{"id":823,"date":"2023-08-02T12:16:29","date_gmt":"2023-08-02T12:16:29","guid":{"rendered":"https:\/\/denvildekok.dk\/?p=823"},"modified":"2023-08-22T11:59:00","modified_gmt":"2023-08-22T11:59:00","slug":"saltlage-til-roegning-af-koed-og-stege-i-lage","status":"publish","type":"post","link":"https:\/\/denvildekok.dk\/index.php\/2023\/08\/02\/saltlage-til-roegning-af-koed-og-stege-i-lage\/","title":{"rendered":"Saltlage til r\u00f8gning af k\u00f8d og stege i lage"},"content":{"rendered":"
\n\t\t\t\t
\n\t\t\t\t\t\"Saltlage\n\t\t\t\t\t
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\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
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Saltlage til r\u00f8gning af k\u00f8d og stege i lage<\/h2>Recipe by Avi Abelsen<\/span>Course: Garvning af skind<\/mark><\/span><\/div>
<\/span>Servings<\/span>servings<\/span><\/div>
<\/span>Prep time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

40<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>kcal<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    To guler\u00f8dder<\/span><\/p><\/li>

  • <\/span>

    4 waldn\u00f8dder<\/span><\/p><\/li>

  • <\/span>

    10 cm. Porrer<\/span><\/p><\/li>

  • <\/span>

    Lidt chilli<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsk. Ingef\u00e6r<\/span><\/p><\/li>

  • <\/span>

    1 stort l\u00f8g<\/span><\/p><\/li>

  • <\/span>

    2 fed hvidl\u00f8g<\/span><\/p><\/li>

  • <\/span>

    1 m\u00f8rk \u00f8l<\/span><\/p><\/li>

  • <\/span>

    500 g. Salt<\/span><\/p><\/li>

  • <\/span>

    30 g.sukker <\/span><\/p><\/li>

  • <\/span>

    2 spsk. honning<\/span><\/p><\/li>

  • <\/span>

    150 g. Nitritsalt (kan udelades)<\/span><\/p><\/li>

  • <\/span>

    8 L vand<\/span><\/p><\/li>

  • <\/span>

    Peber<\/span><\/p><\/li>

  • <\/span>

    Frisk Timian<\/span><\/p><\/li>

  • <\/span>

    Frisk Basilikum<\/span><\/p><\/li>

  • <\/span>

    Frisk Rosmarin<\/span><\/p><\/li>

  • <\/span>

    1 Appelsin<\/span><\/p><\/li>

  • <\/span>

    1 tsk. Sesamfr\u00f8<\/span><\/p><\/li>

  • <\/span>

    1tak. Kokosmel<\/span><\/p><\/li>

  • <\/span>

    5×5 cm. Knoldselleri<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Det hele hakkes og koges \u2013 k\u00f8les derefter helt af, k\u00f8det kan nu il\u00e6gges <\/li>
    • Steg: (3 timer).<\/li>
    • R\u00f8gede k\u00f8d: ca. 3 dage inden det r\u00f8ges, dos skal det t\u00f8rre i et d\u00f8gn fra det tages op af lagen til det r\u00f8ges. Det er meget vigtigt at k\u00f8det er helt t\u00f8rt udenp\u00e5 inden det l\u00e6gges til rygeovnen. (Du kan ogs\u00e5 fint anvende en kuglegrill, en kasse, et gammelt k\u00f8leskab\/fryser, hvor der er lavet lufthuller i top og bund – eller andet alternativt) <\/li><\/ul><\/div>