One medium-heat batch of blended jerk marinade, enough for approximately 2–3 pounds of meat. The default uses half of a seeded Scotch bonnet or habanero so it remains comfortable for Melody.
Prepare & package
Seed the chile and begin with half. Blend the scallions, garlic, ginger, thyme, allspice, soy sauce, lime juice, orange juice, brown sugar, neutral oil, black pepper, cinnamon, and nutmeg into a cohesive marinade. Taste before raw meat is introduced; increase toward one seeded chile only if more heat is wanted.
Store & thaw
Use immediately or freeze in labeled one-batch portions. Thaw frozen marinade in the refrigerator before use.
Cook or reheat
No separate cooking is required. Coat approximately 2–3 pounds of meat, vacuum-seal, and follow the cooking instructions for the associated protein. Do not reuse marinade that has contacted raw meat unless it is brought to a full boil.
Finish & serve
For Jerk-Marinated Top Round, wipe away burnable solids after sous vide, dry the beef aggressively, and sear very briefly over extreme heat.