[et_pb_section fb_built=”1″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n
N\u00e5r man vacuum-salter, skal k\u00f8det ligge vacuumpakket med salten i 4-6 dage p\u00e5 k\u00f8l\u00a0<\/span><\/p>\n Der siger man gerne at salten tr\u00e6kker 1 cm ind i d\u00f8gnet – Vacuum-saltning har ogs\u00e5 den fordel at din r\u00f8gvarer ikke kan optage mere salt end du har tilsat – Det er altsa\u030a lige meget om det salter i 4 eller 10 d\u00f8gn.<\/span><\/p>\n Der skal bruges 2,4% salt 0,7% sukker pr kg k\u00f8d. og man kan s\u00e5 ogs\u00e5 tils\u00e6tte for eksempel 0,3% peber blanding pr kg k\u00f8d.<\/span><\/p>\n S\u00e5 det kommer til at se s\u00e5dan her ud – 24 gram salt (12 gram alm salt & 12 gram nitritsalt) pr kg k\u00f8d,\u00a0 <\/span>7 gram sukker pr kg k\u00f8d, 3 gram 9 peber pr kg k\u00f8d<\/span><\/p>\n \u00a0<\/span><\/p>\n Ingredienser:<\/strong><\/span><\/p>\n <\/p>\n Fremgangsm\u00e5de Saltning:<\/strong><\/span><\/p>\n <\/p>\n Fremgangsm\u00e5de T\u00f8rring Borniak r\u00f8govn:<\/strong><\/span><\/p>\n <\/p>\n Fremgangsm\u00e5de T\u00f8rring:<\/strong><\/span><\/p>\n <\/p>\n Fremgangsm\u00e5de r\u00f8gning Borniak:<\/strong><\/span><\/p>\n N\u00e5r du har t\u00f8rret k\u00f8det med bl\u00e6seren\u00a0<\/span><\/p>\n <\/p>\n Fremgangsm\u00e5de r\u00f8gning:<\/strong><\/span><\/p>\n <\/p>\n Modning:<\/strong><\/span><\/p>\n N\u00e5r baconen er r\u00f8get s\u00e5 skal det modne for at salt og r\u00f8g kan fordele sig helt i k\u00f8det, men det kan dog spises straks – Modnings tid 1 uge til 4 mdr i k\u00f8leskab ved 5\u00b0 alt efter hvor h\u00e5rdt \/ fast man gerne vil ha det, ligesom smagen ogs\u00e5 \u00e6ndre sig.<\/span><\/p>\n [\/et_pb_text][et_pb_divider _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_divider][et_pb_gallery gallery_ids=”13581,13580,13579″ posts_number=”14″ show_title_and_caption=”off” zoom_icon_color=”#ffffff” _builder_version=”4.19.1″ pagination_font_size_tablet=”51″ pagination_line_height_tablet=”2″ global_colors_info=”{}”][\/et_pb_gallery][et_pb_text _builder_version=”4.19.4″ _module_preset=”default” hover_enabled=”0″ locked=”off” global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n Borniak R\u00f8govn (DK)<\/a> Gruppen p\u00e5 facebook med tips, tricks og r\u00f8getider til din borniak r\u00f8geovn [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Vacuum Saltet Bacon N\u00e5r man vacuum-salter, skal k\u00f8det ligge vacuumpakket med salten i 4-6 dage p\u00e5 k\u00f8l\u00a0 Der siger man gerne at salten tr\u00e6kker 1 cm ind i d\u00f8gnet – Vacuum-saltning har ogs\u00e5 den fordel at din r\u00f8gvarer ikke kan optage mere salt end du har tilsat – Det er altsa\u030a lige meget om det […]<\/p>\n","protected":false},"author":1,"featured_media":13580,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[381],"tags":[174,211,377],"class_list":["post-10019","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-koldroeget-koed","tag-bacon","tag-koldroegning","tag-vacuum-saltet"],"_links":{"self":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/10019","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/comments?post=10019"}],"version-history":[{"count":15,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/10019\/revisions"}],"predecessor-version":[{"id":14746,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/10019\/revisions\/14746"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/media\/13580"}],"wp:attachment":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/media?parent=10019"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/categories?post=10019"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/tags?post=10019"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
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Hjemmelavet P\u00e5l\u00e6gs-P\u00f8lser (DK)<\/a>\u00a0\u2013 Gruppen p\u00e5 facebook med tips, tricks og opskrifter til din skinke-presse-koger
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