In Jamaica, jerked meat is traditionally prepared by coating the meat with special seasonings and cooking it on a lattice of smoking pimento branches over hot coals. For that same unique flavor, spread Busha Browne's Spicy Jamaican Jerk Sauce on pork, steak, chicken, or fish prior to grilling. A dash of Jerk sauce added to soups, dips, or marinades is equally delicious.
Jerked pork is unique to Jamaica. In the Seventeenth century, fugitive "Maroons" depended on this original practice of cooking.
Traditionally, Busha Browne jerked meat is coated with seasonings and cooked on a lattice of smoking pimento branches over hot charcoal. The mouth-watering aroma from street-side barbecues entices many a hungry traveler!
Product of Jamaica
5 ounces (142 milliliters)