37
12. OLIVE BRINED QUAIL
Need
Poultry sheers
Large pot for brining
Prep Time
4-8 hours
Wood Flavouring
Use a lighter flavor like apple wood chips or pellets
Cook Time
30-45 minutes
Temperature Zone
MED: 135-160°C (275-320°F)
Internal Temperature
Thigh 83°C
INGREDIENTS
6 quails
1 litre of brine from a good bucket/jar of olives.
Remove the backbones from the quails and flatten them.
The secret here is olive brine, ie. the liquid your olives come in. My supermarket deli keeps olive
brine for me (normaly they tip it out). Ask nicely and they may do the same for you!
Taste the brine. If it has the saltiness as the sea, brine the quails in the fridge for 8 hours.
If it tastes saltier than see water, brine the quails in the fridge for only 4 hours.
Note: ensure the quails are fully submersed in the brine for the required time.
COOKING
Pre heat your gas smoker to MED: 135-160°C (275-320°F).
Smoke the quails for 30-45 minutes until the thigh read 83°C.
Rest for 5 minutes before serving.
