{"id":1637,"date":"2019-07-05T06:50:57","date_gmt":"2019-07-05T06:50:57","guid":{"rendered":"http:\/\/hansenbryg.dk\/?p=1637"},"modified":"2019-07-05T06:57:03","modified_gmt":"2019-07-05T06:57:03","slug":"skinke-paa-spyd-med-fennike-og-hvidloeg","status":"publish","type":"post","link":"http:\/\/hansenbryg.dk\/?p=1637","title":{"rendered":"Skinke p\u00e5 spyd med fennike og hvidl\u00f8g"},"content":{"rendered":"<p><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"578\" src=\"http:\/\/hansenbryg.dk\/wp-content\/uploads\/2019\/07\/Steger-1024x578.jpg\" alt=\"\" srcset=\"http:\/\/hansenbryg.dk\/wp-content\/uploads\/2019\/07\/Steger-1024x578.jpg 1024w, http:\/\/hansenbryg.dk\/wp-content\/uploads\/2019\/07\/Steger-300x169.jpg 300w, http:\/\/hansenbryg.dk\/wp-content\/uploads\/2019\/07\/Steger-768x433.jpg 768w, http:\/\/hansenbryg.dk\/wp-content\/uploads\/2019\/07\/Steger.jpg 1585w\" sizes=\"(max-width: 1024px) 100vw, 1024px\"><\/p>\n<ul>\n<li><strong>Forberedelse:<\/strong><\/li>\n<li>Udbening, marinader og rum: 2 timer<\/li>\n<li>Marinering 12 \u2013 24 timer<\/li>\n<li>Stegetid: 4- 6 timer<\/li>\n<\/ul>\n<p><strong>Ingredienser:<\/strong><\/p>\n<ol>\n<li>5 \u2013 6 kg Udbenet skinke fra gris.<\/li>\n<\/ol>\n<p>Det bliver p\u00e6nest hvis ryg og lyske k\u00f8det fjernes (det n\u00e6nnede jeg desv\u00e6rre ikke p\u00e5 denne skinke)<\/p>\n<p><strong>Injektions Minade<\/strong><\/p>\n<ul>\n<li>1\/2 dl T\u00f8r Hvidvin<\/li>\n<li>2 tsk. \u00c6ble eddike<\/li>\n<li>2 tsk. Fennike fr\u00f8<\/li>\n<li>1 tsk. Oliven Olie<\/li>\n<li>2 tsk. Hel Sort peber<\/li>\n<li>\u00bd tsk. Hvidl\u00f8gs pulver<\/li>\n<li>\u00bd tsk. L\u00f8gpulver,<\/li>\n<\/ul>\n<p>De t\u00f8rre ingridienser males fint i en krydderikv\u00e6rn og tils\u00e6ttes vin, olie og eddike. Der tilpasses med vin indtil marinaden er passende tynd til at kunne spr\u00f8jtes ind i k\u00f8det.<\/p>\n<p>Aft\u00f8r skinken med et kl\u00e6de og injicer marinaden med en kaanyle mange steder p\u00e5 skinkens overflader.<\/p>\n<p>Pak skinken ind i folie og lad den hvile 12 \u2013 24 timer i k\u00f8leskab.<\/p>\n<p>Forbered rubben. Knus krydderierne groft og mix med olie og hvidl\u00f8g. Det skal v\u00e6rer e fugtig rub der kan &nbsp;sm\u00f8rres p\u00e5 k\u00f8det. Er der ikke nok olie tilf\u00f8res lidt mere s\u00e5 man fornemmer det kan binde til skinken.<\/p>\n<p><strong>Rub<\/strong><\/p>\n<ul>\n<li>3spsk. Fenneke fr\u00f8<\/li>\n<li>2 spsk. Salt<\/li>\n<li>2 spsk hel sort peber<\/li>\n<li>2 spsk. Oliven Olie<\/li>\n<li>1 spsk. L\u00f8g pulver<\/li>\n<li>1 spsk. Paprika<\/li>\n<li>6 \u2013 8 fed knust Hvidl\u00f8g.<\/li>\n<\/ul>\n<p>Tag skinken ud af k\u00f8leskabet og aft\u00f8r den igen med et kl\u00e6de<\/p>\n<p><img decoding=\"async\" width=\"1024\" height=\"578\" src=\"http:\/\/hansenbryg.dk\/wp-content\/uploads\/2019\/07\/klar-til-ovn-1024x578.jpg\" alt=\"\" srcset=\"http:\/\/hansenbryg.dk\/wp-content\/uploads\/2019\/07\/klar-til-ovn-1024x578.jpg 1024w, http:\/\/hansenbryg.dk\/wp-content\/uploads\/2019\/07\/klar-til-ovn-300x169.jpg 300w, http:\/\/hansenbryg.dk\/wp-content\/uploads\/2019\/07\/klar-til-ovn-768x433.jpg 768w, http:\/\/hansenbryg.dk\/wp-content\/uploads\/2019\/07\/klar-til-ovn.jpg 1409w\" sizes=\"(max-width: 1024px) 100vw, 1024px\"><\/p>\n<p>Rids &nbsp;skinkens sv\u00e6r med en skarp kniv i et \u201ddiammant m\u00f8nster.<\/p>\n<p>Bind skinken sammen med k\u00f8dsnor s\u00e5 det bliver et sammenh\u00e6ngende og ensartet stykke k\u00f8d.<\/p>\n<p>S\u00e6t skinken p\u00e5 stege spydet. Det er en fordel med et ekstra medbringer spyd der sikre at skinken altid roterer selvom k\u00f8det tr\u00e6kker sig lidt under stegningen, se billedet ovenfor.<\/p>\n<p>Sm\u00f8r rubben p\u00e5 skinkens overflade og Lad skinken hvile en halv time ved stue temperatur og beskyttet mod insekter.<\/p>\n<p><img decoding=\"async\" width=\"1024\" height=\"552\" src=\"http:\/\/hansenbryg.dk\/wp-content\/uploads\/2019\/07\/i-ovn-1024x552.jpg\" alt=\"\" srcset=\"http:\/\/hansenbryg.dk\/wp-content\/uploads\/2019\/07\/i-ovn-1024x552.jpg 1024w, http:\/\/hansenbryg.dk\/wp-content\/uploads\/2019\/07\/i-ovn-300x162.jpg 300w, http:\/\/hansenbryg.dk\/wp-content\/uploads\/2019\/07\/i-ovn-768x414.jpg 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\"><\/p>\n<p>Steg skinken i stenovnen ved medium varme 4 \u2013 6 timer. Det er en god ide med en drypbakke under k\u00f8det og en sk\u00e6rm der tager det v\u00e6rste str\u00e5le varme fra b\u00e5let.<\/p>\n<p>Tjek med et stege termometer, den er f\u00e6rdig n\u00e5r kernetemperaturen er&nbsp; min 68 \u2013 74. Da timningen er sv\u00e6r med en stenovn pakkes k\u00f8det ind og hviler indtil det skal bruges og minimum 30min<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" width=\"769\" height=\"574\" src=\"http:\/\/hansenbryg.dk\/wp-content\/uploads\/2019\/07\/Stegt-og-f\u00e6rdig.jpg\" alt=\"\" srcset=\"http:\/\/hansenbryg.dk\/wp-content\/uploads\/2019\/07\/Stegt-og-f\u00e6rdig.jpg 769w, http:\/\/hansenbryg.dk\/wp-content\/uploads\/2019\/07\/Stegt-og-f\u00e6rdig-300x224.jpg 300w, http:\/\/hansenbryg.dk\/wp-content\/uploads\/2019\/07\/Stegt-og-f\u00e6rdig-768x573.jpg 768w\" sizes=\"(max-width: 769px) 100vw, 769px\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Forberedelse: Udbening, marinader og rum: 2 timer Marinering 12 \u2013 24 timer Stegetid: 4- 6 timer Ingredienser: 5 \u2013 6 kg Udbenet skinke fra gris. Det bliver p\u00e6nest hvis ryg og lyske k\u00f8det fjernes (det n\u00e6nnede jeg desv\u00e6rre ikke p\u00e5 denne skinke) Injektions Minade 1\/2 dl T\u00f8r Hvidvin 2 tsk. \u00c6ble eddike 2 tsk. Fennike [&hellip;]<\/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":[26],"tags":[],"_links":{"self":[{"href":"http:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/1637"}],"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=1637"}],"version-history":[{"count":6,"href":"http:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/1637\/revisions"}],"predecessor-version":[{"id":3478,"href":"http:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/1637\/revisions\/3478"}],"wp:attachment":[{"href":"http:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1637"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1637"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1637"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}