The Legend of "Jerk"

The jerk explosion began in the 1930's in the Boston Beach area of Jamaica (the North Eastern end of the island). It was there that the first jerk stands appeared, although they are now quite common in many areas, especially around the tourist resorts. The practice possibly evolved from the Maroons, although the first report of cooking in this style is by a French priest named Pere Labat who, in his memoirs of 1698, described a picnic he organised on the island of Martinique, after the style of the 'boucaniers'.

A jerk pit was built from four forked sticks, about four feet long and as thick as your arm and these were driven into the ground to form an oblong structure about four feet long by three feet wide. Crosspieces of wood were placed in the forks of these posts and then a grill arranged on this. A pig was placed on this bed on its back, the belly wide open and kept in position with sticks to prevent it from closing when the fire is lighted.

The belly of the pig must be filled with lime-juice and plenty of salt and crushed pimento.. A large calabash or gourd full of gravy and another full of lime-juice, pepper, salt and pimento stands in the centre of the table and from these, each guest mixes his gravy according to his taste. Later still in "Lady Nugent's Journal, March 1802", she describes jerked hog dressed in the style of the Maroons, who spiced their meats heavily in order to preserve them better. The term "jerk" is thought to refer to the process of turning the meat while it is cooking over the pimento wood fires.

Mr. Happy's Sauce Company has brought this flavor to you in our Genuine Jamaican Jerk Marinade. Fresh ground Jamaican allspice, onions, vinegar and other island secrets, will make for one happy cookout! Try some! It tastes like, MORE!