Smoked and Cured Quail

== Description ==
Purchased from the Reinhart Estate in Ida, Oklahoma in 1992. Dated 1957. Notation on paper indicates this recipe is easy and very well received at cookouts. 
== Ingredients ==
Brine Solution:
* 5 gallons water
* 4-1/2 pounds kosher salt
* ¾ pound granulated sugar
* 4 quails
== Directions ==
# Submerge quail in brine solution for 4 hours in a refrigerator. 
# Remove the carcasses and allow to drain completely. 
# Place the drained birds in a smoker preheated to 165, without added moisture. 
# When surfaces of birds are dry, add moisture and cook for one hour. 
# Increase temperature to 19 and cook for an additional hour. 
# Remove from smoker and enjoy. 
# Can be frozen.
== Contributed by: ==
Cat's Recipes Y-Group
Category:Cathy's Recipes
Category:Kosher salt Recipes