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Willy’s Foods Jamaican JerkTM
No Sugar Added, Low-Calorie, Gluten Free, Fat-Free, Cholesterol-Free, Vegan, No Nuts, No Dairy, No Preservatives, No Dyes or Genetically-Modified Foods.
Our first product was Willy’s Jamaican Jerk... Bill traveled to Jamaica through the 1990s and first tasted Jamaican jerk, wood-smoked on a grill fashioned from a 55-gallon drum. He collected and tested jerk recipes for 13 years before creating, then formulating his own favorite version.
Marinating meats in Willy’s Jerk not only imparts delicious aromatic flavor, it also effectively adds moisture to the interior of the meat through an effect referred to as “brining”. Also, vinegar tenderizes meats of all types.
When any meats or vegetables combined with Willy’s Jerk are roasted, broiled, fried, sautéed or grilled and browned by the heat, this all-natural product produces a flavor and aroma found in no other commercial sauce. Most Jamaican style jerk on store shelves in the USA is made primarily of corn syrup. Imported brands not laden with corn syrup compete almost entirely in the “hot” category (not our market).
Ingredients: Ground onions, jalapeno peppers, tamari, water, cider vinegar, salt, spices and herbs and fresh ginger.
Directions: Shake well. Use at least 2 oz. of sauce per pound. Brush on or marinate meats and tofu in plastic bag 1-48 hours, fish 1 hour, portabellas 1 minute. Oil and grill covered, broil or roast at 4500 F. Serve extra sauce on the side. Refrigerate up to two weeks after opening.
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