{"id":121,"date":"2019-01-03T06:50:08","date_gmt":"2019-01-03T06:50:08","guid":{"rendered":"http:\/\/hansenbryg.dk\/?p=121"},"modified":"2020-10-26T18:28:59","modified_gmt":"2020-10-26T18:28:59","slug":"krogmodning-af-koed","status":"publish","type":"post","link":"http:\/\/hansenbryg.dk\/?p=121","title":{"rendered":"Krogmodning af k\u00f8d"},"content":{"rendered":"\t\t
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Krogmodning er en process der prim\u00e6rt p\u00e5virker k\u00f8dets smag og i mindre grad\u00a0 m\u00f8rhed, lidt afh\u00e6nigt af k\u00f8dtypen.<\/p>

Ved en kontrolleret t\u00f8rre process er det muligt at s\u00e6tte sit smags pr\u00e6g p\u00e5 k\u00f8det og gl\u00e6den ved at f\u00f8lge processen fra oph\u00e6ngning til stegning er stor.<\/p>

Krogmodning kr\u00e6ver et lidt mere advanceret k\u00f8leskab med luft cirkulation samt temperatur og fugt styrring.<\/p>

Det er bestemt ikke p\u00e5 grund af prisen man hjemme krogmodner. K\u00f8det er forholdsvist dyrt og kvaliteten af det f\u00e6rdige k\u00f8d afspejler direkte kvaliteten af det man begyndte med. Der er en del tab i form af afsk\u00e6rring af ben, fordampnings tab af v\u00e6ske\u00a0 samt den t\u00f8rre overflade p\u00e5 k\u00f8det der m\u00e5 kasseres<\/p>

Et godt r\u00e5d er ikke at regne p\u00e5 slut prisen.<\/p>

Det er et must at kende det k\u00f8d man k\u00f8ber s\u00e5 der er fuldt styr over slagte tid og hvor l\u00e6nge det efterf\u00f8lgende kan h\u00e6nge.<\/p>

Jeg foretr\u00e6kker k\u00f8d med ben p\u00e5. Det er ikke nemt af finde fra andre end slagteren eller hjemme producenter.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Udstyr:<\/p>

Det eneste tiln\u00e6rmelige k\u00f8leskab for hobby brug er CASO CS688 som er et lille\u00a0\"\"rustfrit skab med et indhold p\u00e5 55l, fint til et par stege til grillen.\u00a0<\/p>

Temperaturen kan reguleres fra 2 – 7 \u00baC (selvom spec. siger noget andet) og en fugtighed fra 50% – 80% (Jo lavere temperatur jo lavere fugtighed.)<\/p>

Be- og affugtning sker ved to beholdere i bunden af k\u00f8leskabet, der skal t\u00f8mmes og fyldes en gang imellem. Da en stor del af processen er at holde \u00f8je med k\u00f8det er det ikke noget problem.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Skabet er udstyret med UV lys og der er en h\u00f8j imponator effekt ved t\u00e6ndt lys og et flot stykke k\u00f8d n\u00e5r der er g\u00e6ster)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Processen er ret nem. Et stort stykke k\u00f8d, helst med ben oph\u00e6nges i en krog s\u00e5 mindst muligt k\u00f8d beskadiges. Det er vigtigt at holde bedst mulig hugiene s\u00e5 sklod alt der er i kontakt med k\u00f8det. S\u00e6t k\u00f8leskabet p\u00e5 1 – 2 \u00baC og vent toldmodigt til man tror k\u00f8det er f\u00e6rdigt.<\/p>

  • Gris: 3 – 14dage<\/li>
  • Okse: 10 – 60dage<\/li><\/ul>

    \"\"Afsk\u00e6r ben og t\u00f8rre overflader. Det er sjovt af veje k\u00f8det f\u00f8r og efter.\u00a0<\/p>

    Ubetinget det st\u00f8rste problem er at time k\u00f8det med g\u00e6ster s\u00e5 det hverken f\u00e5r for meget eller for lidt.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    Gevinsten ved krogmodning er prim\u00e6rt smagen som efter min mening vinder meget for okse og svin. En lille sidegevinst ved en svinekam er at krogmodning giver de mest fantastiske helt spr\u00f8de sv\u00e6r.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    \u00d8kologisk ung Tyr\u00a0<\/span><\/h6>

    \u00d8kologisk klappe tyr der har g\u00e5et p\u00e5 en gr\u00e6s eng i 2 \u00e5r.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    H\u00f8jreb ud sk\u00e5ret i to stykker.<\/p>

    For modnet 14 dage ved slagteren. Eftermodnes min. 30 dage ved 2\u00baC og luftfugtighed 50%.<\/p>

    Modning ved slagter p\u00e5begyndt 28\/2-2020<\/span><\/p>

    Start v\u00e6gt 3312 g og 2780 g<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    Modning afsluttet 18\/4-20<\/span><\/p>

    Modningstid: 50 d\u00f8gn (nok det maksimale jeg t\u00f8r)<\/span><\/p>

    Slut v\u00e6gt 2666 g og 2342 g<\/span><\/p>

    Afpudsning<\/span><\/p>

    Ben og t\u00f8rre skorper fjernes totalt 1449 g spild<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    Den f\u00f8rste steg delt i fire store b\u00f8ffer a ca. 400g\/stk. som blev grillet til en god middag.<\/p>\n

    <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    Krogmodning er en process der prim\u00e6rt p\u00e5virker k\u00f8dets smag og i mindre grad  m\u00f8rhed, lidt afh\u00e6nigt af k\u00f8dtypen. Ved en kontrolleret t\u00f8rre process er det muligt at s\u00e6tte sit smags pr\u00e6g p\u00e5 k\u00f8det og gl\u00e6den ved at f\u00f8lge processen fra oph\u00e6ngning til stegning er stor. Krogmodning kr\u00e6ver et lidt mere advanceret k\u00f8leskab med luft cirkulation […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[25],"tags":[],"_links":{"self":[{"href":"http:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/121"}],"collection":[{"href":"http:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=121"}],"version-history":[{"count":20,"href":"http:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/121\/revisions"}],"predecessor-version":[{"id":3671,"href":"http:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/121\/revisions\/3671"}],"wp:attachment":[{"href":"http:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=121"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=121"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=121"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}