Sometimes the magic of a freakin’ delicious dinner isn’t in the base ingredients. It’s in the cooking process. For that reason, I’m bringing you my take on salmuera, an Argentinian brine for grilled meats that makes everything next level. Pork chops, chicken, steaks, you name it! This salmuera makes everything better.
Since I wanted to add a fun twist to a classic salmuera, I made mine with beer. And not just any beer: Samuel Adams Summer Ale, which was just perfect for this wet brine. The light, refreshing citrus flavors are exactly what I wanted for this beer salmuera!
Post sponsored by Samuel Adams
Why You’ll Love Salmuera
Using a salmuera in your grilling is just about the best secret “ingredient” out there. Argentina has historically been a major producer and exporter of beef, so they definitely know what they’re doing around a grill. Chimichurri, anyone? I figured it wouldn’t hurt to take another page out of the Argentinian cookbook, and this salmuera did not disappoint. You can cook basically anything with it!
Salmuera is Spanish for brine, and the highly concentrated salt solution is the best way to create a great crust and keep large cuts of meat juicy and tender. Typically, cooks make the salmuera with just water, but I loved the zip that Sam Summer added here. It complements the peppercorns, garlic and rosemary in the brine really well!
Looking for more South American-inspired dishes? Check out my recipes for Milanesa with Fries, Lomo Al Trapo, Stuffed Lomo Al Trapo and Smoked Picanha with Spicy Smoked Chimichurri.
Salmuera Ingredients
Salmuera: Super simple ingredients list here. Just hot water, olive oil, Sam Summer, kosher salt, black peppercorns, garlic cloves and rosemary sprigs. If you don’t have rosemary sprigs, I bet you could use bay leaves here too!
Dry Rubs vs. Wet Brines
Salt goes way beyond just food preservation methods. It’s a huge way to add flavor to your grilled meats, and these are two of the most common ways to do it. The main difference: coating a cut of meat in a mixture of salt and spices, compared to soaking the meat in a salt solution.
With dry rubs, the salt dissolves, then reabsorbs back into the meat to lock in moisture and flavor. The wet brine forces the liquid and flavor into the meat’s muscle fibers, giving you incredible interior moisture. I use both methods, depending on the recipe! Dry rubs are great for steaks and BBQ cuts like brisket or rubs, while wet brines work perfectly with meats that have less fat (think chicken, turkey or pork chops). We’re just basting with this beer salmuera, so we avoid some of the drawbacks of a wet brine, like the crust not developing the way we want.
How to Make Salmuera
Easiest flavor boost you’ll take on all day! Mix together 2 cups hot water, 1/2 cup olive oil, 12 ounces Sam Summer, 2 tablespoons kosher salt, 1 tablespoon black peppercorns, 2 garlic cloves and 2-3 rosemary sprigs. Let it sit for 15 minutes to soak in all the flavors.
Then, when you’re ready to grill, slowly baste or brush the outside of any meat with salmuera while you’re cooking. It’ll add flavor and help it cook better!
What to Serve with Salmuera
Like I said, this beer salmuera goes with basically any meat. Check out my posts for The Best Grilled Steak Recipes, The Best Chicken Leg Recipes and Best Picanha Recipes to get some inspiration!
Leftovers and Reheating
Once you make the salmuera, you can then stash it in the fridge for up to a week. No need to reheat! Just bring it out to your grill whenever you’re ready to cook.
All the Meats
FAQs
I’d say every 3-5 minutes, then flipping whatever you’re cooking each time you put on the salmuera. This way, you can build up flavor and keep the exterior moist without washing off that freakin’ delicious crust.
You can, but I think it’s better to baste rather than soak. With basting, you get both the crust AND the flavor!
Yup! Since you’re basting with the salmuera over a hot grill, the alcohol evaporates quickly on contact with the heat, leaving behind that incredible Sam Summer flavor.
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Beer Salmuera
Ingredients
- 2 cups Hot Water
- ½ cup Olive Oil
- 12 oz Sam Adams Summer Ale
- 2 tbsp Kosher Salt
- 1 tbsp Black Peppercorns
- 2 Garlic Cloves
- 2-3 Rosemary Sprigs
Instructions
- Mix all the ingredients together and let sit for 15 minutes to soak all the flavors.
- Slowly baste or brush the outside of any meat while cooking with the Salmuera to add flavor and help cook better!
