I rarely if ever brine them. I prefer a dry brine anyway. Just shake on salt and let sit for an hour or two. Such a short time means you can use a cooler if you want.
Brining works ok. Also, marinating gamey meats in milk removes some of the blood and the lactic acid breaks down the protein somewhat and therefore helps to tenderize the meat. Don't over do it though. Couple hours max.Scotty
Not, generally no. At the end of two hours there really will not be much salt on the surface. I just add whatever other seasoning I was going to use and do not add more salt.What happens is the same process as wet brining, but less moisture is added. When you brine with salt(wet or dry) myosin in the meat is dissolved and muscles fibers are loosened up. At first water is drawn out from the meat, but then it is reabsorbed. By using a dry brine the meat retains more of its flavor, for good or bad. The following article covers it really well. Since squirrels are so much smaller than a turkey overnight is excessive and just an hour can do wonders.http://www.seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.htmlFor a really fun food geek time:Dry brine the squirrels, then put them in ziploc bags with whatever seasoning you like. Remove as much air as you can. Then take your cooler and fill it with water just a few degrees warmer than you want your squirrels done too. Then chuck them in. Since you will be cooking for a very long time lower temps are much safer than they normally would be. You will be essentially pasteurizing the meat. 165F would be massive overkill, and since I want to be as safe as possible you should cook them at that temp (DO NOT DO THAT, THE LAWYERS ARE MAKING ME SAY THIS, 150F-155F will be more than enough) Let them sit for 2-12 hours. You may need to add hot water if you go much beyond 2-4 hours. There is no need to concern yourself with overcooking, because it cannot happen when dealing with these temperatures. Then when you are ready to eat, get the grill as hot as it possible and just brown them on both sides. No matter how tough the critter, it will be moist and juicy as a prime steak. The bigger the critter the longer the water bath. The older, the longer the water bath. The same recipe will make the best steak you have ever eaten.(For steak just use the standard temps for rare, medium rare, whatever you like, unless you like well done, then eat something else you heathen.) I use it to great results for dinner parties since you can have water baths of various temperatures to get the doneness your guests like and they can be held at that temp for as long as needed. A simple explanation of the practice. It includes a chart showing that at 140F after 35 minutes a 7.0 log10 relative reduction in harmful bacteria.http://www.seriouseats.com/2010/04/sous-vide-basics-low-temperature-chicken.htmlYou can buy gadgets to do this, but at its most basic all you need is a source of hot water, a thermometer and a cooler.
Old winchester .22lr most of the time, since in PA where my parents and in laws have land AG are not a legal hunting instrument.If I can find a place in NY state to hunt, I will be using my FDPCP. I am looking into that right now, still going to have to drive nearly to PA though. I have 3 massive trees, including a walnut that are just full of the buggers, but the wife considers them outdoor pets.
Central NY is a great place to hunt, but I just don't have any friends out that way, yet.
Well sir, NY squirrel opens in September and I would be honored to be counted among your friends.