Dried Quail

Name: Dried Quail
Total time: 10 d
Yield: 7
Ingredients: 5 kg Salt; 0.5 teaspoon Cayenne pepper; 4 g Paprika; 7 Quail

drying, preparations, interesting recipe, unusual. The recipe for dried quail will help replace harmful chips, seasoned nuts, as well as dry store-bought jerky with harmful beer seasonings on your table.

35

1618

Emily Thomas

Author of the recipe

0

Ingredients

Servings: 7

5kg

0.5teaspoon

4g

7

Step-by-step preparation

Cooking time: 10 day

STEP 1
At the beginning of cooking quails, it is necessary to remove giblets and excess fat.
STEP 2
Then pour first grade rock salt onto a baking sheet or other suitable container for salting and place the quail on one of the flat sides.
STEP 3
We fill the quail with salt so that the bird is completely covered with a layer of salt and press it on top with a weight.
STEP 4
Leave in the refrigerator for three days.
STEP 5
After the specified time has passed, wash the quail in running water.
STEP 6
Fill with clean water and leave to soak for up to five hours.
STEP 7
Then we dry it with paper towels and hang it in the refrigerator to dry for about two weeks. If desired, you can rub the quail with spices to taste before drying. In my case, I used cayenne pepper and paprika. In a couple of weeks the quail will be ready! Bon appetit!