Beer Salmuera
This beer salmuera with Samuel Adams is my take on an Argentinian brine for grilled meats. Truly makes everything next level.
Servings: 4 people
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!
Notes
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.
Nutrition
Calories: 284kcal | Carbohydrates: 5g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 3499mg | Potassium: 64mg | Fiber: 1g | Sugar: 0.03g | Vitamin A: 15IU | Vitamin C: 0.5mg | Calcium: 24mg | Iron: 0.5mg