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Traditional Jerk Meats (Chicken, Fish, Beef, Pork)

Traditional Jerk Meats (Chicken, Fish, Beef, Pork)


We'll delve into the details elsewhere about jerk style cuisines.  Here we want to give you a quick and easy guide on using our Jammin' Jerk Marinade and Smokin' Jerk Barbecue Sauce products to delight yourself and your guests with your very own authentic jerk style cuisine.  For the most part you'll only need three items - our jerk marinade or barbecue sauce, meat, and a cooking source.  Use additional seasonings sparingly as our marinades are a complete seasoning and no additional seasoning may be required.


  • Use a liberal amount of either of our Jammin’ Jerk Marinade or Smokin’ Jerk Barbecue Sauce.  You may also use 1 teaspoon per pound of meat as directed on the label.  
  • Meat of choice


  • Marinate meat, cover and set aside for at least 1 hour or overnight
  • Cook on grill, smoker, oven at desired temperature to desired generally recommended safe temperature: 165 degrees Fahrenheit for chicken, 140 - 145 degrees Fahrenheit for beef medium, 145 degrees for fish, 145 - 160 degrees for pork (medium)
  • Enjoy