{"id":8763,"date":"2020-06-16T12:21:50","date_gmt":"2020-06-16T12:21:50","guid":{"rendered":"https:\/\/www.grillsymbol.com\/blog\/2020\/06\/16\/cold-smoked-turkey-breast-fillet\/"},"modified":"2023-01-06T17:33:53","modified_gmt":"2023-01-06T17:33:53","slug":"filet-de-poitrine-de-dinde-fume-a-froid","status":"publish","type":"post","link":"https:\/\/www.grillsymbol.com\/fr\/filet-de-poitrine-de-dinde-fume-a-froid\/","title":{"rendered":"Filet de poitrine de dinde fum\u00e9 \u00e0 froid"},"content":{"rendered":"<p>Une collation saine, tr\u00e8s faible en gras et d\u00e9licieuse. Vous pouvez le pr\u00e9parer dans un BBQ-fumoir Smoky Beast ou dans un four sp\u00e9cial \u00e0 fum\u00e9e froide.<\/p>\n<p><strong><u>Pr\u00e9paration :<\/u><\/strong><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>Pr\u00e9parer la viande pour le fumage : couper le morceau de filet en lani\u00e8res d&rsquo;environ 3 cm de large \u2013 couper la viande le long de la fibre ;<\/li>\n<li>Assaisonner de sel, de poivre noir et de baies de geni\u00e8vre \u00e9cras\u00e9es. Ajouter environ 20 \u00e0 25 grammes de sel par kilo de viande ;<\/li>\n<li>Une cuill\u00e8re \u00e0 caf\u00e9 de sel = 20 grammes ;<\/li>\n<li>Frotter l&rsquo;assaisonnement uniform\u00e9ment dans la viande. Laisser reposer au r\u00e9frig\u00e9rateur pendant 2 \u00e0 24 heures ;<\/li>\n<li>Allumer un g\u00e9n\u00e9rateur de fum\u00e9e froide dans le foyer et placer la viande sur la grille ;<\/li>\n<li>Lorsqu&rsquo;il fait froid et que la temp\u00e9rature est basse, la fum\u00e9e peut \u00e9galement \u00eatre donn\u00e9e par deux b\u00fbches. Une b\u00fbche doit \u00eatre s\u00e8che (pour br\u00fbler sans flamme ou br\u00fbler l\u00e9g\u00e8rement) et l&rsquo;autre humide pour donner de la fum\u00e9e ;<\/li>\n<li>Assurez-vous que la temp\u00e9rature dans le fumoir ne d\u00e9passe pas 30 degr\u00e9s ;<\/li>\n<li>Fumer la viande dans le fumoir pendant 12 \u00e0 24 heures. La viande est pr\u00eate si, apr\u00e8s l&rsquo;avoir coup\u00e9e, la couleur est uniforme et la texture est douce et humide ;<\/li>\n<li>Si la viande atteint une temp\u00e9rature trop \u00e9lev\u00e9e, le r\u00e9sultat est un jambon fum\u00e9 \u00e0 chaud. Ce n&rsquo;est pas si doux et d\u00e9licieux, mais c&rsquo;est toujours tr\u00e8s savoureux.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Une collation saine, tr\u00e8s faible en gras et d\u00e9licieuse. Vous pouvez le pr\u00e9parer dans un BBQ-fumoir Smoky Beast ou dans un four sp\u00e9cial \u00e0 fum\u00e9e froide. Pr\u00e9paration : &nbsp; Pr\u00e9parer la viande pour le fumage : couper le morceau de filet en lani\u00e8res d&rsquo;environ 3 cm de large \u2013 couper la viande le long de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8764,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[525],"tags":[528,605,620,750,751,752,753,754,755,756,757,758],"class_list":["post-8763","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-blog-fr","tag-food-recipe-fr","tag-smoky-beast-fr","tag-bbq-smoker-fr","tag-turkey-fillet-fr","tag-cold-smoke-fr","tag-low-fat-food-fr","tag-turkey-breast-fillet-fr","tag-juniper-berries-fr","tag-protein-rich-food-fr","tag-cold-smoked-oven-fr","tag-fillet-fr","tag-turkey-recipe-fr"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.1.1 - aioseo.com -->\n\t<meta name=\"description\" content=\"Here you will learn Cold-smoked turkey breast fillet recipe. 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