Jerk is a traditional ethnic food that has entered America’s culinary mainstream. In the process, it’s lost a lot of its fire, spice, and salt. Here’s how they make it in the birthplace of jerk—a town called Boston Beach on the north coast of Jamaica. Count yourself lucky to have a blender. In Boston Beach they grind the seasonings in a hand-cranked spice mill. Use the jerk marinade to marinate chicken legs or breasts for three hours, pork for six hours, and fish fillets or shrimp for one hour.