The Indians and early settlers dried meat primarily from deer, elk or buffalo using salt, whatever spices they had and sun drying. As the Spanish arrived, the name evolved to charqui. Most travelers preferred to pound the charqui between large stones and boil it in water before eating. During ocean exploration and colonization, the Spanish sailors stocked the pacific islands with goats. What couldn't be eaten would then be cut into strips and hung in their ships to air dry. When the Spanish Conquistadors invaded the Americas, they were surprised to see the natives of North America drying meat as well. Soon, the natives adopted the Spanish term, Charqui, only adding their accent; the word "jerky" first came to be.

North American Pioneers would first dry meat by hanging it on the outside of their covered wagon sun drying (2-3 days). Another method was to build a scaffold over a slow fire and smoke the strips. While the heat and smoke would complete the process in half a day, the smoking method required a stopover; it wasn't long before awareness for disease and germs became prevalent and smoking became the norm.

Today jerky is made from thin strips of virtually any meat or from ground or chopped and formed meat. Manufacturers spice and dehydrate the product; some introduce smoke or using liquid smoke for flavoring.

The History of Beef Jerky

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**UPDATE**DMV Meet & Greet: LOCATION & DATE

!±8± **UPDATE**DMV Meet & Greet: LOCATION & DATE

Date: Dec 3 @ 6pm Here is the link to the location: INDULJ 1208 U Street NW Washington DC 20009 induljdc.com The Menu: Salads House Salad 8 spring mix greens, tomatoes, carrots, with signature vinaigrette 1208 U 8 baby spinach, tomatoes, crumbled blue cheese, egg wedges, candied pecans and dried cranberries with a raspberry vinaigrette. Add 5 for grilled chicken breast, add 7 for grilled salmon Grilled Chicken Salad 12 with peppers, onions, spinach, tomatoes, egg wedges, cucumbers, and cheddar cheese Small Plates Down Home Spring Rolls 10 fusion at its best! Our yellow rice and ground turkey, deep-fried in a crispy wonton wrapper. Pulled BBQ Muffin 8 a jumbo homemade corn bread muffin stuffed with pulled BBQ chicken. Skewer Trio 12 salmon, beef and chicken skewers served over yellow rice Louisiana Catfish Nuggets 11 crispy fried catfish nuggets served with homemade Remoulaude sauce. My Uncle Shrimp 10 shrimp seasoned with our Uncle's secret blend of spices, covered in a curry sauce, over a bed of romaine lettuce Indulj Sliders - (Chicken or Beef) 12 Bite size burgers severed with onions, lettuce, mayo, ketchup and your choice of steak fries or sweet potato fries Baby Portabella Mushrooms 8 stuffed with cream cheese and salmon lightly battered and fried Pasta Fettuccini Pasta 16 with chicken, broccoli and homemade Alfredo sauce Bowtie Pasta 16 served with salmon and peas in a pink vodka sauce Seafood Linguini 18 clams, shrimp, mussels and scallops in a spicy fresh tomato ...

**UPDATE**DMV Meet & Greet: LOCATION & DATE

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Savor The Secrets Of Jamaican Jerk Sauce

!±8± Savor The Secrets Of Jamaican Jerk Sauce

Jamaican Jerk is a special jerk type cooking offered from Jamaica to the rest of the world. Jerk cooking is almost a 250 years old style of authentic Jamaican cooking. It was brought in slaves to Jamaica. Jamaican Jerk sauce is special for the fresh spices from Jamaica, which are world famous for its natural oil and aromatic contents and are low on cholesterol content compared to other spices. The combination of spices increases the appetite for Jerk food and the traditional way of serving calls for Jamaican festivals.

The Jamaican Jerk sauce should be refrigerated to get a long shelf life. To make it spicy, you may even add any hot pepper sauce of your choice. Jerk sauce is special for its blend of spices, which reflects the sweet, spicy, hot and charismatic lifestyle of Jamaica. The blend of spices gives the jerk sauce a very special pungent taste. Jerk food prepared from the sauce is healthy for weight watchers and is low on cholesterol.

Marinate and seasoning with Jerk sauce

You need to marinate the poultry overnight with Jerk sauce. The trick is to rub the seasoning well under the skin of the chicken and marinate it with the skin intact. While seasoning beef shoulders, always make shallow cuts and don't forget to rub your Jerk Sauce thoroughly on the fish steak.

Grilling and cooking

Grilling with jerk bar-b-q sauce will have to be done on the lowest heat till fully cooked. The grilling is done in a fire pit or a closed barbecue smoke pit for two hours. Another secret is to use Pimento branches with charcoal or an aromatic wood to get the true flavor.

If you are trying out Jerk at home, then keep in mind to refrigerate the marinated meat for at least 30 minutes before grilling. Another 'know-how' for creating lip smacking Jerk barbecue is to cook the barbecue over a very hot covered grill, using water-soaked mesquite chips on the coals. This would bring the authentic Jamaican flavor to your BBQ.

Jerk cooking is the authentic Jamaican way to cook pork, chicken, beef and seafood. Though the word 'Jerk' remains a mystery, the name works wonders. On weekend nights at Kingston, smoke can be seen like fog coming from the various Jerk stalls on the sidewalks. The stands do their bit to collect business but one must admit that the authentic flavor and aroma is still reserved with these Jerk cooking maestros

When you are in Jamaica do visit these sidewalk barbecue stalls and savor the Jamaican Jerk dishes and other Jamaican specialties like Ackee and salt fish, curry goat, Mackrel Rundown etc. These Jamaican stalls prepare Jerk food in the same process as the originator. The cozy atmosphere, warm and friendly service, authentic Jamaican cuisine and Reggae Music all under one roof will be an awesome experience.

Savor The Secrets Of Jamaican Jerk Sauce

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