The word "jerk" refers to the spice rub, a wet marinade and mop sauce made from it, and to the particular cooking technique.

[14] Jamaican jerk sauce primarily developed by these Maroons, added flavour to wild hogs which were seasoned with herbs and allspice, and then slow cooked over pimento wood.

As such, Jamaican jerk has developed a global following, most notably in American, Canadian and Western European cosmopolitan urban centres.

[20] The cooking technique of jerking and the results it produces, have evolved over time— from using pit fires to grilling over coals in old metal barrel halves.

[21] Around the 1960s, Caribbean entrepreneurs seeking an easier, more portable method of jerking, began cutting oil barrels lengthwise, adding holes for ventilation and hinged lids to capture the smoke.

Other ingredients may include cloves, cinnamon, scallions, nutmeg, thyme, garlic, brown sugar, ginger, soy sauce, vinegar, and salt.

[24][25][26] Jerk seasoning was originally used on chicken and pork, but in modern recipes it is used with other ingredients including fish, shrimp, lobster, conch, shellfish, beef, sausage, lamb, goat, tofu, and vegetables.