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Need help with Squirrels aftercare (skinning, gutting and tanning)
updated 11 months, 2 weeks ago 2 Members · 7 Posts
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Hello, I’m really new to hunting (this is my first time) however I am proficient at using fire arms. I am using my boss’s pellet gun to do it. But since I have never skinned anything in my life I would like to get as many tips and tricks as possible.
If anyone has any good videos on this for beginners or just want to give a few tips I will be more than grateful!!! Thank you so much! -
[Here’s](https://youtu.be/FtspCxIfWuI) a good one to get you started. Skinning and gutting is really easy, won’t take much practice to nail it down. I field dress all my squirrels and right into the sack. Good luck and enjoy!
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My wife always soaks the meat in eggs or milk for a day or so before cooking. Helps draw the blood out and tenderizes the meat.
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YouTube the shirt and pants method for skinning and cleaning. You just need a good pair of shears and/or knife.
Squirrel needs time to tenderize when cooking. Braise, pressure cook, or crock pot.
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Just enough to cover it. Depends on how much meat you have. Keep it in the fridge overnight.
Also maybe check out fried squirrel with biscuits and squirrel gravy. My wife fries the squirrel in bacon grease, and uses that to make the gravy. Works best with younger squirrels, not as tough. She also makes squirrel and dumplings. Good luck.
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Check out this info about glands. Without glands squirrels are much better
http://www.bayoubill.com/archives/2003/092903column.html -
Salt n brine. Even with just the tail you can pull the inner bone n meat out with plyers and slice a straight line, salt n brine , rope it , drill hole in shotgun shell , pull rope loop threw. Wala redneck Christmas ornament
