{"id":233,"date":"2013-12-08T18:39:00","date_gmt":"2013-12-08T18:39:00","guid":{"rendered":"http:\/\/smithefarskogeblog.k-smith.dk\/?p=233"},"modified":"2016-01-26T21:53:34","modified_gmt":"2016-01-26T21:53:34","slug":"julemedister","status":"publish","type":"post","link":"http:\/\/smithefarskogeblog.k-smith.dk\/?p=233","title":{"rendered":"Julemedister – hjemmelavet"},"content":{"rendered":"

<\/p>\n

\n<\/a><\/div>\n

1,7 kg svinesm\u00e5k\u00f8d
300 g sp\u00e6k\/snitte<\/p>\n

\n40 g salt<\/div>\n
\n1 lille finthakket l\u00f8g ( 50g)<\/div>\n
\n2 tsk hvid peber
1\/2 tsk. st\u00f8dte nelliker
1 tsk. st\u00f8dt ingef\u00e6r
2 tsk. alleh\u00e5nde
2 spsk. hvedemel
ca 4 dl vand ( kan erstattes delvist med jule\u00f8l) 
3 -4 m svinetarm

Sk\u00e6r det kolde k\u00f8d og sp\u00e6k i mindre stykker. K\u00f8r det hele gennem k\u00f8dhakkeren to gange. R\u00f8r farsen grundigt med l\u00f8g,krydderier og mel. Tils\u00e6t vand\/\u00f8l indtil farsen har en relativt bl\u00f8d konsistens; den m\u00e5 ikke v\u00e6re flydende, men bestemt heller ikke for fast. Stop farsen i tarmen, ikke alt for fast da den udvider sig noget under tilberedningen. Hvis der opst\u00e5r luftbobler, prikkes de med en n\u00e5l. P\u00f8lsen kan steges i r\u00e5 tilstand, men den kan naturligvis ogs\u00e5 blancheres f\u00f8rst. <\/div>\n
\nServer med gr\u00f8ndlangk\u00e5l eller “gammeldaws hvidk\u00e5l” <\/div>\n","protected":false},"excerpt":{"rendered":"

1,7 kg svinesm\u00e5k\u00f8d300 g sp\u00e6k\/snitte 40 g salt 1 lille finthakket l\u00f8g ( 50g) 2 tsk hvid peber1\/2 tsk. st\u00f8dte nelliker1 tsk. st\u00f8dt ingef\u00e6r2 tsk. alleh\u00e5nde2 spsk. hvedemelca 4 dl vand ( kan erstattes delvist med jule\u00f8l) 3 -4 m svinetarmSk\u00e6r det kolde k\u00f8d og sp\u00e6k i mindre stykker. K\u00f8r det hele gennem k\u00f8dhakkeren to gange. R\u00f8r farsen … L\u00e6s videre Julemedister – hjemmelavet<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":378,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-233","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-retter-uden-for-kategori"],"_links":{"self":[{"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=\/wp\/v2\/posts\/233","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=233"}],"version-history":[{"count":1,"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=\/wp\/v2\/posts\/233\/revisions"}],"predecessor-version":[{"id":377,"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=\/wp\/v2\/posts\/233\/revisions\/377"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=\/wp\/v2\/media\/378"}],"wp:attachment":[{"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=233"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=233"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=233"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}