Hot Smoked Beef Recipe Muurikka Electric Smoker
Smoking meat dates back to Indigenous cultures. Back in the day the food smoking process was used a way of curing the meat so they could preserve it for longer periods of time.
Now with the Muurikka Electric Smoker it’s very easy to do it yourself.
You can smoke a variety of meat, fish and vegetables.
Muurikka makes smoked meals without the fuss or fire or coals.
Try mixing some fresh herbs with the wood chips before placing into the food smoker.
1.5 kg cut of chuck, round or rump beef
4 whole garlic cloves
4 sprigs of rosemary
1 tbsp Dijon mustard
2 tbsp course sea salt
1 tbsp rapeseed oil
How to Smoke Beef in the Muurikka Electric Smoker
Grind the garlic cloves and rosemary into a fine paste. Rub the paste and the mustard into the surface of the beef and marinate for two hours. Next, quickly grill or panfry the roast to give it colour. Place the beef in the Muurikka electric food smoker and cook the roast until the centre is slightly pink.
The roast is done when a roast thermometer indicates an internal temperature of roughly 52˚C. After removing the roast from the smoking oven, rub sea salt generously on the surface and wrap it in foil. Allow the roast to set for 10 minutes. Before serving, wipe the excess salt away from the surface of the meat and cut into thin slices.
For the Nut Coleslaw
500 g white cabbage
100 ml crushed cashews or hazelnuts
1 tbsp nut oil
500 ml olive oil
1 lemon juice
1 tbsp honey
2 tbsp chopped parsley
salt and black pepper
Combine olive and nut oils, honey and lemon juice to create a marinade. Slice the cabbage into strips and add to the marinade. Add crushed nuts and chopped parsley, mix and serve promptly.
With our Electric Smoker meals are ready in minutes without the fuss or fire. Enjoy!