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A hot spice mixture, native to Jamaica is used for jerk cooking which includes dry rubbing or wet marinating of the meat. The unique taste is acquired by various cooking method and the noted ingredients in the mixture. Jerk cooking has evolved globally over a period of time. Jerk seasoning was originally used on chicken and pork, but in modern recipes it is used with other ingredients including tofu, fish, shrimp, shellfish, beef, sausage, lamb, goat and vegetables