Jammin JeRk Mild Jerk Marinade – Jamaican-Australian, Gold Award

Award-Winning Jamaican Jerk Marinade, Made for Australian Kitchens

Key Facts

• Brand: Jammin JeRk
• Origin: Australia (Jamaican-Australian recipe, est. 2014)
• Weight: 180g
• Style: Wet jerk marinade paste
• Heat Level: Mild to Medium — accessible to all palates, including families
• Key Ingredients: Chopped onion, gluten-free soy sauce, lime juice, molasses, pimento (allspice), scotch bonnet chilli, thyme, ginger, garlic, herbs and spices
• Dietary: Vegan, Paleo, Gluten-Free, All-Natural, no additives, no preservatives
• Award: Gold Medal — Australian Food Awards, July 2016
• Best Uses: Chicken, pork, fish, seafood, beef, lamb, tofu, vegetables, kangaroo
• Shipped from: Sydney, Australia

Jamaican Heritage, Australian Roots — Gold Medal Flavour

Jammin JeRk was established in 2014 by a Jamaican-Australian who grew up with jerk seasoning as part of everyday life and arrived in Australia to find that no one was doing it properly. In July 2016, less than two years after launch, the Mild Jerk Marinade took home Gold at the Australian Food Awards — independent confirmation from Australia’s food industry that this is the real thing.

What makes it different from supermarket imitations is the commitment to the authentic jerk formula. True Jamaican jerk hinges on two foundational ingredients: scotch bonnet peppers for heat (fruity, aromatic, fierce) and pimento — also called allspice — for the warm, clove-like depth that underpins every great jerk. Jammin JeRk’s recipe emulsifies these into a wet paste with lime juice, molasses and gluten-free soy sauce, creating a marinade that clings to meat, penetrates deeply, and caramelises beautifully on the grill. The result is a complex, layered flavour that no dry rub can match.

The Mild variant is calibrated for Australian households — approachable heat that doesn’t alienate family members who are new to Caribbean food, while still delivering the aromatic complexity and authenticity that the Jamaican diaspora expects. If you want to step up the heat, the Jammin JeRk Hot Marinade uses a third more scotch bonnets for a significantly fiercer experience.

How to Use

1. Prepare your protein: Score chicken thighs, pork shoulder, or your chosen protein with deep cuts to allow full marinade penetration.
2. Apply 2–3 tablespoons per 500g of meat, working the paste thoroughly into all surfaces and scored cuts.
3. Marinate: Refrigerate for at least 4 hours — overnight is strongly recommended for the full flavour experience.
4. Cook: Grill on the BBQ for caramelised, smoky jerk bark. Alternatively, roast at 180°C or pan-fry for indoor cooking.
5. Versatile use: Also outstanding as a stir-fry sauce, dipping sauce base, or flavour boost in soups and stews.

Serving Suggestions

• Jerk Chicken Feast: Grilled jerk chicken with Caribbean rice and peas and coleslaw — the classic combination.
• Jerk Kangaroo: Try it on kangaroo fillets for a distinctly Australian-Caribbean fusion — marinate 2 hours, sear hot and fast.
• Jerk Stir Fry: Use as a stir-fry sauce with chicken strips, capsicum, and spring onions over jasmine rice — ready in 15 minutes.
• Step up the heat: Try Jammin JeRk Hot Marinade for the full scotch bonnet fire experience.

“`

—