{"id":8161,"date":"2022-06-19T09:00:05","date_gmt":"2022-06-19T01:00:05","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=8161"},"modified":"2022-07-14T16:53:44","modified_gmt":"2022-07-14T08:53:44","slug":"smoked-pork-loin-right-temps","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/fr\/filet-de-porc-fume-a-la-bonne-temperature\/","title":{"rendered":"Longe de porc fum\u00e9e\u00a0: la bonne temp\u00e9rature garantit la tendret\u00e9"},"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_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-1\" style=\"--awb-text-transform:none;\"><p>Les pr\u00e9f\u00e9rences en mati\u00e8re de cuisson du filet de porc varient. Certains le pr\u00e9f\u00e8rent effiloch\u00e9, ferme et moelleux. D&#039;autres privil\u00e9gient un filet tendre et savoureux, facile \u00e0 trancher. Pour respecter la temp\u00e9rature interne minimale recommand\u00e9e pour le porc, visez 63 \u00b0C (145 \u00b0F).<strong><b>\u00b0<\/b><\/strong>F (63<strong><b>\u00b0<\/b><\/strong>C).<\/p>\n<p>Cependant, pour pr\u00e9parer un filet de porc des plus savoureux, la temp\u00e9rature id\u00e9ale du fumoir est de 225 degr\u00e9s Fahrenheit.<strong><b>\u00b0<\/b><\/strong>F (107<strong><b>\u00b0<\/b><\/strong>C) Le meilleur moyen de v\u00e9rifier que la temp\u00e9rature souhait\u00e9e est atteinte est d&#039;utiliser un thermom\u00e8tre \u00e0 fumoir. Quel que soit le degr\u00e9 de cuisson vis\u00e9, fumer un filet de porc demande du savoir-faire et de la patience. Pour r\u00e9ussir des filets de porc savoureux et tendres, consultez nos conseils ci-dessous.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-1 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=\"213\" alt=\"Longe de porc fum\u00e9e ChefsTemp\u00a0: La bonne temp\u00e9rature garantit la tendret\u00e9\" title=\"Longe de porc fum\u00e9e ChefsTemp\u00a0: La bonne temp\u00e9rature garantit la tendret\u00e9\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smoked-Pork-Loin-Right-Temps-Result-in-Tenderness-1-1-300x213.jpg\" class=\"img-responsive wp-image-8163\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smoked-Pork-Loin-Right-Temps-Result-in-Tenderness-1-1-200x142.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smoked-Pork-Loin-Right-Temps-Result-in-Tenderness-1-1-400x284.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smoked-Pork-Loin-Right-Temps-Result-in-Tenderness-1-1.jpg 486w\" 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-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-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\">Table des mati\u00e8res<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-69e08be25ba9c\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Basculer<\/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-69e08be25ba9c\"  aria-label=\"Basculer\" \/><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\/fr\/filet-de-porc-fume-a-la-bonne-temperature\/#Use_a_pork_temperature_chart_and_a_smoker_thermometer_for_best_results\" >Utilisez un tableau de temp\u00e9rature pour la cuisson du porc et un thermom\u00e8tre pour fumoir pour de meilleurs r\u00e9sultats.<\/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\/fr\/filet-de-porc-fume-a-la-bonne-temperature\/#Should_you_brine_pork_loin\" >Faut-il faire mariner le filet de porc ?\u00a0<\/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\/fr\/filet-de-porc-fume-a-la-bonne-temperature\/#Further_preparations_before_smoking\" >Pr\u00e9paratifs suppl\u00e9mentaires avant de fumer<\/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\/fr\/filet-de-porc-fume-a-la-bonne-temperature\/#An_easy_pork_loin_recipe\" >Une recette facile de filet de porc<\/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\/fr\/filet-de-porc-fume-a-la-bonne-temperature\/#Conclusion\" >Conclusion<\/a><\/li><\/ul><\/nav><\/div>\n<h3><span class=\"ez-toc-section\" id=\"Use_a_pork_temperature_chart_and_a_smoker_thermometer_for_best_results\"><\/span><span style=\"color: #ff9900;\">Utilisez un tableau de temp\u00e9rature pour la cuisson du porc et un thermom\u00e8tre pour fumoir pour de meilleurs r\u00e9sultats.<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\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-3\" style=\"--awb-text-transform:none;\"><p>Certaines personnes pr\u00e9tendent savoir quand le porc est cuit en le touchant, en l&#039;observant ou en le piquant avec un couteau ou une fourchette. Bien que cette m\u00e9thode puisse fonctionner pour elles, nous la d\u00e9conseillons fortement si vous souhaitez cuisiner de la viande en toute s\u00e9curit\u00e9. Utilisez plut\u00f4t un thermom\u00e8tre de barbecue pour mesurer la temp\u00e9rature interne de votre r\u00f4ti de porc. Un thermom\u00e8tre de cuisine vous permettra d&#039;\u00e9viter les approximations et les doutes. Ensuite, procurez-vous un r\u00f4ti de porc. <a href=\"https:\/\/www.chefstemp.com\/fr\/product\/meat-smoking-temperature-chart\/\">graphique de temp\u00e9rature<\/a> conna\u00eetre la temp\u00e9rature minimale de s\u00e9curit\u00e9 \u00e0 atteindre.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-4 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=\"200\" alt=\"Longe de porc fum\u00e9e ChefsTemp\u00a0: La bonne temp\u00e9rature garantit la tendret\u00e9\" title=\"Longe de porc fum\u00e9e ChefsTemp\u00a0: La bonne temp\u00e9rature garantit la tendret\u00e9\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smoked-Pork-Loin-Right-Temps-Result-in-Tenderness-3-300x200.jpg\" class=\"img-responsive wp-image-8165\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smoked-Pork-Loin-Right-Temps-Result-in-Tenderness-3-200x133.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smoked-Pork-Loin-Right-Temps-Result-in-Tenderness-3-400x267.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smoked-Pork-Loin-Right-Temps-Result-in-Tenderness-3.jpg 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-5 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-4\" style=\"--awb-text-transform:none;\"><p>Ce document indique la temp\u00e9rature interne optimale et les temps de cuisson pour diff\u00e9rentes parties du porc. Pour fumer des longes de porc, la temp\u00e9rature id\u00e9ale du fumoir est de 225 \u00b0F (107 \u00b0C).<strong><b>\u00b0<\/b><\/strong>F (107<strong><b>\u00b0<\/b><\/strong>C) Le temps de cuisson optimal est de quatre \u00e0 cinq heures et la temp\u00e9rature interne la plus s\u00fbre est de 145 \u00b0C.<strong><b>\u00b0<\/b><\/strong>F (63<strong><b>\u00b0<\/b><\/strong>C) Fumer un filet de porc prend moins de temps que fumer d&#039;autres morceaux de porc. Par exemple, pour fumer une \u00e9paule de porc, le temps de cuisson total est de huit heures. Ainsi, fumer un filet de porc ou un filet mignon de porc avec votre <a href=\"https:\/\/www.chefstemp.com\/fr\/category\/food-thermometer\/\"><strong><u><b>meilleur thermom\u00e8tre alimentaire<\/b><\/u><\/strong><\/a>\u00a0et <a href=\"https:\/\/www.chefstemp.com\/fr\/product\/meat-smoking-temperature-chart\/\"><strong><u><b>graphique de temp\u00e9rature du port<\/b><\/u><\/strong><\/a> c&#039;est une t\u00e2che facile.<\/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-6 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;\"><h3><span class=\"ez-toc-section\" id=\"Should_you_brine_pork_loin\"><\/span><span style=\"color: #ff9900;\">Faut-il faire mariner le filet de porc ?\u00a0<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\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-6\" style=\"--awb-text-transform:none;\"><p>Pour obtenir un filet de porc fum\u00e9, juteux et savoureux, il est indispensable de le faire mariner. Les chefs exp\u00e9riment\u00e9s comparent le filet de porc \u00e0 un blanc de poulet en termes de maigreur. Sa teneur en mati\u00e8res grasses est inf\u00e9rieure \u00e0 celle des autres morceaux de porc. Par cons\u00e9quent, il peut s\u00e9cher rapidement et vous priver du filet de porc juteux et tendre que vous souhaitez servir.<\/p>\n<p>Le saumurage am\u00e9liore la saveur du filet de porc tout en le rendant plus moelleux. En saumurant le filet de porc, vous pr\u00e9servez son jus naturel. Mais de quoi avez-vous besoin pour saumurer un filet de porc\u00a0? Uniquement du sel, car il attendrit la viande en d\u00e9composant ses prot\u00e9ines. Voici les \u00e9tapes faciles pour saumurer votre filet de porc\u00a0:<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-8 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-7\" style=\"--awb-text-transform:none;\"><ul>\n<li>Comptez une cuill\u00e8re \u00e0 soupe de sel par tasse d&#039;eau douce.<\/li>\n<li>Remplissez un bol d&#039;eau en quantit\u00e9 suffisante pour immerger enti\u00e8rement le filet de porc.<\/li>\n<li>Ajoutez du sel en fonction de la quantit\u00e9 d&#039;eau que vous avez mise dans le bol.<\/li>\n<li>Remuez le m\u00e9lange jusqu&#039;\u00e0 ce qu&#039;il ne reste plus de particules de sel visibles.<\/li>\n<li>D\u00e9posez d\u00e9licatement le filet de porc dans le bol. Placez le bol au r\u00e9frig\u00e9rateur pendant environ deux heures.<\/li>\n<li>Ensuite, gardez votre thermom\u00e8tre \u00e0 fumoir \u00e0 port\u00e9e de main, car votre filet de porc est pr\u00eat \u00e0 \u00eatre fum\u00e9.<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-9 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-text fusion-text-8\" style=\"--awb-text-transform:none;\"><p><span style=\"color: #ffffff;\">\u2026<\/span><\/p>\n<\/div><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=\"203\" alt=\"Conseils d&#039;entretien et de maintenance de ChefsTemp pour une utilisation pr\u00e9cise de votre thermom\u00e8tre de cuisine\" title=\"Conseils d&#039;entretien et de maintenance de ChefsTemp pour une utilisation pr\u00e9cise de votre thermom\u00e8tre de cuisine (6)\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Care-and-Maintenance-Tips-for-Using-your-Kitchen-Thermometer-Accurately-6-300x203.jpg\" class=\"img-responsive wp-image-7824\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Care-and-Maintenance-Tips-for-Using-your-Kitchen-Thermometer-Accurately-6-200x135.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Care-and-Maintenance-Tips-for-Using-your-Kitchen-Thermometer-Accurately-6-400x271.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Care-and-Maintenance-Tips-for-Using-your-Kitchen-Thermometer-Accurately-6-600x406.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Care-and-Maintenance-Tips-for-Using-your-Kitchen-Thermometer-Accurately-6.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-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-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;\"><h3><span class=\"ez-toc-section\" id=\"Further_preparations_before_smoking\"><\/span><span style=\"color: #ff9900;\">Pr\u00e9paratifs suppl\u00e9mentaires avant de fumer<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\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;\"><p>Certaines personnes n&#039;appr\u00e9cient pas la viande grasse. Le porc est g\u00e9n\u00e9ralement riche en graisse, mais le filet en contient moins que le reste du corps. Si vous estimez que votre filet est trop gras, vous pouvez l&#039;enlever en le d\u00e9coupant. Utilisez un couteau bien aiguis\u00e9 ou des ciseaux \u00e0 viande pour retirer l&#039;exc\u00e9dent de gras.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-12 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=\"169\" alt=\"Un thermom\u00e8tre \u00e0 viande v\u00e9rifie la cuisson des c\u00f4tes lev\u00e9es sur le gril pour obtenir la temp\u00e9rature id\u00e9ale au barbecue.\" title=\"5\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/5-1-300x169.png\" class=\"img-responsive wp-image-6105\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/5-1-200x113.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/5-1-400x225.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/5-1-600x338.png 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/5-1-800x450.png 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/5-1-1200x675.png 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/5-1.png 1920w\" 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_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-11\" style=\"--awb-text-transform:none;\"><p>Une autre fa\u00e7on de pr\u00e9parer votre filet de porc avant la cuisson est d&#039;y appliquer des marinades s\u00e8ches et des sauces. Parmi les meilleures marinades s\u00e8ches que nous recommandons, citons le paprika, le cumin, le piment en poudre, le poivre de Cayenne et la cassonade. Pour les \u00e9pices, une cuill\u00e8re et demie \u00e0 caf\u00e9, voire moins, suffit. Le poivre de Cayenne \u00e9tant tr\u00e8s fort, vous pouvez en mesurer environ un quart de cuill\u00e8re \u00e0 caf\u00e9.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-14 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>Pour fumer votre r\u00f4ti de porc comme un pro, il vous faut un thermom\u00e8tre de cuisine num\u00e9rique de qualit\u00e9 et le meilleur bois. Le porc absorbe particuli\u00e8rement bien les ar\u00f4mes fruit\u00e9s\u00a0; vous pouvez donc opter pour du bois de pommier, d&#039;oranger, de noyer ou de p\u00eacher.<\/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-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-13\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"An_easy_pork_loin_recipe\"><\/span><span style=\"color: #ff9900;\">Une recette facile de filet de porc<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\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>Nous avons pr\u00e9c\u00e9demment indiqu\u00e9 que la temp\u00e9rature optimale de fumage pour le filet de porc est de 225 degr\u00e9s Fahrenheit.<strong><b>\u00b0<\/b><\/strong>F ou 107<strong><b>\u00b0<\/b><\/strong>C. Cependant, la temp\u00e9rature interne que vous devriez viser est de 145<strong><b>\u00b0<\/b><\/strong>F ou 63<strong><b>\u00b0<\/b><\/strong>C. Un thermom\u00e8tre \u00e0 viande \u00e0 lecture instantan\u00e9e de qualit\u00e9 vous permettra de mesurer avec pr\u00e9cision la temp\u00e9rature du porc. Voici la recette dont vous avez besoin\u00a0:<\/p>\n<p><strong><b>Ingr\u00e9dients<\/b><\/strong><\/p>\n<ul>\n<li>Une coupe de longe de porc<\/li>\n<li>Trois cuill\u00e8res \u00e0 soupe de marinade s\u00e8che<\/li>\n<li>Un quart de tasse de sauce barbecue<\/li>\n<li>Bois<\/li>\n<\/ul>\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-15\" style=\"--awb-text-transform:none;\"><p><strong><b>Lignes directrices<\/b><\/strong><\/p>\n<ul>\n<li>Pr\u00e9chauffez votre fumoir \u00e0 225 \u00b0C.<strong><b>\u00b0<\/b><\/strong>F (107<strong><b>\u00b0<\/b><\/strong>C) Vous devez chauffer vos bois pr\u00e9f\u00e9r\u00e9s.<\/li>\n<li>Pendant que le fumoir chauffe, pr\u00e9parez votre filet de porc. Nous supposons que vous l&#039;avez d\u00e9j\u00e0 saumur\u00e9. Ensuite, incisez le gras superflu du filet.<\/li>\n<li>Appliquez votre m\u00e9lange d&#039;\u00e9pices sec pr\u00e9f\u00e9r\u00e9 sur toute la longe de porc.<\/li>\n<li>Lorsque le fumoir atteint finalement une temp\u00e9rature de 225<strong><b>\u00b0<\/b><\/strong>F (107<strong><b>\u00b0<\/b><\/strong>C), placez votre viande dessus. En cas de doute, vous pouvez utiliser votre\u00a0<a href=\"https:\/\/www.chefstemp.com\/fr\/category\/grill-thermometer\/\"><strong><u><b>thermom\u00e8tre de barbecue<\/b><\/u><\/strong><\/a>.<\/li>\n<li>Fumez le porc pendant deux heures et demie \u00e0 quatre heures. Tout d\u00e9pend du moment o\u00f9 votre filet de porc atteint une temp\u00e9rature interne de 63 \u00b0C (145 \u00b0F).<strong><b>\u00b0<\/b><\/strong>F (63<strong><b>\u00b0<\/b><\/strong>C) Utilisez \u00e0 nouveau un thermom\u00e8tre \u00e0 fumoir pour mesurer la temp\u00e9rature du filet.<\/li>\n<li>Avant la fin de la cuisson, ou environ trente minutes avant, badigeonnez le filet de porc de sauce barbecue.<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-18 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-16\" style=\"--awb-text-transform:none;\"><ul>\n<li>Le porc conserve la chaleur comme n&#039;importe quelle autre viande. Alors, utilisez votre <a href=\"https:\/\/www.chefstemp.com\/fr\/product-category\/meat-thermometer\/\"><u><\/u><strong><u><b>thermom\u00e8tre \u00e0 viande<\/b><\/u><\/strong><u>\u00a0<\/u><\/a>Pour savoir quand vous \u00eates sur le point d&#039;atteindre la temp\u00e9rature de retrait souhait\u00e9e, retirez la pi\u00e8ce du feu environ cinq degr\u00e9s avant.<\/li>\n<li>Laissez reposer pendant une vingtaine de minutes maximum. Pendant ce temps, la chaleur r\u00e9siduelle du porc finira de le cuire. Utilisez \u00e0 nouveau votre thermom\u00e8tre de barbecue pour v\u00e9rifier que la temp\u00e9rature a bien atteint 145 \u00b0C.<strong><b>\u00b0<\/b><\/strong>F ou 63<strong><b>\u00b0<\/b><\/strong>C.<\/li>\n<li>D\u00e9coupez votre viande et servez-la avec ce que vous voulez.<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-19 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=\"286\" alt=\"Thermom\u00e8tre \u00e0 viande num\u00e9rique \u00e0 lecture instantan\u00e9e pour un suivi pr\u00e9cis de la temp\u00e9rature de cuisson.\" title=\"prise de temp\u00e9rature du tri-tip\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/taking-tri-tip-temperature-300x286.jpg\" class=\"img-responsive wp-image-8112\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/taking-tri-tip-temperature-200x190.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/taking-tri-tip-temperature-400x381.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/taking-tri-tip-temperature-600x571.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/taking-tri-tip-temperature.jpg 650w\" 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-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-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;\"><h3><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span><span style=\"color: #ff9900;\">Conclusion<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\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>Notez que la recette de filet de porc ci-dessus vous donnera une viande tendre et juteuse, facile \u00e0 trancher. Si vous souhaitez pr\u00e9parer du porc effiloch\u00e9, la temp\u00e9rature \u00e0 c\u0153ur id\u00e9ale est de 95 \u00b0C (203 \u00b0F). Le filet de porc effiloch\u00e9 n\u00e9cessite d&#039;\u00eatre envelopp\u00e9 dans du papier aluminium \u00e0 mi-cuisson et fum\u00e9 pendant deux heures suppl\u00e9mentaires. Avec un thermom\u00e8tre de fumoir, vous pouvez obtenir un filet de porc absolument d\u00e9licieux \u00e0 une temp\u00e9rature de fumoir de 107 \u00b0C (225 \u00b0F) et une temp\u00e9rature \u00e0 c\u0153ur de 63 \u00b0C (145 \u00b0F). Tent\u00e9(e)\u00a0?<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/p>","protected":false},"excerpt":{"rendered":"","protected":false},"author":38,"featured_media":8162,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40,88],"tags":[370,313],"class_list":["post-8161","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","category-recipes","tag-smoked-pork-loin","tag-smoker-thermometer"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/posts\/8161","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/users\/38"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/comments?post=8161"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/posts\/8161\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/media\/8162"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/media?parent=8161"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/categories?post=8161"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/tags?post=8161"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}