Quail Jerky

A traditional approach to quail that produces protein-packed snacks perfect for the trail. This recipe uses time-honored drying methods to bring out the best in your harvest, creating a memorable meal for family and friends.

Preservation technique for small game

Artisanal Preservation This preparation adapts traditional jerky techniques to quail breast meat, creating premium snacks perfect for outdoor activities.

Ingredients

• 20 quail breasts, skin removed
• 1/4 cup soy sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp brown sugar
• 1 tbsp each: garlic powder, onion powder
• 1 tsp black pepper
• 1 tsp red pepper flakes
• 1 tsp liquid smoke
• 1/2 tsp curing salt

Method

1. Meat Preparation: Remove all skin and visible fat from the breasts. Slice with the grain in quarter-inch strips.

2. Marination: Combine your liquid ingredients and spices. Marinate the strips for 12 to 24 hours.

3. Dehydration: Arrange on dehydrator trays without overlapping. Dry at 155°F for 4 to 6 hours until properly dried.