{"id":6422,"date":"2022-03-17T10:56:24","date_gmt":"2022-03-17T02:56:24","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=6422"},"modified":"2022-05-10T18:09:54","modified_gmt":"2022-05-10T10:09:54","slug":"use-a-meat-thermometer","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/es\/use-un-termometro-para-carne\/","title":{"rendered":"Term\u00f3metros de cocina: c\u00f3mo usar un term\u00f3metro para carne"},"content":{"rendered":"<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>Las costillas de jam\u00f3n con miel son un plato t\u00edpico de la cocina estadounidense que se puede cocinar ahumando, a la parrilla o al horno. Sin embargo, el ahumado en caliente, aunque lento, se considera el mejor, ya que realza el sabor ahumado natural, sazonado con hierbas o especias de su elecci\u00f3n. Profundizaremos en este tema en la receta. Dado que nos centramos en las costillas de jam\u00f3n con miel, veamos c\u00f3mo usar un term\u00f3metro para carne al ahumar carne.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-1 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-2\" 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\">Tabla de contenido<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-69d26e396aaf5\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Palanca<\/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-69d26e396aaf5\"  aria-label=\"Alternar\" \/><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\/es\/use-un-termometro-para-carne\/#The_Purpose_of_a_Meat_Thermometer_When_Smoking_Meat\" >El prop\u00f3sito de un term\u00f3metro para carne al ahumar carne<\/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\/es\/use-un-termometro-para-carne\/#Best_Meat_Thermometer_When_Smoking_Meat\" >El mejor term\u00f3metro para carne al ahumarla<\/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\/es\/use-un-termometro-para-carne\/#How_to_Season_Ribs\" >\u00bfC\u00f3mo condimentar las costillas?<\/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\/es\/use-un-termometro-para-carne\/#Final_Tips\" >Consejos finales<\/a><\/li><\/ul><\/nav><\/div>\n<h3><span class=\"ez-toc-section\" id=\"The_Purpose_of_a_Meat_Thermometer_When_Smoking_Meat\"><\/span><span style=\"color: #ff9900;\">El prop\u00f3sito de un term\u00f3metro para carne al ahumar carne<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-2 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;\"><p>Lograr la temperatura correcta al cocinar, simplemente a ojo, puede ser impredecible, lo que puede comprometer el sabor de la comida o incluso la salud de sus seres queridos. Por lo tanto, un term\u00f3metro digital para alimentos debe considerarse una herramienta esencial en la cocina, ya que le ayudar\u00e1 a cocinar filetes de res, pechugas de pollo, chuletas de cerdo, filetes de pescado o cualquier otro plato de su preferencia a la temperatura correcta en todo momento.<\/p>\n<p>La temperatura ideal para ahumar carne depende completamente del tipo de carne que se vaya a ahumar. A continuaci\u00f3n, se presentan las variaciones de temperatura seg\u00fan el m\u00e9todo de ahumado y ejemplos de carne ahumada a diferentes temperaturas:<\/p>\n<ul>\n<li>El ahumado en fr\u00edo var\u00eda entre 135 y 150 \u2109 (57 y 66 \u2103) y un buen ejemplo que se adapta perfectamente a este m\u00e9todo es el pescado.<\/li>\n<li>El ahumado a baja temperatura oscila entre 66 y 79 \u00b0C (150 y 175 \u00b0F), y un ejemplo perfecto es el ahumado. Se utiliza m\u00e1s para deshidratar que para ahumar.<\/li>\n<li>El ahumado a temperaturas m\u00e1s altas oscila entre 175 y 275 \u2109 (79 y 135 \u2103) y un buen ejemplo es la pechuga y el jam\u00f3n.<\/li>\n<li>La temperatura ideal para ahumar oscila entre 200 y 225 \u2109 (93 y 107 \u2103) y esto permite el sabor ahumado y la descomposici\u00f3n de los tejidos para mejorar la ternura de la carne.<\/li>\n<\/ul>\n<p>Es importante tener en cuenta que ahumar es un proceso lento que requiere mucha paciencia. Abrir el ahumador cuando la carne a\u00fan no est\u00e1 lista puede permitir que escape el humo, prolongando as\u00ed el proceso.<\/p>\n<\/div><\/div><\/div><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-4\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Best_Meat_Thermometer_When_Smoking_Meat\"><\/span><span style=\"color: #ff9900;\">El mejor term\u00f3metro para carne al ahumarla<\/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-5\" style=\"--awb-text-transform:none;\"><p>Con una sonda m\u00faltiple <a href=\"https:\/\/www.chefstemp.com\/es\/termometro-de-lectura-instantanea\/\"><u>term\u00f3metro remoto<\/u><\/a> Al igual que el ChefsTemp Quad XPro, puedes controlar hasta tres cocciones simult\u00e1neamente sin cambiar de operaci\u00f3n. Una vez configuradas las temperaturas correctas, puedes monitorearlas a distancia gracias a una alarma que suena cuando se alcanza la temperatura ideal. Con estos consejos de temperatura, ahora puedes cocinar costillas de jam\u00f3n con miel perfectas y c\u00f3modamente.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-5 fusion_builder_column_1_2 1_2 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:50%;--awb-margin-top-large:0px;--awb-spacing-right-large:3.84%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:3.84%;--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=\"547\" height=\"354\" alt=\"ChefsTemp Quad XPro\" title=\"ChefsTemp Quad XPro\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/best-meat-thermometer.png\" class=\"img-responsive wp-image-6423\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-6 fusion_builder_column_1_2 1_2 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:50%;--awb-margin-top-large:0px;--awb-spacing-right-large:3.84%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:3.84%;--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><strong>Ingredientes de las costillas de jam\u00f3n con miel<\/strong><\/p>\n<ul>\n<li>Costillas de cerdo baby back de 8 libras<\/li>\n<li>1 taza de miel<\/li>\n<li>\u00bc taza de az\u00facar morena compacta<\/li>\n<li>\u00bc taza de az\u00facar blanca<\/li>\n<li>1 taza de sal rosada para curar<\/li>\n<li>1 taza de sal gruesa (marina o kosher)<\/li>\n<li>2 cucharadas de pimienta blanca molida<\/li>\n<li>2 cucharadas de pimienta negra molida<\/li>\n<li>2 cucharadas de cebolla en polvo<\/li>\n<li>1 cucharada de ajo en polvo<\/li>\n<li>1 cucharada de chile en polvo<\/li>\n<li>1 cucharada de piment\u00f3n molido<\/li>\n<li>1 cucharada de comino molido<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-7 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;\"><h3><span class=\"ez-toc-section\" id=\"How_to_Season_Ribs\"><\/span><span style=\"color: #ff9900;\">\u00bfC\u00f3mo condimentar las costillas?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/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-8\" style=\"--awb-text-transform:none;\"><p><strong>Paso 1<\/strong>Mezcle todas las especias en un taz\u00f3n grande con agua caliente y bata hasta que se disuelvan por completo para formar una salmuera. A\u00f1ada agua fr\u00eda y deje enfriar a temperatura ambiente.<\/p>\n<\/div><\/div><\/div><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-9\" style=\"--awb-text-transform:none;\"><p><strong>Paso 2:<\/strong> Voltee las costillas para retirar la membrana (una fina capa blanca que recubre los huesos). Puede usar un cuchillo para desgarrarla f\u00e1cilmente.<\/p>\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-10\" style=\"--awb-text-transform:none;\"><p><strong>Paso 3:<\/strong> Coloque las costillas en un recipiente lo suficientemente grande como para que quepan. Vierta la salmuera sobre ellas y cubra el recipiente con film transparente. Refrig\u00e9relas de 24 a 48 horas para que se salmueen y se curen uniformemente. Este proceso les da un color inconfundible y un sabor a jam\u00f3n y miel.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-11 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-2 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"183\" alt=\"carne 1\" title=\"carne 1\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-1-e1644308732821-300x183.png\" class=\"img-responsive wp-image-6431\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-1-e1644308732821-200x122.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-1-e1644308732821-400x244.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-1-e1644308732821.png 497w\" 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-12 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=\"300\" height=\"181\" alt=\"carne 2\" title=\"carne 2\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-2-e1644308359828-300x181.png\" class=\"img-responsive wp-image-6432\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-2-e1644308359828-200x120.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-2-e1644308359828-400x241.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-2-e1644308359828.png 472w\" 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-13 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-4 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"184\" alt=\"carne 3\" title=\"carne 3\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-3-e1644308458427-300x184.png\" class=\"img-responsive wp-image-6433\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-3-e1644308458427-200x123.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-3-e1644308458427-400x246.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-3-e1644308458427.png 578w\" 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-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-5 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"184\" alt=\"carne 4\" title=\"carne 4\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-4-e1644309126594-300x184.png\" class=\"img-responsive wp-image-6451\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-4-e1644309126594-200x123.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-4-e1644309126594-400x246.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-4-e1644309126594.png 547w\" 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-15 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><strong>Paso 4<\/strong>:Retire las costillas del recipiente, s\u00e9quelas con toallas de papel y luego col\u00f3quelas sobre una rejilla para secarlas.<\/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-12\" style=\"--awb-text-transform:none;\"><p><strong>Paso 5<\/strong>Prepare su ahumador y precali\u00e9ntelo a una temperatura de 107 a 121 \u00b0C (225 a 250 \u00b0F). Use un term\u00f3metro para ahumador para controlar la temperatura en la rejilla. A\u00f1ada la madera que prefiera o la recomendada por el fabricante del ahumador. Recuerde que el tipo de madera que use determinar\u00e1 el sabor del ahumado, el cual es un ingrediente clave para el sabor final del jam\u00f3n. Aseg\u00farese de tener suficiente madera para ahumar durante 5 horas o m\u00e1s.<\/p>\n<\/div><\/div><\/div><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-13\" style=\"--awb-text-transform:none;\"><p><strong>Paso 6:<\/strong>\u00a0Coloque las costillas en la rejilla del ahumador, con el hueso hacia abajo. Cierre la tapa durante 5 a 8 horas y a\u00f1ada le\u00f1a al ahumador seg\u00fan sea necesario. Use el mejor term\u00f3metro de lectura instant\u00e1nea para controlar la temperatura. Use el control remoto para controlar la temperatura en lugar de abrir y cerrar el ahumador de vez en cuando, ya que esto liberar\u00e1 humo y bajar\u00e1 la temperatura. Aseg\u00farese de que la carne est\u00e9 por encima de la <a href=\"https:\/\/www.chefstemp.com\/es\/zona-de-peligro-de-temperatura\/\"><strong><u>zona de peligro de temperatura<\/u><\/strong><\/a> La temperatura oscila entre 5 y 57 \u00b0C (41 y 135 \u00b0F). La alarma del term\u00f3metro del ahumador sonar\u00e1 cuando la temperatura sea \u00f3ptima.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-18 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><strong>Paso 7<\/strong>Una vez que la carne est\u00e9 lista, extienda papel aluminio y exprima un poco de miel sobre \u00e9l. Coloque las costillas de jam\u00f3n con miel sobre el papel aluminio y envu\u00e9lvalas bien. Luego, col\u00f3quelas boca abajo en el ahumador abierto para que se cocinen al vapor durante 1 hora. S\u00e1quelas del ahumador y desenvuelva el papel aluminio. Las costillas bien cocidas suelen estar lo suficientemente tiernas como para separarlas con los dedos y la carne se habr\u00e1 encogido aproximadamente 1,25 cm desde los extremos de los huesos.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-19 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;\"><p><strong>Paso 8<\/strong>:Corte las costillas de jam\u00f3n con miel y sirva al gusto.<\/p>\n<\/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-16\" style=\"--awb-text-transform:none;\"><p>Inicialmente, ahumar la carne se conoc\u00eda principalmente por su conservaci\u00f3n, pero existen otros m\u00faltiples beneficios asociados al ahumado de la carne. Entre ellos se incluyen:<\/p>\n<ul>\n<li>Agrega un sabor distintivo a la carne como resultado de la madera y el humo combinados, d\u00e1ndole a la carne un sudor natural y un sabor rico mientras conserva el sabor de otras especias.<\/li>\n<li>Los alimentos ahumados tienen un alto contenido de nutrientes y un bajo contenido de grasas, ya que el proceso no requiere grasas adicionales y elimina el exceso de grasas, dejando un producto final m\u00e1s saludable.<\/li>\n<li>La carne ahumada tiene un aroma rico y un aspecto marr\u00f3n irresistible que la hace a\u00fan m\u00e1s atractiva.<\/li>\n<\/ul>\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-17\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Final_Tips\"><\/span><span style=\"color: #ff9900;\">Consejos finales<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\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-18\" style=\"--awb-text-transform:none;\"><p>Usar un term\u00f3metro para carne es la mejor manera de obtener una comida deliciosa, ahumada y perfectamente cocinada para toda la familia. Minimiza los riesgos para la salud causados por alimentos poco cocidos, ya que pueden estar contaminados con bacterias da\u00f1inas que causan enfermedades.<\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":6457,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40,308,88],"tags":[706,711,652,323,703,709,310,708,704,705,710,707,524],"class_list":["post-6422","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","category-food-thermometer","category-recipes","tag-american-cuisine","tag-best-meat-thermometer","tag-chefstemp-quad-xpro","tag-grilling","tag-honey-ham-ribs","tag-honey-ham-flavor","tag-meat-thermometer","tag-oven","tag-pork-ribs","tag-season-ribs","tag-smoker","tag-smoking","tag-smoking-meat"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts\/6422","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/comments?post=6422"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts\/6422\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/media\/6457"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/media?parent=6422"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/categories?post=6422"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/tags?post=6422"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}