Growing up dirt poor, I thought squirrels were their own food group. Kinda like beef, pork, and chicken, although of the three I'd only eaten chicken a few times. I guess skinning squirrels would be like working up any other kind of mammal. After you've done it enough times you don't think about it much. You just do it. I dressed a nice mess of gray squirrels last weekend down at my mother's (she lives about a hundred miles away in the foothills) and it seemed to take about 10-15 minutes. I need to lay a couple of those out to thaw tonight and get them in the crock pot early tomorrow morning. Thanks for the reminder!
For what it's worth, I cut a slit with my pocketknife right in the center of their back and start working the skin off from there towards both ends. I leave the feets, head, and tail "gloved" and sever the joints with my knife. Some people like the brains and jowls but I never cared much for them. Skin the heads out if it appeals to ya. Then, remove the entrails and cut 'em up into six pieces (front and hind legs, back strap, and rib cage) and soak them in salt water for a while. Salt water draws the blood out. Cook 'em however appeals to you and enjoy!
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