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October 25th, 2008, 07:36 PM #1Super Member
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Squirrels, hunting, dressing & cooking tips
I've decided I'm going squirrel hunting. Hopefully sometime in the coming week. This will be my first time hunting squirrels so I'm looking for some tips in 3 categories, hunting, dressing & cooking. Any advice will be welcomed.
Hunting (.22LR) :
Head shot or chest shot? I'd like to get one stuffed and mounted just to say I have a stuffed squirrel, so I imagine a chest shot for that one and a head shot for the eatin' ones?
Dressing:
I have never gutted or skinned anything, so this will be an entirely new experience. I'm checking out info on the web, but any suggestions will be a welcome addition.
I have participated in gutting several deer, just never done one by myself. I know you have to cut out the anus and tie it off. Then cut the diaphragm and finally the esophagus, at which point all the innards come tumbling out. Squirrels are a lot smaller, but is the procedure similar?
For skinning I imagine you try to take off just the skin and not the meat, then just cut the meat from the bones?
Also, is there a time limit from when I shoot it to when I need to gut it? Should I do it in the field, or can it wait (if kept suitably cool) till I get home?
Cooking:
Any recipe or suggestions for cooking? I've heard stewed with dumplings, but I'm sure there are others.A well regulated Militia, being necessary to the security of a free State, the right of the people to keep and bear Arms, shall not be infringed.
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October 25th, 2008, 08:23 PM #2Grand Member
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Re: Squirrels, hunting, dressing & cooking tips
For skinning, i use this technique, I add a twist before pulling.
http://www.youtube.com/watch?v=66AVwthXgMA
Real easy!!!!!!
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October 25th, 2008, 08:25 PM #3Grand Member
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Re: Squirrels, hunting, dressing & cooking tips
I'm thinking about trying smoking, and grilling for cooking!
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October 25th, 2008, 08:40 PM #4
Re: Squirrels, hunting, dressing & cooking tips
I cut them in half. Front half, back half. Cut just below the rib cage, and begin skinning. Kinda thumbing the skin off the body of the squirrel and pull down to it's feet, then break the ankle and cut off, then cut the tail off. Takes about 3 to 5 minutes. Note: I gut them in the field. I cut the stomach flaps off before I cook them, this part I think is called skirting in the beef world. I ussually though that part out, but sometimes grill it for a jerky type appetizer. I also just grill the squirells, as I do with all the other game I get. Flip it a couple of times and pour barbque sauce on it. They're real good.
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October 25th, 2008, 08:53 PM #5
Re: Squirrels, hunting, dressing & cooking tips
That was a pretty slick skin job. I'm gonna have to try that next time I kill a tree rat in the back yard.
Dave3%
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October 25th, 2008, 09:02 PM #6Grand Member
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October 25th, 2008, 09:05 PM #7
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October 25th, 2008, 09:27 PM #8Grand Member
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October 26th, 2008, 12:05 AM #9Super Member
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Re: Squirrels, hunting, dressing & cooking tips
Thanks for the link and the suggestions!
That made skinning it look easy.A well regulated Militia, being necessary to the security of a free State, the right of the people to keep and bear Arms, shall not be infringed.
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October 26th, 2008, 02:05 PM #10Member
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Re: Squirrels, hunting, dressing & cooking tips
If you stew the squirrels, boil the meat until it falls off the bone and put a few halves of apples in the pot. The taste of the meat is very much improved.
in dei gloriam
"Skill in squeezing the trigger is the best life insurance you can get." - WWII Marksman Instructor
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