{"id":8198,"date":"2022-06-22T09:00:02","date_gmt":"2022-06-22T01:00:02","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=8198"},"modified":"2022-07-12T16:27:14","modified_gmt":"2022-07-12T08:27:14","slug":"smoked-salmon-key-temperatures","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/de\/wichtige-temperaturen-fur-geraucherten-lachs\/","title":{"rendered":"Ger\u00e4ucherter Lachs: Die wichtigsten Temperaturen f\u00fcr den Erfolg"},"content":{"rendered":"<p><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\" style=\"--awb-text-transform:none;\"><p>Es reicht nicht, R\u00e4ucherlachs im Supermarkt zu kaufen, auch wenn das Geld und Zeit spart. Man muss aber nicht immer R\u00e4ucherlachs kaufen. Was, wenn kein R\u00e4ucherlachs verf\u00fcgbar ist? Wie kann man Lachs zu Hause r\u00e4uchern?<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-1 fusion_builder_column_2_3 2_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:66.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.88%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.88%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-2\" style=\"--awb-text-transform:none;\"><p>Sie m\u00f6chten wissen, wie man Lachs wie ein Profi r\u00e4uchert? Wenn Sie sich das schon fragen, sind Sie hier genau richtig, denn wir zeigen Ihnen, wie es geht. <a href=\"https:\/\/www.chefstemp.com\/de\/category\/smoker-thermometer\/\"><u>R\u00e4ucherthermometer<\/u><\/a>, Sie k\u00f6nnen Ihren Lachs hervorragend zubereiten, da Sie wissen, wann er gar ist.<\/p>\n<p>Heutzutage bereitet die Zubereitung von Fisch dank des Wissens \u00fcber Lebensmittelsicherheit, Temperatur und K\u00fchlung keine Unsicherheiten mehr. Fisch ist sicherer zu essen als noch vor einigen Jahren. In diesem Artikel erfahren Sie die wichtigsten Temperaturen und Tipps, damit Ihr R\u00e4ucherlachs die perfekte Textur und den vollen Geschmack erh\u00e4lt.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-2 fusion_builder_column_1_3 1_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:33.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:5.76%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:5.76%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-1 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"225\" alt=\"Ger\u00e4ucherter Lachs von ChefsTemp: Wichtige Temperaturen f\u00fcr den Erfolg\" title=\"ChefsTemp R\u00e4ucherlachs: Wichtige Temperaturen f\u00fcr den Erfolg (4)\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smoked-Salmon-Key-Temperatures-for-Success-4-300x225.jpg\" class=\"img-responsive wp-image-8204\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smoked-Salmon-Key-Temperatures-for-Success-4-200x150.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smoked-Salmon-Key-Temperatures-for-Success-4-400x300.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smoked-Salmon-Key-Temperatures-for-Success-4-600x450.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smoked-Salmon-Key-Temperatures-for-Success-4.jpg 615w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 400px\" \/><\/span><\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-2 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-3 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-3\" style=\"--awb-text-transform:none;\"><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_80 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Inhaltsverzeichnis<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-69d0e13f2d467\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Umschalten<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-69d0e13f2d467\"  aria-label=\"Umschalten\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.chefstemp.com\/de\/wichtige-temperaturen-fur-geraucherten-lachs\/#How_to_prepare_your_smoked_salmon\" >Wie bereitet man R\u00e4ucherlachs zu?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.chefstemp.com\/de\/wichtige-temperaturen-fur-geraucherten-lachs\/#Why_smoke_your_salmon_fish\" >Warum sollte man Lachs r\u00e4uchern?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.chefstemp.com\/de\/wichtige-temperaturen-fur-geraucherten-lachs\/#Pellicle_formation\" >Pellikelbildung<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.chefstemp.com\/de\/wichtige-temperaturen-fur-geraucherten-lachs\/#Understanding_the_heat_difference_between_cold_and_hot_smoking\" >Den Temperaturunterschied zwischen Kalt- und Hei\u00dfr\u00e4uchern verstehen<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.chefstemp.com\/de\/wichtige-temperaturen-fur-geraucherten-lachs\/#How_to_smoke_salmon_%E2%80%93_the_Chefstemp_method\" >Wie r\u00e4uchert man Lachs \u2013 die Chefstemp-Methode?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.chefstemp.com\/de\/wichtige-temperaturen-fur-geraucherten-lachs\/#Conclusion\" >Abschluss<\/a><\/li><\/ul><\/nav><\/div>\n<h3><span class=\"ez-toc-section\" id=\"How_to_prepare_your_smoked_salmon\"><\/span><span style=\"color: #ff9900;\">Wie bereitet man R\u00e4ucherlachs zu?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-4 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-4\" style=\"--awb-text-transform:none;\"><p>Es gibt verschiedene Zubereitungsmethoden f\u00fcr R\u00e4ucherlachs, aber wir empfehlen, mit dem P\u00f6keln zu beginnen. Das hei\u00dft aber nicht, dass Sie nicht lernen sollten, ein Fleischthermometer zu benutzen. Ein Fleischthermometer ist sehr n\u00fctzlich, besonders wenn Sie die Kerntemperatur messen m\u00f6chten. Wichtig ist, dass Sie den Garzustand Ihres Lachses oder Fleisches kennen.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-5 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-5\" style=\"--awb-text-transform:none;\"><h4><span style=\"color: #ff9900;\">Frischen Lachs beizen<\/span><\/h4>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-6 fusion_builder_column_2_3 2_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:66.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.88%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.88%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-6\" style=\"--awb-text-transform:none;\"><p>Wenn man etwas tun will, sollte man es richtig machen. Deshalb ist das P\u00f6keln des Lachses der erste Schritt. Mit etwas Zucker und Salz l\u00e4sst sich der Fisch aromatisieren. Aber haben Sie sich schon einmal Gedanken dar\u00fcber gemacht, was dabei unter der Oberfl\u00e4che passiert? Beim P\u00f6keln wird der Fisch in eine trockene Mischung aus Zucker und Salz eingelegt und anschlie\u00dfend ger\u00e4uchert, um ihn haltbar zu machen.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-7 fusion_builder_column_1_3 1_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:33.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:5.76%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:5.76%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-2 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"128\" alt=\"Ger\u00e4ucherter Lachs von ChefsTemp: Wichtige Temperaturen f\u00fcr den Erfolg\" title=\"ChefsTemp R\u00e4ucherlachs: Wichtige Temperaturen f\u00fcr den Erfolg (1)\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smoked-Salmon-Key-Temperatures-for-Success-1-1-300x128.jpg\" class=\"img-responsive wp-image-8200\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smoked-Salmon-Key-Temperatures-for-Success-1-1-200x86.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smoked-Salmon-Key-Temperatures-for-Success-1-1-400x171.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smoked-Salmon-Key-Temperatures-for-Success-1-1-600x257.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smoked-Salmon-Key-Temperatures-for-Success-1-1.jpg 624w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 400px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-8 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-7\" style=\"--awb-text-transform:none;\"><p>W\u00e4hrend Sie darauf warten, dass das Salz tief in den Lachs einzieht, begeben wir uns auf eine wissenschaftliche Entdeckungsreise. Beim Salzen eines Fisches wird ihm Feuchtigkeit entzogen, darunter auch Mikroorganismen. Dabei sterben unerw\u00fcnschte Bakterien durch das Salz ab, w\u00e4hrend n\u00fctzliche Bakterien in den Vordergrund treten und den Zucker verbrauchen. Die guten Bakterien (Laktobazillen) vermehren sich und schaffen ein saureres Milieu, das f\u00fcr sch\u00e4dliche Bakterien ung\u00fcnstig ist.<\/p>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-3 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-9 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-8\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Why_smoke_your_salmon_fish\"><\/span><span style=\"color: #ff9900;\">Warum sollte man Lachs r\u00e4uchern?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-10 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-9\" style=\"--awb-text-transform:none;\"><p>Ein Grund f\u00fcr das R\u00e4uchern von Fisch und Fleisch ist die Konservierung. Raucharoma ist dabei nicht unbedingt erforderlich. Holzrauch hemmt das Wachstum von Mikroorganismen aufgrund der im Holz enthaltenen chemischen Verbindungen. Diese antimikrobiellen Verbindungen wirken zudem sterilisierend, verhindern das Entstehen von ranzigen Aromen und beugen so dem Verderben vor.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-11 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-10\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Pellicle_formation\"><\/span><span style=\"color: #ff9900;\">Pellikelbildung<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-12 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-11\" style=\"--awb-text-transform:none;\"><p>Bevor wir uns mit dem R\u00e4uchern von Lachs besch\u00e4ftigen, wollen wir einen Schritt weitergehen. Beim P\u00f6keln gelangen wasserl\u00f6sliche Proteine an die Oberfl\u00e4che des Fisches. Nach dem P\u00f6keln verdunstet die Oberfl\u00e4chenfeuchtigkeit des Lachses, wodurch sich ein gummiartiges, gl\u00e4nzendes Gel, die sogenannte Pellikel, bildet.<\/p>\n<p>Die Funktion der Haut besteht darin, dass der Lachs seine Feuchtigkeit beh\u00e4lt und gleichzeitig das Eindringen des Rauchs beim Garen erleichtert wird. Ohne diese klebrige Haut w\u00fcrde der Lachs verbrennen. Wie wichtig das ist, werden Sie im Laufe des Rezepts sehen. Willkommen zur\u00fcck von Ihrem kleinen Ausflug.<\/p>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-4 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-13 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-12\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Understanding_the_heat_difference_between_cold_and_hot_smoking\"><\/span><span style=\"color: #ff9900;\">Den Temperaturunterschied zwischen Kalt- und Hei\u00dfr\u00e4uchern verstehen <\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-14 fusion_builder_column_1_4 1_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:25%;--awb-margin-top-large:0px;--awb-spacing-right-large:7.68%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:7.68%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-3 hover-type-none\"><img decoding=\"async\" width=\"250\" height=\"256\" alt=\"ChefsTemp: Der perfekte Leitfaden f\u00fcr die Zubereitung von gebratenem Schweinebauch\" title=\"ChefsTemp Der perfekte Leitfaden zur Zubereitung von angebranntem Schweinebauch (1)\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-The-Perfect-Guide-on-How-to-Make-Burnt-Pork-Belly-1.jpg\" class=\"img-responsive wp-image-8151\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-The-Perfect-Guide-on-How-to-Make-Burnt-Pork-Belly-1-200x205.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-The-Perfect-Guide-on-How-to-Make-Burnt-Pork-Belly-1.jpg 250w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 250px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-15 fusion_builder_column_3_4 3_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:75%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.56%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.56%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-13\" style=\"--awb-text-transform:none;\"><p>Sie k\u00f6nnen Lachs entweder kalt oder hei\u00df r\u00e4uchern. Beim Kaltr\u00e4uchern wird der Lachs konserviert, indem die Gartemperaturen zwischen 20 und 30 \u00b0C gehalten werden. Dieser Vorgang dauert 6 bis 12 Stunden. Dabei verliert das Lachsfleisch Feuchtigkeit und wird fester, ohne zu garen. Die \u00e4u\u00dfere Schicht des Lachses bleibt weich und wird nicht hart wie beim Garen bei hohen Temperaturen.<\/p>\n<p>Dennoch hat das Kaltr\u00e4uchern von frischem Lachs einen Nachteil, da die Aromen erhalten bleiben. <a href=\"https:\/\/www.chefstemp.com\/de\/lebensmittelgefahrenzone\/\"><u>Temperaturgefahrenzone<\/u><\/a> (4\u201360 \u00b0C oder 40\u2013140 \u00b0F) \u00fcber mehrere Stunden. Wir raten von dieser Methode ab, insbesondere wenn Sie nicht m\u00f6chten, dass Ihr Fleisch in diesem Temperaturbereich verbleibt. Sie k\u00f6nnen ein Sofortthermometer verwenden, um zu \u00fcberpr\u00fcfen, ob die Temperatur des Fleisches \u00fcber oder unter dem Gefahrenbereich liegt.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-16 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-14\" style=\"--awb-text-transform:none;\"><p>Hei\u00dfr\u00e4uchern findet hingegen bei einer Temperatur von 66\u201377 \u00b0C statt. Lassen Sie den Fisch r\u00e4uchern, bis er die gew\u00fcnschte Kerntemperatur erreicht hat. Denken Sie daran, ein R\u00e4ucherthermometer zu verwenden, um den Garzustand des Fisches zu \u00fcberpr\u00fcfen, anstatt sich nur auf Ihr Augenma\u00df zu verlassen. Um vorhandene Mikroorganismen abzut\u00f6ten, ist eine h\u00f6here Temperatur erforderlich, damit Ihr Lachs garantiert zum Verzehr geeignet ist.<\/p>\n<p><strong><b>Notiz:<\/b><\/strong>\u00a0Um sicherzustellen, dass Ihr Lachs die empfohlene Kerntemperatur beh\u00e4lt, ben\u00f6tigen Sie ein hochwertiges Kochthermometer mit Alarmfunktion und Luftf\u00fchler. Dar\u00fcber hinaus k\u00f6nnen Sie ein <a href=\"https:\/\/www.chefstemp.com\/de\/steaktemperaturen-2\/\"><u>Steak-Temperaturtabelle<\/u><\/a>\u00a0um die ideale Temperatur f\u00fcr Ihr Fleisch oder Ihren Fisch zu erfahren.<\/p>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-5 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-17 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-15\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"How_to_smoke_salmon_%E2%80%93_the_Chefstemp_method\"><\/span><span style=\"color: #ff9900;\">Wie r\u00e4uchert man Lachs \u2013 die Chefstemp-Methode?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-18 fusion_builder_column_2_3 2_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:66.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.88%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.88%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-16\" style=\"--awb-text-transform:none;\"><p><strong><b>Zutaten erforderlich <\/b><\/strong><\/p>\n<ul>\n<li>1 Pfund Lachsfilet(e)<\/li>\n<li>Mindestens 3 Tassen Wasser<\/li>\n<li>\u00bd Teel\u00f6ffel Zitronenschale<\/li>\n<li>\u00bd Tasse gemahlenes Meersalz<\/li>\n<li>\u00bd Teel\u00f6ffel getrockneter Dill<\/li>\n<li>\u00bd Teel\u00f6ffel Colman&#039;s Senfpulver<\/li>\n<li>\u00bd Teel\u00f6ffel schwarzer Pfeffer<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-19 fusion_builder_column_1_3 1_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:33.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:5.76%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:5.76%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-4 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"225\" alt=\"Ger\u00e4ucherter Lachs von ChefsTemp: Wichtige Temperaturen f\u00fcr den Erfolg\" title=\"ChefsTemp R\u00e4ucherlachs: Wichtige Temperaturen f\u00fcr den Erfolg (2)\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smoked-Salmon-Key-Temperatures-for-Success-2-300x225.jpg\" class=\"img-responsive wp-image-8201\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smoked-Salmon-Key-Temperatures-for-Success-2-200x150.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smoked-Salmon-Key-Temperatures-for-Success-2-400x300.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smoked-Salmon-Key-Temperatures-for-Success-2-600x450.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smoked-Salmon-Key-Temperatures-for-Success-2.jpg 615w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 400px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-20 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-17\" style=\"--awb-text-transform:none;\"><h4><span style=\"color: #ff9900;\">Schritt eins \u2013 Frischen Lachs beizen <\/span><\/h4>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-21 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-18\" style=\"--awb-text-transform:none;\"><p>Wasser und Salz in einen Topf geben und bei mittlerer Hitze erhitzen. Die Mischung dabei st\u00e4ndig umr\u00fchren, damit sich das Salz vollst\u00e4ndig aufl\u00f6st. Die L\u00f6sung darf nicht kochen. Den frischen Lachs in eine Glasauflaufform geben und mit der L\u00f6sung bedecken. 24 Stunden im K\u00fchlschrank marinieren lassen.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-22 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-19\" style=\"--awb-text-transform:none;\"><h4><span style=\"color: #ff9900;\">Zweiter Schritt \u2013 Zutaten vermischen <\/span><\/h4>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-23 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-20\" style=\"--awb-text-transform:none;\"><p>Den Lachs nach 24 Stunden aus der Marinade nehmen und mit kaltem Wasser absp\u00fclen. Anschlie\u00dfend mit K\u00fcchenpapier trocken tupfen. Nun schwarzen Pfeffer, Senfpulver, Zitronenschale und Dill vermischen. Die Mischung auf der Hautseite des Lachses verteilen. Den gew\u00fcrzten Lachs 2 bis 4 Stunden im K\u00fchlschrank ziehen lassen, damit sich eine d\u00fcnne Haut bildet.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-24 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-21\" style=\"--awb-text-transform:none;\"><h4><span style=\"color: #ff9900;\">Schritt drei \u2013 Den Smoker vorheizen<\/span><\/h4>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-25 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-22\" style=\"--awb-text-transform:none;\"><p>Sie m\u00fcssen Ihren Smoker auf 66 \u00b0C (150 \u00b0F) vorheizen. Sie k\u00f6nnen den ChefsTemp Finaltouch X10 verwenden. <a href=\"https:\/\/www.chefstemp.com\/de\/produkt\/finaltouchx10-fleischthermometer\/\"><u>Sofort ablesbares Fleischthermometer<\/u><\/a>\u00a0Um die Kerntemperatur des Lachses und die Temperatur im R\u00e4ucherofen zu \u00fcberwachen, befestigen Sie die Luftsonde mit einer Rostklemme. Falls Ihr K\u00fcchenthermometer \u00fcber eine Alarmfunktion verf\u00fcgt, stellen Sie den oberen Alarm auf 71 \u00b0C (160 \u00b0F) und den unteren auf 60 \u00b0C (140 \u00b0F) ein. Zum R\u00e4uchern eignen sich Hartholzchips.<\/p>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-6 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-26 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-23\" style=\"--awb-text-transform:none;\"><h4><span style=\"color: #ff9900;\">Schritt vier \u2013 Lachs r\u00e4uchern <\/span><\/h4>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-27 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-24\" style=\"--awb-text-transform:none;\"><p>Sobald sich die Haut des Lachses gebildet hat und der Smoker bereit ist, k\u00f6nnen Sie das Filet aus dem K\u00fchlschrank nehmen. Stechen Sie die Messspitze Ihres digitalen Fleischthermometers in die dickste Stelle des Lachses, w\u00e4hrend Sie ihn vorsichtig auf den Rost legen. Schlie\u00dfen Sie den Deckel und stellen Sie den Alarm der Messspitze auf 49 \u00b0C (120 \u00b0F) ein. Beachten Sie, dass die Garzeit je nach Filetgr\u00f6\u00dfe variiert. Sie kann zwischen 30 und 1 Stunde und 30 Minuten dauern.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-28 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-25\" style=\"--awb-text-transform:none;\"><h4><span style=\"color: #ff9900;\">Schritt F\u00fcnf \u2013 Fertigstellung Ihres R\u00e4ucherlachses<\/span><\/h4>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-29 fusion_builder_column_2_3 2_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:66.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.88%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.88%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-26\" style=\"--awb-text-transform:none;\"><p>Sobald der Alarm Ihres Thermometers ert\u00f6nt, k\u00f6nnen Sie mit einem Smoker-Thermometer oder einem hochwertigen Sofortthermometer \u00fcberpr\u00fcfen, ob die Temperatur \u00fcber dem Gefahrenbereich liegt. Liegt sie darunter, k\u00f6nnen Sie mit dem Garen fortfahren, bis das Gericht fertig ist.<\/p>\n<p>Nach \u00dcberpr\u00fcfung mit dem R\u00e4ucherthermometer k\u00f6nnen Sie das Fleisch sofort oder sp\u00e4ter servieren. Alternativ k\u00f6nnen Sie es einwickeln und \u00fcber Nacht im K\u00fchlschrank aufbewahren, damit sich das Raucharoma gut verteilen kann.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-30 fusion_builder_column_1_3 1_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:33.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:5.76%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:5.76%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-5 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"225\" alt=\"Ger\u00e4ucherter Lachs von ChefsTemp: Wichtige Temperaturen f\u00fcr den Erfolg\" title=\"ChefsTemp R\u00e4ucherlachs: Wichtige Temperaturen f\u00fcr den Erfolg (5)\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smoked-Salmon-Key-Temperatures-for-Success-5-300x225.jpg\" class=\"img-responsive wp-image-8203\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smoked-Salmon-Key-Temperatures-for-Success-5-200x150.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smoked-Salmon-Key-Temperatures-for-Success-5-400x300.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smoked-Salmon-Key-Temperatures-for-Success-5-600x450.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smoked-Salmon-Key-Temperatures-for-Success-5.jpg 624w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 400px\" \/><\/span><\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-7 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-31 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-27\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span><span style=\"color: #ff9900;\">Abschluss <\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-32 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-28\" style=\"--awb-text-transform:none;\"><p>Unabh\u00e4ngig von Ihren Gesundheitszielen ist Lachs eine wertvolle Erg\u00e4nzung Ihrer Ern\u00e4hrung. Wenn Sie ein Lebensmittel mit einem hohen Gehalt an Omega-3-Fetts\u00e4uren wie DHA und EPA bevorzugen, sollten Sie ger\u00e4ucherten Lachs w\u00e4hlen. Falls Sie sich jedoch f\u00fcr die Zubereitung Ihres Lachses selbst entscheiden, ben\u00f6tigen Sie ein R\u00e4ucherthermometer, um den Garzustand des Fisches zu \u00fcberpr\u00fcfen.<\/p>\n<p>Dar\u00fcber hinaus k\u00f6nnen Sie mit den richtigen Zutaten k\u00f6stlichen R\u00e4ucherlachs ganz einfach zu Hause zubereiten. R\u00e4ucherlachs liefert Ihnen ausreichend Proteine, um Ihre allgemeine N\u00e4hrstoffversorgung zu verbessern.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/p>","protected":false},"excerpt":{"rendered":"","protected":false},"author":38,"featured_media":8199,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40,88],"tags":[371,313],"class_list":["post-8198","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","category-recipes","tag-smoked-salmon","tag-smoker-thermometer"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/posts\/8198","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/users\/38"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/comments?post=8198"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/posts\/8198\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/media\/8199"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/media?parent=8198"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/categories?post=8198"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/tags?post=8198"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}