Only the Maroons continued the practice of hunting wild hogs and jerking the pork. ![]() While all racial groups hunted the wild hog in the Jamaican interior, and used the practice of jerk to cook it in the seventeenth century, by the end of the eighteenth century most groups had switched to imported pork products. It is speculated that the Taíno developed the style of cooking and seasoning. It appears that these runaway slaves learned this practice from the Taíno. ![]() During the invasion of Jamaica in 1655, the Spanish colonists freed their enslaved Africans who fled into the Jamaican countryside, intermingling with the remaining Taínos and becoming some of the first Jamaican Maroons. Historians have evidence that jerked meat was first cooked by the indigenous Taíno. Jerk cooking has developed a global following, most notably in American, Canadian and Western European cosmopolitan urban centres. ![]() The word jerk refers to the spice rub, wet marinade, and to the particular cooking technique. The term jerk spice (also commonly known as Jamaican jerk spice) refers to a spice rub. The word jerk is said to come from charqui, a Spanish term of Quechua origin for jerked or dried meat, which eventually became the word jerky in English.
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