Smoked Quail with Rosemary and Honey
Tender quails are refined with an aromatic rosemary-honey glaze and hot smoked to perfection.
Ingredients(for 1 kg)
Instructions
Preparation
4 StundenWash quails, pat dry and place in the brine for 4 hours in the refrigerator.
Seasoning
30 MinutenRemove quails from the brine, pat thoroughly dry and rub with sea salt, pepper and chopped rosemary. Let rest for 30 minutes.
Smoking
2 StundenPreheat smoker to 110°C, soak apple and cherry wood chips and add them. Place quails on the rack and smoke at 110-120°C.
Glazing
20 MinutenWhen the core temperature reaches 65°C, brush quails with the honey-rosemary mixture and increase temperature to 130°C.
Finishing
5 MinutenRemove quails from the smoker at a core temperature of 75°C and let rest for 5 minutes before serving.
Pro Tip
Apply the glaze only in the last 20 minutes to prevent the honey from burning and to achieve a beautiful caramelized crust.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.