Jerked meat is a method of preserving and flavoring meat, primarily associated with Caribbean cuisine, particularly Jamaica. The process involves marinating the meat in a mixture of spices, including allspice, thyme, and Scotch bonnet peppers, before drying it. This technique not only enhances the flavor but also extends the meat's shelf life. Traditionally, jerked meat is made from pork or chicken, but other meats like beef and fish can also be used. The drying process can be done using various methods, including air drying or smoking, which adds a distinct taste. Jerked meat is often served with rice and peas or as a filling in sandwiches.