Squirrels!!

[Axis II]

How’s everyone skinning, butchering and cooking them? Never got the stepping on the tail skinning to work 100% so I bought a squirrel gambrel and that didn’t seem to work all that well either. After messing with pulling skin off with catfish pliers I cut the legs off and back strap area and tried using the instapot and they were terrible. It was like chewing 3 day old bubble gum. I’ve heard guys talk about bubble glands under the arms but never see them.

 

[Hugger-4641]

I pretty much do this except I run a gut hook down the legs, break them off at the knee, and let all the skin come off with the tail.

 

[Barbaroja]

I do the tail skinning method. Once you got them cleaned, brine them in some salted water over night to help pull out any blood and off flavors. I’d think you didn’t cook them long enough if they were tough. They should fall apart cooked in your instapot
Side note: like any other meat, squirrels go into rigor. If you let them hang out in the fridge for a few days before you cook them it will help with the texture of the meat

 

[Seedy Character]

It HE looks like he is carrying a couple of golf balls, you will need a chain saw to cut the gravy.

InstaPot should have helped.
Brine, leave in fridge for 3-4 days.

 

[Meeks36]

My paw paw taught me to make a small cut in the fur on the back. Stink your fingers in and pull the fir apart. Cut the feet off after. And clean the guts out. Tried to cut the feet off then skin. But it didn’t work that great from what I remember. Been a few since I’ve skinned one but looking to change that this year. If I can get a friggin day off.

 

[Barbaroja]

This is where I learned the method and I find it works well for me. The more you do it the easier it gets.

 

[BKS]

Bout the only way I eat them is to boil them and make squirrel and dumplings.
If I have help, I like splitting the tail but if not I usually do it the hard way. Cut on back and peel towards each end. I can still do it that way for now.

 

[Scout21]

I used to do the step on tail and pull up method, it's not always successful, but it's quick. I've recently been into tanning my own hides, so I skin them differently now.

Last squirrel I made was pressure cooked for 20-30 minutes, then slow cooked with BBQ sauce until it fell off the bone. Put it on some bread and ate it as a sandwich. I'd love to do squirrel and dumplings, but I've never been able to figure out how to make dumplings. No matter how long I boil them they stay gritty and floury in the middle.

 

[Barbaroja]

Just got 3 more this morning before the wind kicked up! I think the tail method requires some practice. I’m usually pretty good but every once in a while the tail pulls off. What I have found is if you make the cut on the wider side of things it helps a lot with getting a consistent pull. It also matters what you use to step on the tail. The best thing I have found is a half cinder block. It protects the tail while letting you get a good footing on it. (I keep my tails to sell/trade to Mepps for lures) I’ll try and get some photos of the way I cut it in the next few days.

 

[Scout21]

I keep my tails to sell/trade to Mepps for lures

It looks like they give 25 cents for a good tail or double that in store credit towards their lures. Is the effort worth the payoff, or is it more a labor of love

 

[Barbaroja]

Well, I’m already shooting the squirrel so if I can put the tail to use I might as well. To me I think of it covering the cost of the round used to shoot the squirrel. I make a nickel per tail after covering the cost of a reloaded shotgun shell.
So to answer your question, love of the game

 

[Steve51]

When I first started hunting squirrels, I made a cut across the back like Meeks36 mentioned. A couple years later another hunter showed me the step on the tail method and that is what I have used every since. My wife always uses a pressure cooker to fix squirrel. They will be tender with meat falling off the bone, whether their old or young.

 

[red rick]

A squirrel is tough to skin if you can’t do the standing on the tail method and I am not that good at that method . I usually dip them in water to keep from getting so much hair on the meat and cut in the middle of the back and pull each way .

I cut my squirrel into 6 pieces after skinning . I flour them and brown them on both sides . Then I remove them and make a gravy with onions . Next I return the squirrels and turn the heat to a simmer , cover and cook until tender turning once or twice for about 50 minutes to an hour .

 

[Bull Nutria]

I saw a video that worked well recently, you cut all 4 feet off the squirrrel, cut off heard and tail. cut the squirrel in middle of back and pull. works. also wet the squirrel to keep hair off meat. then gut squirrel.

Bull

 

[dh1633pm]

I never considered them good eating. Caught six last week while my son was out of town. Left them for the fox with the lame front leg that hangs around the house. All were gone by morning. Guess I need to get the wife busy with the instapot.

 

[EMC45]

I saw a video that worked well recently, you cut all 4 feet off the squirrrel, cut off heard and tail. cut the squirrel in middle of back and pull. works. also wet the squirrel to keep hair off meat. then gut squirrel.

Bull

That's how I do it. I call it "taking off the jacket and pants".