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J

JERK: Originally the name given to dried beef or venison (called jerky by sailors). Jerking was the process used before the invention of refrigeration to preserve meat on long voyages. The jerked meat was unappetising, and cooks added strong flavours to disguise this. "Jerk" has now come to mean the fiery paste used to marinate the meat rather than the meat itself.

JULIENNE: Cut into thin, matchlike strips with a knife or food processor (fruits, vegetables, meats).