"Jerking" is the process of spicing and grilling meats, poultry, and even vegetables, although the most popular are jerk pork and jerk chicken. The resulting food yields a spicy-sweet flavor and a tender texture. Jerk is also used as a noun when describing the dry or wet seasoning mix used to jerk a particular food.
A special sauce made from over fifteen different spices and herbs, this jerk sauce has been further perfected in Canada by Auntie Bev (originally from Jamaica) to add a little "Oomph!" to your barbequed meats or poultry.
This sauce is also good for flavouring seafood, stews, soups, gravies and oven roast.
You can make jerk chicken wings, jerk pork sausages and jerk meatballs.
Add jerk sauce to your veggie dip for a fun taste and conversation topic.
Jerk sauce has a unique natural flavour that sets it apart from other sauces.
in your favorite supermarket!
She will being giving demonstrations in how to use these authentic Jamaican sauces!
Auntie Bev was born in St. Catherine, Jamaica. She studied food science and cookery at the Amy Baily school for girls in Kingston. She later moved to Canada to further her studies. She is a graduate of the Chef program at the Vancouver community college. She also took food management and food safety courses at the British Columbia Institute of Technology in Vancouver.
"Auntie Bev's Jerk Pit" at the Carribean festivals in Vancouver has been a major attraction with long line-ups as people anxiously wait to get a taste of Auntie Bev's delicious Jerk chicken!
