{"id":987654325,"date":"2026-10-25T02:06:31","date_gmt":"2026-10-25T01:06:31","guid":{"rendered":"https:\/\/fransandersson.dk\/mad\/?p=987654325"},"modified":"2026-10-25T02:06:33","modified_gmt":"2026-10-25T01:06:33","slug":"hjemmelavet-koldroeget-bacon-2","status":"publish","type":"post","link":"https:\/\/fransandersson.dk\/mad\/hjemmelavet-koldroeget-bacon-2\/","title":{"rendered":"Hjemmelavet koldr\u00f8get bacon"},"content":{"rendered":"
<\/div>
\n \n<\/div>\n
\n\t\n\t\n<\/div>\n\n \n\n\n
<\/div>\n
Antal:<\/b> <\/span>4<\/span> kg r\u00e5t k\u00f8d<\/span><\/span><\/div><\/div>\n\n\n\n
<\/div>\n\n

Ingredienser<\/h3>

K\u00f8d<\/h4>
  • 4<\/span> kg<\/span> svineslag eller ribbenssteg<\/span> udbenet, helst med uridset sv\u00e6r<\/span><\/li><\/ul><\/div>

    T\u00f8rsaltningsblanding<\/h4>
    • 600<\/span> g<\/span> fint salt<\/span><\/li>
    • 200<\/span> g<\/span> sukker<\/span><\/li>
    • 200<\/span> g<\/span> brun farin<\/span><\/li>
    • 50<\/span> g<\/span> peberkorn<\/span> knuste<\/span><\/li><\/ul><\/div>

      Til r\u00f8gning<\/h4>
      • b\u00f8gesmuld<\/span> fint rygesmuld; originalen n\u00e6vner ca. 500 g pr. opt\u00e6nding, afh\u00e6ngigt af udstyr<\/span><\/li><\/ul><\/div><\/div>\n

        S\u00e5dan g\u00f8r du<\/h3>

        Klarg\u00f8ring og saltning<\/h4>
        • Udben k\u00f8det, eller f\u00e5 slagteren til at g\u00f8re det. Bland fint salt, sukker, brun farin og knuste peberkorn.<\/span><\/div><\/li>
        • Gnid ca. halvdelen af saltblandingen ind i k\u00f8det p\u00e5 begge sider og p\u00e5 kanterne. L\u00e6g k\u00f8det i en f\u00f8devareegnet beholder med l\u00e5g, og stil det p\u00e5 k\u00f8l.<\/span><\/div><\/li>
        • Efter 24 timer h\u00e6ldes v\u00e6sken fra, og k\u00f8det gnides igen med saltblanding. Gentag processen i alt tre gange inden for en samlet saltperiode p\u00e5 fire dage.<\/span><\/div><\/li><\/ul><\/div>

          T\u00f8rring<\/h4>
          • Skyl k\u00f8det under koldt rindende vand, og dup det t\u00f8rt med et rent kl\u00e6de eller k\u00f8kkenrulle.<\/span><\/div><\/li>
          • Stil k\u00f8det utild\u00e6kket p\u00e5 k\u00f8l i 48 timer f\u00f8r r\u00f8gning.<\/span><\/div><\/li><\/ul><\/div>

            R\u00f8gning<\/h4>
            • Koldr\u00f8g k\u00f8det i egnet rygeudstyr.<\/span><\/div><\/li>
            • Brug eksempelvis fint b\u00f8gesmuld. Form smuld som et U eller i en snegl. Til en Weber: Helt \u00e5bent nederste spj\u00e6ld og halvt lukket \u00f8verste spj\u00e6ld.<\/span><\/div><\/li><\/ul><\/div>

              Hvile og udsk\u00e6ring<\/h4>
              • L\u00e6g k\u00f8det overd\u00e6kket p\u00e5 et fad i k\u00f8leskabet i 24 timer for at lade r\u00f8gsmagen fordele sig.<\/span><\/div><\/li>
              • Sk\u00e6r bacon i skiver, eller sk\u00e6r det i stykker til tern. Pak eksempelvis otte skiver pr. frysepose. Opbevar p\u00e5 k\u00f8l eller frost efter sikre retningslinjer.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
                <\/div>\n

                Noter<\/h3>
                Saltning: 4 dage. T\u00f8rring: 48 timer. Koldr\u00f8gning: op til 48 timer if\u00f8lge originalen. Hvile: 24 timer.<\/span><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":987654322,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[92],"tags":[],"class_list":["post-987654325","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-opskrifter"],"_links":{"self":[{"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/posts\/987654325","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/comments?post=987654325"}],"version-history":[{"count":1,"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/posts\/987654325\/revisions"}],"predecessor-version":[{"id":987654326,"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/posts\/987654325\/revisions\/987654326"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/media\/987654322"}],"wp:attachment":[{"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/media?parent=987654325"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/categories?post=987654325"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/tags?post=987654325"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}