{"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\/es\/temperaturas-clave-del-salmon-ahumado\/","title":{"rendered":"Salm\u00f3n ahumado: temperaturas clave para el \u00e9xito"},"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>No basta con comprar salm\u00f3n ahumado en el mercado, aunque ahorra dinero y tiempo. Sin embargo, no siempre es necesario comprarlo. \u00bfQu\u00e9 pasa si no hay salm\u00f3n ahumado? \u00bfC\u00f3mo se puede ahumar en casa?<\/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>Necesitas saber c\u00f3mo ahumar tu salm\u00f3n como un profesional. Si ya lo est\u00e1s pensando, est\u00e1s en el lugar correcto, porque te guiaremos en el proceso. Con tu... <a href=\"https:\/\/www.chefstemp.com\/es\/category\/smoker-thermometer\/\"><u>term\u00f3metro para ahumador<\/u><\/a>, Podr\u00e1s preparar tu salm\u00f3n de manera excelente, sabiendo cuando est\u00e1 listo.<\/p>\n<p>Hoy en d\u00eda, la gente ya no se confunde al preparar pescado gracias al conocimiento sobre la temperatura y la refrigeraci\u00f3n para garantizar la seguridad alimentaria. Es m\u00e1s seguro consumirlo que hace algunos a\u00f1os. En este art\u00edculo, aprender\u00e1 las temperaturas esenciales y los consejos necesarios para garantizar que su salm\u00f3n ahumado tenga una textura fina y un sabor intenso.<\/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=\"Temperaturas clave para el \u00e9xito del salm\u00f3n ahumado ChefsTemp\" title=\"Temperaturas clave para el \u00e9xito del salm\u00f3n ahumado ChefsTemp (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\">Tabla de contenido<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-69d116ae07c06\" 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-69d116ae07c06\"  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\/temperaturas-clave-del-salmon-ahumado\/#How_to_prepare_your_smoked_salmon\" >\u00bfC\u00f3mo preparar tu salm\u00f3n ahumado?<\/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\/temperaturas-clave-del-salmon-ahumado\/#Why_smoke_your_salmon_fish\" >\u00bfPor qu\u00e9 ahumar el salm\u00f3n?<\/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\/temperaturas-clave-del-salmon-ahumado\/#Pellicle_formation\" >Formaci\u00f3n de pel\u00edculas<\/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\/temperaturas-clave-del-salmon-ahumado\/#Understanding_the_heat_difference_between_cold_and_hot_smoking\" >Entendiendo la diferencia de calor entre fumar en fr\u00edo y en caliente<\/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\/es\/temperaturas-clave-del-salmon-ahumado\/#How_to_smoke_salmon_%E2%80%93_the_Chefstemp_method\" >\u00bfC\u00f3mo ahumar salm\u00f3n \u2013 el m\u00e9todo Chefstemp?<\/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\/es\/temperaturas-clave-del-salmon-ahumado\/#Conclusion\" >Conclusi\u00f3n<\/a><\/li><\/ul><\/nav><\/div>\n<h3><span class=\"ez-toc-section\" id=\"How_to_prepare_your_smoked_salmon\"><\/span><span style=\"color: #ff9900;\">\u00bfC\u00f3mo preparar tu salm\u00f3n ahumado?<\/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>Aunque existen varias maneras de preparar el salm\u00f3n ahumado, creemos que la mejor manera de empezar es cur\u00e1ndolo. Esto no significa que no deba aprender a usar un term\u00f3metro para carne. Un term\u00f3metro para carne puede ser \u00fatil, especialmente para saber la temperatura interna. Es importante saber el punto de cocci\u00f3n del salm\u00f3n o la carne.<\/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;\">Curando su salm\u00f3n fresco<\/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>Si quieres hacer algo, vale la pena hacerlo bien. Por lo tanto, curar el salm\u00f3n con sal es el primer paso. Usar un poco de az\u00facar y sal puede darle sabor al pescado. Sin embargo, \u00bfhas pensado en lo que ocurre bajo la superficie? Curar el salm\u00f3n con sal consiste en envasarlo en una mezcla seca de az\u00facar y sal mientras se ah\u00fama para conservarlo.<\/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=\"Temperaturas clave para el \u00e9xito del salm\u00f3n ahumado ChefsTemp\" title=\"Temperaturas clave para el \u00e9xito del salm\u00f3n ahumado ChefsTemp (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>Hagamos una exploraci\u00f3n cient\u00edfica mientras esperamos a que la sal penetre profundamente en el salm\u00f3n. Al salar un pescado, este absorbe su humedad, incluyendo las c\u00e9lulas microbianas. Durante este proceso, las bacterias indeseables mueren debido a la sal, mientras que las bacterias beneficiosas se activan y consumen el az\u00facar. Las bacterias beneficiosas (lactobacillus) crecen y generan un ambiente m\u00e1s \u00e1cido, lo que lo hace hostil para las bacterias da\u00f1inas.<\/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;\">\u00bfPor qu\u00e9 ahumar el salm\u00f3n?<\/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>Una raz\u00f3n para ahumar pescado y carne es su conservaci\u00f3n. No es imprescindible a\u00f1adir sabores ahumados. El humo de le\u00f1a frena el crecimiento de microbios gracias a sus qu\u00edmicos. Adem\u00e1s, estos compuestos antimicrobianos act\u00faan como esterilizantes para frenar el crecimiento de sabores rancios y evitar el deterioro.<\/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;\">Formaci\u00f3n de pel\u00edculas<\/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>Avancemos un paso m\u00e1s en nuestra exploraci\u00f3n antes de ver c\u00f3mo ahumar salm\u00f3n. Durante el proceso de curado, las prote\u00ednas solubles en agua se incorporan a la superficie del pescado. Tras el curado, la humedad superficial del salm\u00f3n se seca, lo que forma un gel gomoso y brillante en la superficie, conocido como pel\u00edcula.<\/p>\n<p>La funci\u00f3n de la pel\u00edcula es permitir que el salm\u00f3n conserve su humedad y que el humo penetre durante la cocci\u00f3n. Si el salm\u00f3n no desarrolla esta piel pegajosa, se quemar\u00e1. Ver\u00e1s lo importante que es esto cuando repasemos la receta. Bienvenido de nuevo de tu peque\u00f1a expedici\u00f3n.<\/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;\">Entendiendo la diferencia de calor entre fumar en fr\u00edo y en caliente <\/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: La gu\u00eda perfecta para preparar panceta de cerdo quemada\" title=\"ChefsTemp: La gu\u00eda perfecta para preparar panceta de cerdo quemada (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>Puede ahumar su salm\u00f3n en fr\u00edo o en caliente. La esencia del ahumado en fr\u00edo es conservarlo mientras la temperatura de cocci\u00f3n se mantiene entre 20 y 30 \u00b0C (68 y 86 \u00b0F). El proceso puede durar de 6 a 12 horas, ya que la carne del salm\u00f3n pierde su humedad y se vuelve m\u00e1s densa sin cocinarla. Sin embargo, la parte exterior del salm\u00f3n permanece blanda en lugar de estar dura como cuando se cocina a altas temperaturas.<\/p>\n<p>Sin embargo, hay un inconveniente en ahumar en fr\u00edo el salm\u00f3n fresco porque permanece dentro del <a href=\"https:\/\/www.chefstemp.com\/es\/zona-de-peligro-alimentario\/\"><u>zona de peligro de temperatura<\/u><\/a> (4-60 \u00b0C o 40-140 \u00b0F) durante varias horas. Recomendamos no usar este m\u00e9todo, especialmente si no desea que la carne se mantenga dentro de esa zona de peligro. Puede usar un term\u00f3metro de lectura instant\u00e1nea para comprobar si la carne est\u00e1 por encima o por debajo de la zona de peligro.<\/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>Por otro lado, el ahumado en caliente se realiza a una temperatura de 66-77 \u00b0C (150-170 \u00b0F). Deje que el pescado se ah\u00fame hasta que alcance la temperatura deseada. Recuerde que necesita un term\u00f3metro para ahumador para comprobar el punto de cocci\u00f3n del pescado en lugar de hacerlo manualmente. Para eliminar los microbios existentes, necesita una temperatura m\u00e1s alta para garantizar que el salm\u00f3n sea seguro para el consumo.<\/p>\n<p><strong><b>Nota:<\/b><\/strong>\u00a0Para asegurarte de mantener el salm\u00f3n a la temperatura recomendada, necesitas comprar el mejor term\u00f3metro de cocina con alarma de baja temperatura y sonda de aire. Adem\u00e1s, puedes usar un <a href=\"https:\/\/www.chefstemp.com\/es\/temperaturas-del-bistec\/\"><u>tabla de temperaturas del bistec<\/u><\/a>\u00a0para saber la temperatura ideal para tu carne o pescado.<\/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;\">\u00bfC\u00f3mo ahumar salm\u00f3n \u2013 el m\u00e9todo Chefstemp?<\/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>Ingredientes necesarios <\/b><\/strong><\/p>\n<ul>\n<li>1 libra de filete(s) de salm\u00f3n<\/li>\n<li>Al menos 3 tazas de agua<\/li>\n<li>\u00bd cucharadita de ralladura de lim\u00f3n<\/li>\n<li>\u00bd taza de sal marina molida<\/li>\n<li>\u00bd cucharadita de eneldo seco<\/li>\n<li>\u00bd cucharadita de mostaza en polvo Colman&#039;s<\/li>\n<li>\u00bd cucharadita de pimienta negra<\/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=\"Temperaturas clave para el \u00e9xito del salm\u00f3n ahumado ChefsTemp\" title=\"Temperaturas clave para el \u00e9xito del salm\u00f3n ahumado ChefsTemp (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;\">Paso uno: curar el salm\u00f3n fresco <\/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>Pon el agua y la sal en una cacerola a fuego medio. Remueve bien para que la sal se disuelva bien. Evita que hierva la soluci\u00f3n; coloca el salm\u00f3n fresco en una fuente de vidrio para horno y c\u00fabrelo con la soluci\u00f3n. D\u00e9jalo reposar 24 horas en el refrigerador.<\/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;\">Paso dos: mezcla los ingredientes <\/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>Retire el salm\u00f3n de la soluci\u00f3n despu\u00e9s de 24 horas y enju\u00e1guelo con agua fr\u00eda. S\u00e9quelo con papel absorbente. Mezcle la pimienta negra, la mostaza en polvo, la ralladura de lim\u00f3n y el eneldo. Frote la mezcla por la parte sin piel del salm\u00f3n. Deje el salm\u00f3n sazonado en el refrigerador de 2 a 4 horas para que se forme la pel\u00edcula.<\/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;\">Paso tres: precalentar el ahumador<\/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>Debe precalentar su ahumador a 66 \u00b0C (150 \u00b0F). Puede usar el ChefsTemp Finaltouch X10. <a href=\"https:\/\/www.chefstemp.com\/es\/producto\/termometro-para-carne-finaltouchx10\/\"><u>Term\u00f3metro de lectura instant\u00e1nea para carne<\/u><\/a>\u00a0Para controlar la temperatura interna del salm\u00f3n y la del ahumador, aseg\u00farese de fijar la sonda de aire con una pinza para rejilla. Si su term\u00f3metro de cocina incluye alarma, puede configurar la m\u00e1xima a 71 \u00b0C (160 \u00b0F) y la m\u00ednima a 60 \u00b0C (140 \u00b0F). Para el ahumado, puede optar por virutas de madera noble.<\/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;\">Paso cuatro: ahumar el salm\u00f3n <\/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>Con la pel\u00edcula formada y el ahumador listo, puede sacar el filete del refrigerador. Introduzca la sonda de aguja de su term\u00f3metro digital para alimentos en la parte m\u00e1s gruesa del salm\u00f3n mientras lo transfiere con cuidado a la parrilla. Cierre la tapa mientras ajusta la alarma de la sonda a 49 \u00b0C (120 \u00b0F). Tenga en cuenta que el tiempo de cocci\u00f3n variar\u00e1 seg\u00fan el tama\u00f1o del filete. Puede tardar entre 30 y una hora y media.<\/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;\">Paso cinco: Finalizaci\u00f3n del salm\u00f3n ahumado<\/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>En cuanto suene la alarma del term\u00f3metro, puede usar un term\u00f3metro para ahumador o un term\u00f3metro de lectura instant\u00e1nea para verificar si la temperatura est\u00e1 por encima de la zona de peligro. Si est\u00e1 por debajo de la zona de peligro, puede continuar cocinando hasta que est\u00e9 listo.<\/p>\n<p>Sin embargo, tras verificarlo con el term\u00f3metro para ahumado, puede servirlo inmediatamente o m\u00e1s tarde. Tambi\u00e9n puede envolverlo y refrigerarlo durante la noche para que el sabor ahumado se impregne.<\/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=\"Temperaturas clave para el \u00e9xito del salm\u00f3n ahumado ChefsTemp\" title=\"Temperaturas clave para el \u00e9xito del salm\u00f3n ahumado ChefsTemp (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;\">Conclusi\u00f3n <\/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>Independientemente de tus objetivos de salud, el salm\u00f3n es beneficioso para tu dieta. Si buscas un alimento rico en omega-3, DHA y EPA, necesitas salm\u00f3n ahumado. Sin embargo, si decides prepararlo t\u00fa mismo, necesitas un term\u00f3metro para ahumador que te ayude a comprobar su punto de cocci\u00f3n.<\/p>\n<p>Adem\u00e1s, con los ingredientes adecuados, puedes preparar tu delicioso salm\u00f3n ahumado desde la comodidad de tu hogar. El salm\u00f3n ahumado aporta las prote\u00ednas necesarias para mejorar tu nutrici\u00f3n general.<\/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\/es\/wp-json\/wp\/v2\/posts\/8198","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\/38"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/comments?post=8198"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts\/8198\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/media\/8199"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/media?parent=8198"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/categories?post=8198"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/tags?post=8198"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}