5 jerk recipes

Homemade Jamaican jerk seasoning paste with allspice, scallions, thyme, scotch bonnet pepper, and fresh lime juice. Blend and rub on any meat for authentic island heat.

Jerked pork tenderloin seared then stacked on rice with sautéed portabello mushrooms, all drenched in a spiced cream sauce with allspice, coriander, and Worcestershire. Caribbean heat meets French technique on one plate.

A trail-worthy chili made from beef jerky, chili powder, cumin seeds, and oregano simmered low and slow until the jerky rehydrates and turns tender. No fresh meat or refrigeration needed.

Berks County potato custard pie, a Pennsylvania Dutch classic with mashed potato, lemon juice, lemon zest, and whipped egg whites in a flaky crust. Light and tangy.

Traditional pemmican made from ground caribou jerky, cranberries, raisins, brown sugar, and rendered suet. A high-energy survival food with deep Indigenous roots.