Dried Quail at home

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

The Patricks channel

Recipe author

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Composition / ingredients

Servings:

Table salt

Cayenne pepper

0.5

Paprika

Quail

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 3 g

Fats 50 % 3 g

Carbohydrates 0 % 0 g

36 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 10 d

Step 1:
At the beginning of cooking quails, it is necessary to get rid of giblets and excess fat.
Step 2:
Then pour the rock salt of the first grade onto a baking sheet or other acceptable container for salting and put the quail on it on one of the flat sides.
Step 3:
Fill the quail with salt so that the bird is completely covered with a layer of salt and press the load on top.
Step 4:
Leave in the refrigerator for three days.
Step 5:
After the specified time, the quail is washed in running water.
Step 6:
Fill with clean water and leave to soak for up to five hours.
Step 7:
Then dry with paper towels and hang out in the refrigerator for 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! Enjoy your meal!

After I cooked the dried quail, I was very surprised at the end result. The taste of this bird reminded me of the famous Tatar dish kalkangan-kaz (dried goose). And this dish is known to be very popular in the field of dried meat. So I realized that dried quail is very similar to dried goose. According to the recipe, it is worth noting that the salt must be taken from the stone of the first grinding, the meat will taste better than when using other salt. I used spices according to my taste and desire. In my case, it's cayenne pepper, tarragon and sweet paprika. This mixture gives the bird a small spice with paprika spice. You can use any spices according to your taste and discretion. For example rosemary, thyme, thyme. According to the drying time, you can dry from seven to fifteen or more days. Depending on what the end result is you want. More dried or dried meat. I can tell you that drier meat goes well with beer. Of course, the use of this bird in the company of beer will surprise many of your friends, who, like many, are accustomed to various harmful and unnatural snacks. Enjoy your meal!