Sunrite Jerk Sauce brings that truly Jamaican jerk flavour to your meal as a condiment at the dinner table. You could even add it in cooking during meal preparation for that hint of jerk flavour.
As a true Aussie, adding a sauce is a must to enjoying your meal. What better sauce to use than the Sunrite Jerk Sauce with its blend of fruit purees and pepper, to complement your Jamaican jerk seasoned food.
Jerk is a style of cooking meat that Jamaica is famous for. It involves the use of hot peppers, usually scotch bonnet pepper. This Jamaican method of cooking involves placing highly spiced meat over a pimento wood fire and allowing it to cook slowly. It was a local option to salt curing which helped to prevent spoilage in the tropical heat. The liberal amounts of indigenous spices and peppers preserved meats and made them taste delicious when cooked over the open fire.
Jerk cooking has progressed in Jamaica from cooking in the ground to the familiar sights of the steel drums or “Jerk pans”, barbeques or kitchen ovens in Jamaica. These Jerk pans can be found all over Jamaica on the street-side where jerk meats, mainly pork and chicken, can be purchased. You even have the option of choosing how spicy you want your Jerk meat.
The Jamaican term jerk thus has a much longer history than the term Jerky, in common usage in Australia. The Aussie Jerky is lean trimmed meat that has been cut into strips and dried to prevent spoilage. It is cited as originating in the 19th Century from the American Spanish work charqui (translated to beef jerky or jerk). This compares to the Jamaican Jerk, a technique established by the Arawaks (Tainos), original natives of Jamaica from about 800CE.
Come visit Jamaica by adding this jerk sauce to your favourite meal, without the expense of the air fare.
Water, Fruit Purees (banana, papaya, tamarind, pineapple, mango), Brown Sugar, Escallion, Vinegar, Modified Corn Starch, Hot Peppers, Approved Spices, Salt, Caramel, Thyme, Potassium Sorbate.