Cold Smoked Quail Eggs

[BGKYSmoker]

Yup

Cold hickory smoke. Pickling brine going now.

Resting before the cold smoke

smpqegg.jpg

• BGKYSmoker
• Jan 7, 2017

smpqegg1.jpg

• BGKYSmoker
• Jan 7, 2017

Smoking is the easy part, you should try to catch these buggers. Had to remember my snipe days

 

smpqegg2.jpg

• BGKYSmoker
• Jan 7, 2017

 

[dirtsailor2003]

Even our fancy pants market doesn't have quail eggs here.

We do find them occasionally in the wild. But not often. They hide them better than the Easter bunny!

 

[crankybuzzard]

I'm in for this

 

[SmokinAl]

Cute little fellas!

Al

 

[BGKYSmoker]

Regular pickled and sriracha. Smoked both.

I been a busy quail today 

2quail.jpg

• BGKYSmoker
• Jan 7, 2017

 

[smokin jay]

Nice little poppers with a cold one!

 

[crankybuzzard]

Nice little poppers with a cold one!

Then, later in the night, you'll hear the phrase, "but honey, the air is sweet and fragrant!"

 

[BGKYSmoker]

Then, later in the night, you'll hear the phrase, "but honey, the air is sweet and fragrant!"

Or

Jeeebus

Go to your man cave and let go with the airwick

 

[tropics]

I like the Quail Eggs Pickled but not smoked & pickled,smoke just didn't seem right 

Richie

 

[smokin jay]

Or

Jeeebus

Go to your man cave and let go with the airwick

Haha! Got a couple holiday candles to light!

 

[BGKYSmoker]

2 dozen medium-sized hardboiled eggs (shells removed) If you use quail eggs this is more than enough pickling brine.

1/4 cup light brown sugar

2 cups apple cider vinegar

1 cups water

1 Tbsp red pepper flakes (to taste)

2 tsp smoked paprika (for the quail eggs i cut this to 1tsp)

1 Tbsp sea/pickling salt

1 Tbsp whole black peppercorns 

lots of sriracha chile sauce 

•  

Instructions

In a medium-size, non-ionized pot combine all the ingredients (excluding the sriracha chile sauce and eggs). Bring mixture to a boil, then remove from heat. 

Pack your hardboiled eggs into a sterilized quart sized jars and then cover (or add as much as you like) in sriracha sauce.

Pour the hot vinegar brine over the eggs ensuring that all the eggs are adequately covered in liquid. 

Cap jar and then store in the fridge. Taste the eggs at 2 weeks, let them pickle for longer if a stronger flavor is desired

 

[416bigbore]

Quail eggs?? LOL  Rattle snake is eatable to and been told taste like chicken!  Having said that........ I will take your word for it as I am chewing on a T-Bone!