{"id":2129,"date":"2019-12-05T10:11:47","date_gmt":"2019-12-05T10:11:47","guid":{"rendered":"http:\/\/hansenbryg.dk\/?p=2129"},"modified":"2020-10-02T15:21:47","modified_gmt":"2020-10-02T15:21:47","slug":"koldroeget-laks","status":"publish","type":"post","link":"https:\/\/hansenbryg.dk\/?p=2129","title":{"rendered":"Koldr\u00f8get Laks"},"content":{"rendered":"\t\t
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T\u00f8r Saltning<\/h2>\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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Fileten finpudses s\u00e5 den fremst\u00e5r helt ren for fedt og hinder og alle m\u00e6rkbare ben fjernes.\u00a0Lakse fileten l\u00e6gges p\u00e5 en rist og der drysses et j\u00e6vnt lag groft salt over hele fileten s\u00e5 den er d\u00e6kket af et synligt hvidt lag salt. Det hele s\u00e6ttes nu p\u00e5 k\u00f8l overd\u00e6kket af husholdnings film. Laksen saltes efter nedenst\u00e5ende tider.<\/span>\u00a0<\/span><\/p>

V\u00e6gt og Salt tider:<\/span><\/p>

0,7 \u2013 1,5kg: 2 – 3 Timer<\/p>

1,5 – 2,0kg: 3 – 4 Timer<\/p>

2,0 – 2,6kg: 5 – 6 timer<\/span><\/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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T\u00f8rring<\/h2>\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 saltede laks skylles grundigt for salt og aft\u00f8rres efterf\u00f8lgende grundigt med et viskestykke. Jo t\u00f8rre desto bedre. Laksen ligges igen p\u00e5 risten og t\u00f8rres natten over et koldt og insekt frit sted.<\/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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R\u00f8gning<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Laksen koldr\u00f8ges nu ved maksimalt 20\u00baC<\/span>.<\/span><\/p>

Det er lettest et ryge om efter\u00e5ret ved en temperatur p\u00e5 maksimalt 12\u00baC<\/span>\u00a0og gerne lavere. Det skal helst v\u00e6rer lidt t\u00f8rt i vejret s\u00e5 der ikke dannes for meget kondens i ovnen.<\/span><\/p>

Jeg bruger en Boniak koldr\u00f8ge gennerator med en timer samt et r\u00f8r for k\u00f8ling af r\u00f8gen.<\/p>

Laksen interval ryger med en times r\u00f8g og en times pause s\u00e5 den totalt f\u00e5r 36 timers r\u00f8g.<\/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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R\u00f8g log<\/h2>\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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28\/11-2019\u00a0<\/p>

V\u00e6gt: 2,4 – 2,7 kg\u00a0<\/p>

5 stk filet ialt 13,2kg<\/p>

T\u00f8r saltning i 5 timer (100% salt)<\/p>

T\u00f8rring: 12 timer<\/p>

R\u00f8gning 3 d\u00f8gn interval 1 time r\u00f8g, 1 time pause i alt 36 timer r\u00f8g.<\/p>

Vejr: 6 – 8\u00baC, t\u00f8rt vejr<\/span><\/p>

R\u00f8gsmuld: Kirseb\u00e6r<\/p>

Vurdering: Perfekt saltning og r\u00f8g smag.<\/p>

\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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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\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<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

T\u00f8r Saltning Fileten finpudses s\u00e5 den fremst\u00e5r helt ren for fedt og hinder og alle m\u00e6rkbare ben fjernes.\u00a0Lakse fileten l\u00e6gges p\u00e5 en rist og der drysses et j\u00e6vnt lag groft salt over hele fileten s\u00e5 den er d\u00e6kket af et synligt hvidt lag salt. Det hele s\u00e6ttes nu p\u00e5 k\u00f8l overd\u00e6kket af husholdnings film. Laksen […]<\/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":[20],"tags":[],"_links":{"self":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/2129"}],"collection":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2129"}],"version-history":[{"count":20,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/2129\/revisions"}],"predecessor-version":[{"id":3444,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/2129\/revisions\/3444"}],"wp:attachment":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2129"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2129"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2129"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}