Friday, November 29, 2013

Muurikka Smoking Oven - The Easy Way

Smoking meat and fish isn't as popular in Australia as it is in some countries, but maybe that should change.

We recently tried the Muurikka Electric Smoking Oven and were really impressed with how easy it was to use and how good the results were.

Smoking food has been around for a long time and people love the flavour of smoked food and the health benefits of no-fat cooking.

We followed the instructions to smoke some great flathead fillets we'd caught the day before, and the smokey flavour really added a new dimension. It took about 25 minutes for the fillets to cook, but this will depend on the size and thickness of the fillet. You'll know the fish is ready when the bones and skin lift easily.

We prepared the fish with a simple wash of salty brine water about 15 minutes before, but another good tip is when making the salty brine to dress the fish, replace half of the water with white wine.

You can also use the oven for chicken, beef, lamb, pork, sausages and even  cheese or vegetables!

The smart attractive design of the Muurikka oven was light, portable and weatherproof and best of all this
electric smoking oven simply plugs in and you’re ready to go. It’s simple to use and easy to clean and as it is only 57 cm long, 28 cm wide and 43 cm in height you can  and weighs just 4.5kg it’s highly portable, so you can take it camping or fishing and simply plug it in to any standard generator.

Muurikka is apparently a big name in outdoor cooking in Scandinavia and now you can try it too. Muurikka Electric Smoking Oven is  sold online through and a limited number of speciality stores.

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