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  Finland's Smoker Bags [Always Free Ground Shipping]
 
 

Finland's Smoker Bags
Traditional B-B-Q Flavors

The Ultimate Alternative to the Meat Smoker comes to US from Finland. Smoked meats are a Scandinavian specialty and a healthy, low fat alternative to traditional frying, broiling and stewing.  [Recipes]   [Instructions]

The lining of this oven-safe roasting bag is coated with natural ingredients that give your roasted meat, Alder & Hickory or fish that smokehouse flavor. Each bag holds approximately 2.5 pounds of meat. Cooking times vary from 15 minutes to 2 hours, depending on the type of meat.       [Try our Sampler Set]
Beef Finland Smoker Bag.
Alder & Hickory Finland Smoker Bag.
Start Here to See the Sampler Set - 1 bag of each flavor with free shipping!
Pork Finland Smoker Bag.
Fish Finland Smoker Bag.
4 Pk - Alder & Hickory Flavor
Finland Smoker Bags
2 Hickory & 2 Alder
Traditional Finland B-B-Q Alder & Hickory Flavor Smoker Bag!
2 Hickory/2 Alder
[4-bags] Price:
$21.97
Continental U.S. Shipping, Packaging, Handling [$7.55]
FREE
Total Cost: $29.52
Save $7.55 Now!
$21.97
 
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3 Pk - Alder Flavor
Finland Smoker Bags
3 Bags Alder
Traditional Finland B-B-Q Alder Flavor Smoker Bag!
Alder
[3-bags] Price:
$16.97
Continental U.S. Shipping, Packaging, Handling [$7.55]
FREE
Total Cost: $24.52
Save $7.55 Now!
$16.97
 
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3 Pk - Hickory Flavor
Finland Smoker Bags
3 Bags Hickory
Traditional Finland B-B-Q Hickory Flavor Smoker Bag!
Hickory
[3-bags] Price:
$16.97
Continental U.S. Shipping, Packaging, Handling [$7.55]
FREE
Total Cost: $24.52
Save $7.55 Now!
$16.97
 
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A smoker bag will bring new flavors to your dining table. This is a unique method of preparing traditional smoked food in a new way. With the Smoker Bag it is easy to cook healthy and low-fat food.

The bag’s patented structure keeps smoke inside and the wood chips in the spice mixture away from the food.

Note that the foil bag rises by 15 – 20 cm during smoking. This ensures that the food is evenly cooked.

The foil bag must not be put in a microwave oven!

The foil bag becomes very hot during smoking. Use oven gloves or tongs when moving the bag. When opening the smoker bag beware of the hot steam from within and the sharp edges of the foil packaging.

The smoker bag is once-only use.

Experiment with both, we have! We did something different like adding dumpling dough and had "Chicken & Dumplings."

Make your Smoked Salmon outstanding by adding a little lemon juice and let the Smoker Bag do its magic. Hickory is always great when smoked.

We are sure you have your favorite additives, like soy sauce.

--- For a lighter smoked taste with fish, use the Alder bag. For stronger smoked flavor, use the Hickory bag.
Finland B-B-Q Smoker Bags
4-bag Sampler [2-bag each flavor]

Traditional Finland B-B-Q Seafood Fish Flavor Smoker Bag!           Traditional Finland B-B-Q Beef & Pork Flavor Smoker Bag!
2 each Alder & Hickory
Sampler Set Price:
$21.97
Continental U.S. Shipping
Packaging, Handling
[$7.55]
FREE
Total Price: $29.52
Save $7.55 on the
Sampler Set Now!

$21.97
 
SOLD OUT

Outside USA Shipping Charge
for each 6 smoker bags
$12.00
Instructions::
Remove the food to be cooked from the refrigerator and let it adjust to room temperature. Rinse the fish, vegetables, chicken etc. and dry off excess moisture. Remove any skin from the meat or chicken and always smoke filleted fish with the skin downwards.

Oven::
Place an edged oven tray on the bottom of the oven. Preheat the oven to the temperature level as suggested in the recipe. Usually to 200-230 / 390-450 degrees. If possible, only use the lower heating element of the oven during the entire process. Fill the bag with the food. The smoker bag should be no more than two-thirds full. Close the bag tightly. Double fold the edge about 1 cm - 1/2 inch. Make sure that "THIS SIDE DOWN" -print on the bag is facing downwards and place the bag on the oven tray.

Bake the food for recommended time. Let the smoker bag settle after smoking for around ten minutes before opening. This allows a balanced flavor to develop.

Open the smoker bag by cutting it open from the center or along the edges. Roll the top away. Beware of the hot steam from within.Use oven mitts to protect hands. For more brown and crispy surface, remove the top foil aside and continue baking until desired result is achieved (3-6 minutes). Serve the food as it is or with appropriate side dishes.

Grill::
Fill the bag with the food. The smoker bag should be no more than two-thirds full. Make sure that the "THIS SIDE DOWN" -print is facing downwards. Close the bag tightly. Fold the edge about one inch twice over and press the corners firmly closed. Make sure that "THIS SIDE DOWN" -print on the bag is facing downwards. Prepare the Grill very hot.

Cook for recommended time. Let the bag sit about 10 minutes before opening. Cut open with sharp knife or with scissors. Beware of escaping hot steam. Use oven mitts to protect hands. To achieve more crispy and brown food surface, grill the food on the grill rack as much as needed. Serve the food as it is or with appropriate side dishes.

Recipes::

Scandinavian Sweet Salmon::

2.5 LB Salmon fillet
5 tbsp liquid honey

Prepare the oven at 375 degrees.
Brush the salmon with the honey. Place the salmon in the smoker bag and close it as directed. Let the salmon smoke for about 15 minutes and then reduce the temperature to 175 degrees and let the salmon cook for a further 30 minutes. Remove the bag for the oven and let stand for 10 minutes before opening the smoker bag.

If you wish, you can sprinkle the surface of the fish lightly with salt.

Frankfurter a la Scott::
2.5 LB Sausage or Frankfurters
1/2 cup of beer
2 cloves of garlic
1 cup Sauerkraut

Prepare the oven at 375 degrees.
Cut the Sausage or Frankfurters into bite size pieces. Place the meat into the Smoker Bag. Pour in the beer, spice with the garlic and sauerkraut on top, close as directed. Let it cook & smoke for 30 minutes. Serve with French bread and fresh salad.

Sebastian Roast Fillet::
2.5 LB fillet of beef
1/3 tsp salt
Marinade 1/2 cup red wine vinegar and 1/2 cup olive oil
1 tsp tarragon (to taste)
1 tsp mixed spicy peppers (to taste)

Mix and marinade the fillet overnight. Let the fillet sit at room temperature for 2 hours before smoking. Sprinkle the surface with salt.

Place the fillet in the smoker bag and close as directed. Smoke for 20 minutes at 450 degrees. Reduce the temperature to 175 degrees and let the fillet cook for a further 20 minutes for medium based on the thickness of the cut.

After cooking, let the fillet stand for about 10 minutes before opening the bag. Roast fillet goes very well with a waldorf, French bread and a burgundy wine.

Chicken Patricia::
4 chicken breasts
1/4 cup olive oil
2 tsp parsley
1 tsp salt & pepper
8 leaves of Basil
1 red pepper

Brush the chicken breasts with the oil. Cover with spices evenly on all sides. Place the chicken in the smoker bag. Add the basil and slices of red peppers. Close the bag as directed.

Smoke for 30 minutes at 425 degrees. Reduce the temperature to 175 degrees and cook for another 15 minutes. Allow the chicken to stand for 10 minutes before opening.

Remember, remove the skin and you will obtain meat with a heavier smoke flavor.

Please send us your recipes. Our favorite will win one of our unique gift products from In Ovation Products with a value of up to $100.00. Be certain to tell us you want either a male or female gift.

We will post the monthly winners here:

First winner will be January 1, 2008::

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