All the goodness of our regular Jerk Seasoning wet rub but with added citrus for easy hands free prep, just pour over meat or fish & marinate.

"Maximum respect brother."

Traditional Jamaican Jerk Seasoning is the fundamental of Jamaican Jerk BBQ, the roots of roadside and back yard cuisine. In town or country, mountains or beaches, you will always find the sweet scented smoke emanating from the flames of a cut down oil drum or smoldering charcoal pit. Local folklore tells of Jerk having been created by the Maroons, runaway slaves, as a seasoning for wild pig which was smoked over green pimento leaves and buried in the hillsides of the Blue Mountains to avoid detection from the English Redcoats. This very versatile rub adds an authentic kick to chicken, lamb, beef, pork, fish & vegetarian dishes. Kiwis have found it to be awesome with salmon, mussels, and tofu.

Method:  Simply rub a small amount of Jerk, 30-50g per kilo of meat, and let marinate for a few hours, or for best results, overnight. We recommend mixing Jerk with olive oil or soy sauce and fresh lemon or lime juice to help distribute the seasoning evenly and absorb the spicy flavours. Then after marinating, slow cook after browning on a barbeque or in your oven.

 Sizes Available: 355ml