{"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\/fr\/temperatures-cles-du-saumon-fume\/","title":{"rendered":"Saumon fum\u00e9\u00a0: Temp\u00e9ratures cl\u00e9s pour une r\u00e9ussite r\u00e9ussie"},"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>Acheter du saumon fum\u00e9 au march\u00e9 ne suffit pas, m\u00eame si cela permet d&#039;\u00e9conomiser du temps et de l&#039;argent. Cependant, on n&#039;a pas toujours besoin de saumon fum\u00e9. Que faire alors s&#039;il n&#039;y a pas de saumon fum\u00e9 sous la main\u00a0? Comment fumer du saumon soi-m\u00eame\u00a0?<\/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>Vous voulez savoir fumer votre saumon comme un pro ? Si c&#039;est ce que vous envisagez, vous \u00eates au bon endroit, car nous allons vous guider pas \u00e0 pas dans le fumage de vos aliments. <a href=\"https:\/\/www.chefstemp.com\/fr\/category\/smoker-thermometer\/\"><u>thermom\u00e8tre pour fumeurs<\/u><\/a>, Vous pourrez ainsi pr\u00e9parer votre saumon \u00e0 la perfection, en sachant exactement quand il est cuit.<\/p>\n<p>Aujourd&#039;hui, la pr\u00e9paration du poisson est devenue beaucoup plus simple gr\u00e2ce \u00e0 une meilleure connaissance des temp\u00e9ratures de conservation et de la r\u00e9frig\u00e9ration. Il est plus s\u00fbr d&#039;en consommer qu&#039;il y a quelques ann\u00e9es. Dans cet article, vous d\u00e9couvrirez les temp\u00e9ratures essentielles et les conseils n\u00e9cessaires pour obtenir un saumon fum\u00e9 \u00e0 la texture fine et \u00e0 la saveur riche.<\/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=\"Temp\u00e9ratures cl\u00e9s pour r\u00e9ussir le saumon fum\u00e9 ChefsTemp\" title=\"Temp\u00e9ratures cl\u00e9s pour r\u00e9ussir le saumon fum\u00e9 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\">Table des mati\u00e8res<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-69d133bbe1f2f\" 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-69d133bbe1f2f\"  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\/temperatures-cles-du-saumon-fume\/#How_to_prepare_your_smoked_salmon\" >Comment pr\u00e9parer votre saumon fum\u00e9 ?<\/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\/temperatures-cles-du-saumon-fume\/#Why_smoke_your_salmon_fish\" >Pourquoi fumer son saumon ?<\/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\/temperatures-cles-du-saumon-fume\/#Pellicle_formation\" >Formation de la pellicule<\/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\/temperatures-cles-du-saumon-fume\/#Understanding_the_heat_difference_between_cold_and_hot_smoking\" >Comprendre la diff\u00e9rence de chaleur entre le fumage \u00e0 froid et \u00e0 chaud<\/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\/temperatures-cles-du-saumon-fume\/#How_to_smoke_salmon_%E2%80%93_the_Chefstemp_method\" >Comment fumer du saumon \u2013 la m\u00e9thode 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\/fr\/temperatures-cles-du-saumon-fume\/#Conclusion\" >Conclusion<\/a><\/li><\/ul><\/nav><\/div>\n<h3><span class=\"ez-toc-section\" id=\"How_to_prepare_your_smoked_salmon\"><\/span><span style=\"color: #ff9900;\">Comment pr\u00e9parer votre saumon fum\u00e9 ?<\/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>Il existe plusieurs fa\u00e7ons de pr\u00e9parer du saumon fum\u00e9, mais nous pensons que la meilleure approche consiste \u00e0 le faire mariner. Cela ne signifie pas pour autant qu&#039;il faille n\u00e9gliger l&#039;utilisation d&#039;un thermom\u00e8tre \u00e0 viande. Cet outil peut s&#039;av\u00e9rer tr\u00e8s utile, notamment pour conna\u00eetre la temp\u00e9rature \u00e0 c\u0153ur. Il est essentiel de ma\u00eetriser la cuisson de votre saumon ou de votre viande.<\/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;\">Saler votre saumon frais<\/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 vous voulez faire quelque chose, autant le faire correctement. Le salage du saumon est donc la premi\u00e8re \u00e9tape. Un peu de sucre et de sel suffisent \u00e0 rehausser la saveur du poisson. Mais avez-vous pens\u00e9 \u00e0 ce qui se passe en profondeur\u00a0? Le salage consiste \u00e0 emballer le poisson dans un m\u00e9lange sec de sucre et de sel, puis \u00e0 le fumer pour le conserver.<\/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=\"Temp\u00e9ratures cl\u00e9s pour r\u00e9ussir le saumon fum\u00e9 ChefsTemp\" title=\"Temp\u00e9ratures cl\u00e9s pour r\u00e9ussir le saumon fum\u00e9 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>En attendant que le sel p\u00e9n\u00e8tre bien dans le saumon, faisons une petite exploration scientifique. Lorsqu&#039;on sale un poisson, il en extrait l&#039;humidit\u00e9, ainsi que les cellules microbiennes. Au cours de ce processus, les bact\u00e9ries ind\u00e9sirables meurent \u00e0 cause du sel, tandis que les bact\u00e9ries b\u00e9n\u00e9fiques se d\u00e9veloppent en consommant le sucre. Ces bonnes bact\u00e9ries (lactobacilles) prolif\u00e8rent et cr\u00e9ent un milieu plus acide, d\u00e9favorable aux bact\u00e9ries pathog\u00e8nes.<\/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;\">Pourquoi fumer son saumon ?<\/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>L&#039;une des raisons de fumer le poisson et la viande est de les conserver. Il n&#039;est pas indispensable d&#039;y ajouter un go\u00fbt fum\u00e9. Le fumage au bois ralentit la prolif\u00e9ration microbienne gr\u00e2ce aux compos\u00e9s chimiques qu&#039;il contient. De plus, ces compos\u00e9s antimicrobiens agissent comme st\u00e9rilisants, limitant ainsi le d\u00e9veloppement du rancissement et pr\u00e9venant la d\u00e9t\u00e9rioration des aliments.<\/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;\">Formation de la pellicule<\/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>Avant d&#039;aborder le fumage du saumon, faisons un premier pas dans notre exploration. Lors du salage, les prot\u00e9ines hydrosolubles remontent \u00e0 la surface du poisson. Apr\u00e8s salage, l&#039;humidit\u00e9 superficielle du saumon s&#039;\u00e9vapore, formant une pellicule g\u00e9latineuse et brillante appel\u00e9e pellicule.<\/p>\n<p>La pellicule a pour fonction de permettre au saumon de conserver son humidit\u00e9 tout en facilitant la p\u00e9n\u00e9tration de la fum\u00e9e pendant la cuisson. Sans cette peau collante, le saumon br\u00fblera. Vous comprendrez son importance en suivant la recette. Bon retour de votre petite exp\u00e9dition\u00a0!.<\/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;\">Comprendre la diff\u00e9rence de chaleur entre le fumage \u00e0 froid et \u00e0 chaud <\/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 Le guide parfait pour r\u00e9ussir une poitrine de porc grill\u00e9e\" title=\"ChefsTemp Le guide parfait pour r\u00e9ussir une poitrine de porc br\u00fbl\u00e9e (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>Pour fumer votre saumon, vous pouvez utiliser le fumage \u00e0 froid ou \u00e0 chaud. Le fumage \u00e0 froid consiste \u00e0 le conserver \u00e0 une temp\u00e9rature comprise entre 20 et 30 \u00b0C. Ce processus peut durer de 6 \u00e0 12 heures\u00a0: la chair du saumon perd de son humidit\u00e9 et s&#039;\u00e9paissit sans cuire. Cependant, sa surface reste tendre, contrairement \u00e0 la cuisson \u00e0 haute temp\u00e9rature qui la rend dure.<\/p>\n<p>N\u00e9anmoins, le fumage \u00e0 froid du saumon frais pr\u00e9sente un inconv\u00e9nient\u00a0: il reste \u00e0 l\u2019int\u00e9rieur de la <a href=\"https:\/\/www.chefstemp.com\/fr\/zone-de-danger-alimentaire\/\"><u>zone de danger de temp\u00e9rature<\/u><\/a> (4-60 \u00b0C ou 40-140 \u00b0F) pendant plusieurs heures. Nous vous d\u00e9conseillons d&#039;utiliser cette m\u00e9thode, surtout si vous ne souhaitez pas que votre viande reste dans cette zone de temp\u00e9rature \u00e0 risque. Vous pouvez utiliser un thermom\u00e8tre \u00e0 lecture instantan\u00e9e pour v\u00e9rifier si la viande est au-dessus ou en dessous de cette zone.<\/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>En revanche, le fumage \u00e0 chaud s&#039;effectue entre 66 et 77 \u00b0C (150 \u00e0 170 \u00b0F). Laissez le poisson fumer jusqu&#039;\u00e0 ce qu&#039;il atteigne la temp\u00e9rature souhait\u00e9e. N&#039;oubliez pas qu&#039;il vous faut un thermom\u00e8tre de fumage pour v\u00e9rifier la cuisson du poisson\u00a0; une temp\u00e9rature plus \u00e9lev\u00e9e est n\u00e9cessaire pour garantir la salubrit\u00e9 de votre saumon.<\/p>\n<p><strong><b>Note:<\/b><\/strong>\u00a0Pour garantir que votre saumon reste \u00e0 la temp\u00e9rature recommand\u00e9e, vous devez vous procurer un thermom\u00e8tre de cuisson de qualit\u00e9, muni d&#039;une alarme de basse temp\u00e9rature et d&#039;une sonde \u00e0 air. De plus, vous pouvez utiliser un <a href=\"https:\/\/www.chefstemp.com\/fr\/temperature-du-steak\/\"><u>tableau des temp\u00e9ratures du steak<\/u><\/a>\u00a0conna\u00eetre la temp\u00e9rature id\u00e9ale pour votre viande ou votre poisson.<\/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;\">Comment fumer du saumon \u2013 la m\u00e9thode 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>Ingr\u00e9dients n\u00e9cessaires <\/b><\/strong><\/p>\n<ul>\n<li>1 lb de filet(s) de saumon<\/li>\n<li>Au moins 3 tasses d&#039;eau<\/li>\n<li>\u00bd cuill\u00e8re \u00e0 caf\u00e9 de zeste de citron<\/li>\n<li>1\/2 tasse de sel marin moulu<\/li>\n<li>\u00bd cuill\u00e8re \u00e0 caf\u00e9 d&#039;aneth s\u00e9ch\u00e9<\/li>\n<li>\u00bd cuill\u00e8re \u00e0 caf\u00e9 de poudre de moutarde Colman&#039;s<\/li>\n<li>\u00bd cuill\u00e8re \u00e0 caf\u00e9 de poivre noir<\/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=\"Temp\u00e9ratures cl\u00e9s pour r\u00e9ussir le saumon fum\u00e9 ChefsTemp\" title=\"Temp\u00e9ratures cl\u00e9s pour r\u00e9ussir le saumon fum\u00e9 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;\">\u00c9tape 1 \u2013 Saler votre saumon frais <\/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>Versez l&#039;eau et le sel dans une casserole et faites chauffer \u00e0 feu moyen. Remuez constamment pour bien dissoudre le sel. \u00c9vitez de faire bouillir la solution. Placez le saumon frais dans un plat en verre allant au four et recouvrez-le de la solution. Laissez mariner 24 heures au r\u00e9frig\u00e9rateur.<\/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;\">\u00c9tape 2 \u2013 M\u00e9langez vos ingr\u00e9dients <\/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>Apr\u00e8s 24 heures de marinade, retirez le saumon et rincez-le \u00e0 l&#039;eau froide. S\u00e9chez-le ensuite en le tamponnant avec du papier absorbant. M\u00e9langez le poivre noir, la moutarde en poudre, le zeste de citron et l&#039;aneth. Frottez ce m\u00e9lange sur toute la surface du saumon, c\u00f4t\u00e9 sans peau. Laissez mariner le saumon ainsi pr\u00e9par\u00e9 au r\u00e9frig\u00e9rateur pendant 2 \u00e0 4 heures afin de former une pellicule protectrice.<\/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;\">Troisi\u00e8me \u00e9tape \u2013 Pr\u00e9chauffage de votre fumoir<\/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>Vous devez pr\u00e9chauffer votre fumoir \u00e0 66 \u00b0C (150 \u00b0F). Vous pouvez utiliser le ChefsTemp Finaltouch X10. <a href=\"https:\/\/www.chefstemp.com\/fr\/produit\/thermometre-a-viande-finaltouchx10\/\"><u>Thermom\u00e8tre \u00e0 viande \u00e0 lecture instantan\u00e9e<\/u><\/a>\u00a0Pour surveiller la temp\u00e9rature \u00e0 c\u0153ur du saumon et la temp\u00e9rature int\u00e9rieure du fumoir, fixez la sonde \u00e0 air \u00e0 l&#039;aide d&#039;une pince de la grille. Si votre thermom\u00e8tre de cuisine poss\u00e8de une alarme, r\u00e9glez-la sur 71 \u00b0C (160 \u00b0F) pour l&#039;alarme haute et 60 \u00b0C (140 \u00b0F) pour l&#039;alarme basse. Pour le fumage, vous pouvez utiliser des copeaux de bois dur.<\/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;\">\u00c9tape 4 \u2013 Fumer votre saumon <\/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>Une fois la pellicule form\u00e9e et le fumoir pr\u00eat, sortez le filet du r\u00e9frig\u00e9rateur. Ins\u00e9rez la sonde de votre thermom\u00e8tre de cuisine num\u00e9rique dans la partie la plus \u00e9paisse du saumon tout en le d\u00e9posant d\u00e9licatement sur la grille. Fermez le couvercle et r\u00e9glez l&#039;alarme de la sonde \u00e0 49 \u00b0C (120 \u00b0F). Notez que le temps de cuisson varie selon la taille du filet\u00a0; il peut aller de 30 minutes \u00e0 une heure et demie.<\/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;\">\u00c9tape 5 \u2013 Finalisation de votre saumon fum\u00e9<\/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>D\u00e8s que l&#039;alarme de votre thermom\u00e8tre retentit, vous pouvez utiliser un thermom\u00e8tre pour fumoir ou un thermom\u00e8tre \u00e0 lecture instantan\u00e9e de qualit\u00e9 pour v\u00e9rifier si la temp\u00e9rature est sup\u00e9rieure \u00e0 la zone de danger. Si elle est inf\u00e9rieure, vous pouvez poursuivre la cuisson jusqu&#039;\u00e0 ce qu&#039;elle soit termin\u00e9e.<\/p>\n<p>Cependant, apr\u00e8s v\u00e9rification \u00e0 l&#039;aide du thermom\u00e8tre du fumoir, vous pouvez servir imm\u00e9diatement ou plus tard. Vous pouvez \u00e9galement l&#039;emballer et le r\u00e9frig\u00e9rer toute la nuit pour permettre \u00e0 la saveur fum\u00e9e de se diffuser.<\/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=\"Temp\u00e9ratures cl\u00e9s pour r\u00e9ussir le saumon fum\u00e9 ChefsTemp\" title=\"Temp\u00e9ratures cl\u00e9s pour r\u00e9ussir le saumon fum\u00e9 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;\">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-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>Quels que soient vos objectifs de sant\u00e9, le saumon est un aliment b\u00e9n\u00e9fique. Si vous recherchez une source d&#039;om\u00e9ga-3 (DHA et EPA), le saumon fum\u00e9 est fait pour vous. Toutefois, si vous optez pour une pr\u00e9paration maison, il vous faudra un thermom\u00e8tre de fumage pour v\u00e9rifier la cuisson du poisson.<\/p>\n<p>De plus, avec les bons ingr\u00e9dients, vous pouvez pr\u00e9parer un d\u00e9licieux saumon fum\u00e9 chez vous. Le saumon fum\u00e9 vous apporte les prot\u00e9ines n\u00e9cessaires \u00e0 une bonne nutrition g\u00e9n\u00e9rale.<\/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\/fr\/wp-json\/wp\/v2\/posts\/8198","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=8198"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/posts\/8198\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/media\/8199"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/media?parent=8198"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/categories?post=8198"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/tags?post=8198"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}