Set a camp fire with enough hot coals to bury wrapped birds.

Fill quail bodies with rice and secure opening with toothpicks.

Sprinkle all over with salt and pepper.

Wrap 1 slice of salt pork or bacon around each bird.

Lay out pieces of heavy duty aluminum foil large enough to wrap 2 birds in each one and put a sprig of thyme on each bird.

Roll edges tightly closed.

Bury packages in hot coals piled high on top and let roast for 30 - 35 minutes.

Check to see if birds are tender, cook up to 10 more minutes if needed.