Caribbean jerk sauce > Info > Jerk sauce

Jerk sauce

Jerk sauce is used in a style of cooking that’s native to Jamaica where a piece of meat is marinated or dry-rubbed with a very hot spice mixture called Jamaican jerk spice.  Chicken and pork are typical meats that are coated in this spicy substance.  Modern recipes expanded the scope of uses to tofu, sausage, beef, shellfish, and fish.  Allspice and Scotch bonnet peppers are two major ingredients in jerk sauce.  These peppers are among the hottest on the planet.  Garlic, thyme, nutmeg, scallions, cinnamon, and cloves are other ingredients that make an appearance.
Meats cooked using this cooking method are best when smoked.  Allspice leaves, berries and wood are added to the process to give the meat its distinctive flavor.  The mixture is often used as a dry rub, but it can also be used as a sauce.  All you have to do is put the ingredients into a blender and blend them until their consistency is similar to a sauce.  In one recipe we found, it included ingredients stated earlier with the addition of brown sugar and soy sauce.
It appears you can have a jerk sauce with most any ingredient as long as it’s flavorful and keeps with the tradition of jerk cooking.  When you find the sauce that works for you, marinate it with your meat for as long as possible.  The longer you marinate your favorite meat, the more it’s going to be infused with the delicious flavors of this robust sauce.  Slather more on it when it comes time to eat.  You can never have enough.