{"id":8894,"date":"2020-11-20T09:05:45","date_gmt":"2020-11-20T07:05:45","guid":{"rendered":"https:\/\/richter-nielsen.dk\/blog\/?p=8894"},"modified":"2024-11-11T16:38:36","modified_gmt":"2024-11-11T15:38:36","slug":"hamburgerryg","status":"publish","type":"post","link":"https:\/\/richter-nielsen.dk\/blog\/hamburgerryg\/","title":{"rendered":"Hamburgerryg"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.16&#8243; global_colors_info=&#8221;{}&#8221;][et_pb_row _builder_version=&#8221;4.16&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.16&#8243; custom_padding=&#8221;|||&#8221; global_colors_info=&#8221;{}&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text _builder_version=&#8221;4.27.3&#8243; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h5><span style=\"color: #000000;\">Hjemmelavet Hamburgerryg &#8211; Borniak BBDS-150 BBQ<\/span><\/h5>\n<p><span style=\"color: #000000;\"><strong>Ingredienser:<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\">Fl\u00e6skesteg &#8211; Kamsteg\u00a0<\/span><\/li>\n<li><span style=\"color: #000000;\">Salt &#8211; Nitritsalt<\/span><\/li>\n<li><span style=\"color: #000000;\">Brun farin<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #000000;\"><strong>Saltlage Pr liter vand:<\/strong><\/span><\/p>\n<ul>\n<li>\n<p class=\"p1\"><span style=\"color: #000000;\">100 gram salt (50 g salt og 50g nitritsalt)<\/span><\/p>\n<\/li>\n<li>\n<p class=\"p1\"><span style=\"color: #000000;\">11,66 gram brun farin<\/span><\/p>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #000000;\"><strong>Fremgangsm\u00e5de:<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\">Start med af fjerne huden og det \u00f8verste lag fedt, lad 2-3 mm fedt side p\u00e5 fileten<\/span><\/li>\n<li><span style=\"color: #000000;\">Lav saltlagen salt og sukker skal v\u00e6re helt opl\u00f8st og den skal kunne d\u00e6kke fileten helt under saltning\u00a0<\/span><\/li>\n<li><span style=\"color: #000000;\">Stik salt nu fileten\u00a0 <span style=\"color: #ff0000;\">* <span style=\"color: #000000;\">se l\u00e6nger nede\u00a0<\/span><\/span><\/span><\/li>\n<li><span style=\"color: #000000;\">Salttid 3 d\u00f8gn i k\u00f8leskab ved 5\u00b0 grader<\/span><\/li>\n<li><span style=\"color: #000000;\">Stoppes i net og h\u00e6nges til t\u00f8rre i k\u00f8leskab ved 5\u00b0 grader.<\/span><\/li>\n<li><span style=\"color: #000000;\">T\u00f8rretid gerne 1-3 d\u00f8gn til det er t\u00f8rt for ellers tag det ikke imod r\u00f8gen.<\/span><\/li>\n<li><span style=\"color: #000000;\">Efter t\u00f8rring skal det r\u00f8ges ved halvvarm r\u00f8g 50\u00b0 grader i ca 3 &#8211; 4 timer.<\/span><\/li>\n<li><span style=\"color: #000000;\">Efter r\u00f8gning kan den enten fryses og koges senere eller koges med det samme.\u00a0<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #000000;\"><span style=\"color: #ff0000;\">*<\/span> Med hensyn til stiksaltning der bruger jeg en injektor \/ spr\u00f8jte som p\u00e5 billedet nedenunder, de kan se ud p\u00e5 mange forskellige m\u00e5der her er et par andre modeller<\/span> <a href=\"https:\/\/tbsgrillshop.dk\/shop\/459-marinade-injectors\/\" target=\"_blank\" rel=\"noopener noreferrer\">her.<\/a><\/p>\n<p><span style=\"color: #000000;\"><span style=\"color: #ff0000;\">*<\/span> Stiksaltningen forg\u00e5r ved at man suger saltlagen ind i sin injektor \/ spr\u00f8jte ogs\u00e5 stikker n\u00e5len ind i k\u00f8det forskellige steder med ca 1 cm til 1,5 cm\u00a0 mellemrum, n\u00e5r man spr\u00f8jter det ind trykker man p\u00e5 spr\u00f8jten n\u00e5r man er ved at hive n\u00e5len ud af k\u00f8det igen.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p>[\/et_pb_text][et_pb_gallery gallery_ids=&#8221;13688,13689,13690,13691,13692,13693,13694,13695,13696,13697,13698&#8243; posts_number=&#8221;30&#8243; show_title_and_caption=&#8221;off&#8221; zoom_icon_color=&#8221;#ffffff&#8221; _builder_version=&#8221;4.19.1&#8243; pagination_font_size_tablet=&#8221;51&#8243; pagination_line_height_tablet=&#8221;2&#8243; global_colors_info=&#8221;{}&#8221;][\/et_pb_gallery][et_pb_text _builder_version=&#8221;4.19.4&#8243; _module_preset=&#8221;default&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p><span style=\"color: #000000;\"><a href=\"https:\/\/www.facebook.com\/groups\/251655024985460\" target=\"_blank\" rel=\"noopener\">Borniak R\u00f8govn (DK)<\/a> Gruppen p\u00e5 facebook med tips, tricks og r\u00f8getider til din borniak r\u00f8geovn<br \/><a class=\"x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz x1heor9g xt0b8zv x1xlr1w8\" tabindex=\"0\" role=\"link\" href=\"https:\/\/www.facebook.com\/groups\/1594169487690802\/\" target=\"_blank\" rel=\"noopener\">Hjemmelavet P\u00e5l\u00e6gs-P\u00f8lser (DK)<\/a>\u00a0\u2013 Gruppen p\u00e5 facebook med tips, tricks og opskrifter til din skinke-presse-koger<br \/><\/span><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hjemmelavet Hamburgerryg &#8211; Borniak BBDS-150 BBQ Ingredienser: Fl\u00e6skesteg &#8211; Kamsteg\u00a0 Salt &#8211; Nitritsalt Brun farin &nbsp; Saltlage Pr liter vand: 100 gram salt (50 g salt og 50g nitritsalt) 11,66 gram brun farin &nbsp; Fremgangsm\u00e5de: Start med af fjerne huden og det \u00f8verste lag fedt, lad 2-3 mm fedt side p\u00e5 fileten Lav saltlagen salt [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":13697,"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":[385],"tags":[345,130,352,177,179,206],"class_list":["post-8894","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-varmroeget-koed","tag-borniak","tag-hjemmelavet","tag-poelsemageri","tag-roegning","tag-roegovn","tag-varme-roegening"],"_links":{"self":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/8894","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=8894"}],"version-history":[{"count":28,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/8894\/revisions"}],"predecessor-version":[{"id":19552,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/8894\/revisions\/19552"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/media\/13697"}],"wp:attachment":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/media?parent=8894"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/categories?post=8894"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/tags?post=8894"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}