Question on cooking squirrel.
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Question on cooking squirrel.
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Topic: Question on cooking squirrel. (Read 9091 times))
timegoat
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Question on cooking squirrel.
«
on:
August 08, 2010, 05:28:17 PM »
Okie dokey... m'lady and I are ready to combine pest control with dinner. I've looked into how to skin and clean them, seen a few videos, and am confident I can do it with a solid stomach. Gray season starts in Sept, but it's open season on the Reds all year round. I'll be cooking whichever comes first. Haven't seen a Red in a little while, so we might have to wait till Sept to try this out... there's no shortage of gray.
My plan is a slow cooker squirrel chili. I do most the cooking here at the timegoat household, so I'm not overly concerned with the recipe itself, and with the slow cooker I'm not too worried about it being tough either.
What I have questions about is how to reduce any gaminess in the little beasts. Since it will be our first, I want to make it as tasty as possible right out of the gate. What do you guys do before the actual cooking to balance out their flavor? Are there any pre-cooking preparation tips that you'd recommend? Post skinning and butchering tips?
I'm also considering a squirrel jerky using Cliff's Fantastic Jerky recipe (online everywhere). I make it with beef all the time and was wondering if squirrel was suitable for dehydration. IMO, the Cliff's Fantastic recipe makes the greatest, most addictive jerky on earth. If yer a jerky maker I urge you to try it, it's soooooo good!
Thanks!
- Mark
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longislandhunter
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The 3rd GTA Musketeer (per Gene Curtis)
Real Name: Jeff
Re: Question on cooking squirrel.
«
Reply #1 on:
August 08, 2010, 06:09:46 PM »
I've never found squirrel meat to taste gamey but quite a few folks soak the cleaned squirrel in salt water in the refrigerator for a few hours or perhaps overnight. The only time I do the salt water soak is if there is an area on the meat (from the pellet) that is particularly bloody.... the salt water will soak out the blood. Having that kind of meat damage on a nutter from an air gun is very rare, especially since head shots account for 99% of my nutters.
Some folks par boil the meat until it comes off the bone easily and then they use the meat for whatever recipe they are making. You don't have to boil but it's an option.
When cleaning the squirrels just make sure not to randomly plunge the knife into the stomach cavity... if you do this you may puncture the stomach and intestines and thus risk getting the stomach/intestine juices onto the meat which would indeed give the meat a gamey taste. Just be very careful when you slice open the stomach. Only insert the knife point enough to slit the skin, then insert your index finger and middle finger into the slit. Then place the knife blade between the two fingers and use your fingers as a guide as you slice up towards the neck and rib cage using your fingers to life the skin upwards as you cut.
Can't think of any other tips. If you're going to slow cook it I have no doubt it will be tender, moist and absolutely delicious.
As for the jerky,,,,never tried it so I can't comment.
Jeff
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Long Island, New York
If it was easy it wouldn't be hunting it would be shopping.
only1harry
One of the original 3 GTA Musketeers (per Gene Curtis)
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Real Name: Harry
Re: Question on cooking squirrel.
«
Reply #2 on:
August 08, 2010, 07:02:34 PM »
I do all those things Jeff said most of the time. Put it in brine and in the fridge before cooking and then parboil it before grilling it because I like it very tender and find it very easy to get the meat off the bone. I found out the hard way with stomach/intestines
That's probably why I 've been soaking them in salt water. It was also my neighbor's recommendation who cooks a lot of game. I will try not to do that in the Fall and see if there is a difference in taste.
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timegoat
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Re: Question on cooking squirrel.
«
Reply #3 on:
August 08, 2010, 09:27:23 PM »
Cool & thanks. Sounds like I'm on the right track. I may brine it but probably won't parboil. Low and slow should do the tenderizing well.
Piercing the stomach and intestines is my single biggest concern, but I'm very comfortable with knives of all sizes so I think I should be alright. I can slice garlic thin enough to see through with an 8" kitchen knife so I should be able to handle it... in theory.
And I have a wide variety of blades to choose from. I'm actually thinking an x-acto blade, but I'm pretty comfortable with my 3" pocket knife too. Blade choice will depend on when I get there.
Heh... I'm a bit of a blade nut. Got more knives than I can count and they are scary sharp.
Geeze, I'm actually starting to look forward to this! Come on woodland protein!
- Mark
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longislandhunter
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Posts: 16547
The 3rd GTA Musketeer (per Gene Curtis)
Real Name: Jeff
Re: Question on cooking squirrel.
«
Reply #4 on:
August 08, 2010, 09:37:44 PM »
The mistake most hunters use when cleaning and skinning game is simply using a knife that's to big. Ya don't need a bowie knife to skin a critter
All you need is a small thin bladed knife that is razor sharp and has a thinly pointed tip. Much easier to control accurately.
The one I use has a 3 1/2 inch blade on it and it works great. That's all you need to get the job done. I've used this knife to skin and clean everything from squirrels to deer, even used it to completely bone out a few deer while hunting way out in the back woods.
Jeff
«
Last Edit: August 08, 2010, 09:42:15 PM by longislandhunter
»
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Long Island, New York
If it was easy it wouldn't be hunting it would be shopping.
jebbab
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Re: Question on cooking squirrel.
«
Reply #5 on:
August 08, 2010, 09:48:00 PM »
Jeff has nailed it. Sharp and small, I use my Buck pocket knife that has a two and a half inch blade. Just make sure you remove the intestines all the way to his tail
Ya don't want that type seasoning floating around in there all night.
Jim
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timegoat
Guest
Re: Question on cooking squirrel.
«
Reply #6 on:
August 08, 2010, 09:57:45 PM »
X-acto blade it is! Razor sharp, super thin, and very easy to control. At least for the abdomen. Probably use my pocket knife or a big old kitchen blade for the less touchy parts.
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only1harry
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Real Name: Harry
Re: Question on cooking squirrel.
«
Reply #7 on:
August 08, 2010, 10:00:26 PM »
I use a 2.5" blade knife. It's a Gerber I think, not too expensive but it's very sharp and it has held its edge well. I find it perfect for squirrel. Whatever you are comfortable with but I wouldn't go over 3.5" like Jeff said.
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Hudson Valley, NY
Pro-tuned guns:
AF Condor .25 #1, Condor .25 #2
Condor .22, Marauder .25, Disco .22 camo
RWS Diana 350 .22, RWS Diana 48 .22,
RWS 34K .20 Premium #17 of 30 custom built by Diana
RWS Diana 36 .177 (Gene & Bob tuned)
Factory stock & home tuned:
Benji Akela .22 bullpup
Gauntlet .22, Disco .22 #2,
Fortitude .22, Prod .22
RWS 350 .177, RWS 5G .177
Hammerli 850 .22, Crosman 2240KT
Remington NPSS .22, Umarex M&P 45
Crosman 66, Crosman 760, Beeman P17
Crosman Air17, Crosman 38T
Several other Umarex & Crosman CO2 pistols
timegoat
Guest
Re: Question on cooking squirrel.
«
Reply #8 on:
August 08, 2010, 10:41:25 PM »
Ok... with comfort being king I'll start off with my 3" pocket knife and take it from there. Thing literally never leaves my side and I use it for something nearly every day.
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Progun
Guest
Re: Question on cooking squirrel.
«
Reply #9 on:
August 09, 2010, 03:27:22 AM »
Mark, the only thing I might add to the real good advice you just got would be to remember to remove the small gland from the armpit. I honestly don't know if not removing it will will lend a gamey flavor because I've just always removed it. Also, since Rome wasn't built in a day don't let yourself get psyched out if your first attempts are a struggle. Repitition is a good teacher. Get plenty of reps and soon your sharp knives and maybe a pair of stout scissors will be master squirrel skinners.You'll teach yourself and can then teach others. I've never eaten the Red squirrel but if they are like Grey and Fox squirrels only smaller they will be easier to skin when they are still warm. Carrying around a sack full of squirrels for several hours before you start the cleaning (especially in cold temps) will make it harder to remove their hide. Sometimes I field dress the squirrels and put the skinned carcass in a large baggie if it's a long day in the woods.It reduces the weight I have to carry and makes final clean up when I get home easier.
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Onebaddj
GTA Senior Contributor
Posts: 4562
DJ
Re: Question on cooking squirrel.
«
Reply #10 on:
August 09, 2010, 10:19:51 AM »
For skinning I just use my fishing fillet knife to start it. I cut around the waist like a belt then pull in both directions and the skin comes of like a glove. Then for cooking I boiled mine in chicken boulon and creole seasoning then used it instead of chicken and made my squirrel and dumplings. Was soooooo good.
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timegoat
Guest
Re: Question on cooking squirrel.
«
Reply #11 on:
August 09, 2010, 06:31:14 PM »
Good to know about them being easier to skin while still warm. That won't be a problem for me as they're frequent visitors to my backyard. By "yard" I mean the 1.21 acres of woodland my house sits in. All my hunting will be done at home. Gonna make things nice and convenient. Might need to take 2 to make my chili, but we've got a vacuum sealer and freezer at the ready.
I've read about the armpit gland, but don't really know anything about, so I'll probably remove it.
Oh! I've also read about soaking the squirrel in water
before skinning
to keep the hair off the meat. Anyone bother with this step, and if so, how long to soak?
...and while I'm at it, thought I'd post a photo of my three favorite blades. Logged countless hours on all of them.
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airiscool
Guest
Re: Question on cooking squirrel.
«
Reply #12 on:
August 09, 2010, 07:44:34 PM »
I use the same Buck folder for all gutting/skining. It has a 2-3/4 inch stainless steel blade and a black plastic handle so it can go in the dishwasher. Holds an edge very well.
The only oaks around here were cut down several years ago. Since then, the Grays here have been feeding exclusivly on black walnuts. Best I can discribe the taste is, after an over-night soak in salt water, then boiled for about 2 hours with cutup veggies and some spices, they taste like potroast to me.
Paul.
«
Last Edit: August 09, 2010, 07:46:10 PM by airiscool
»
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Progun
Guest
Re: Question on cooking squirrel.
«
Reply #13 on:
August 09, 2010, 08:05:26 PM »
Mark, I wouldn't bother trying to get the squirrel wet before skinning in order to avoid getting hair on the carcass. Once you get proficient in skinning them you will have minimal hair contamination problems. Now if the squirrel falls into the creek and gets wet, just skin as usual. You know most all hair will wash off the carcass so just clean them well. My daddy squirrel hunted when we were kids and consequently we ate a lot of squirrel suppers. When someone at the table complained about a little hair on their fried squirrel he would proudly say"whoever gets the most hair, gets the most squirrel".
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2DARK2C
Guest
Re: Question on cooking squirrel.
«
Reply #14 on:
December 22, 2012, 05:54:41 PM »
i am fairly new to this with just 3 treerats under my belt. i had remembered my grandfather skinning dozens of 'em. but i had forgotten the details.
i watched 2 videos over thanksgiving on my inlaws highspeed, on dial up out here in the boonies!, and was suprised how simple it is if done propper. about 5-6 yrs ago i watched my father inlaw "butcher" a squirrel and i mean mangle it, he also cut deep gash in his hand.
i have opted to simply make a 2' cut over the back/hips area insert 2 fingers and pull to loosen skin. then i insert 2-3 fingers from each hand and pull until the skin is at the ankles and wrist/neck.
this last time ,to keep from rolling my mora edge, i used my hatchet to take off the paws and heads.
with the naked rat it is then very simple to split the chest. then gently cut the stomach cavity. scoop out all organs in one swipe. split the pelvis and remove any stubborn endtrails. and done!
i never heard of a armpit gland. i guess i been eating them!
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farmerdave
Guest
Re: Question on cooking squirrel.
«
Reply #15 on:
January 11, 2013, 08:13:34 PM »
Glad to see someone thinking ahead. No wasted meat that way. I raise rabbits for food and skins, so I have butchered literally dozens in the last few months alone. This is the protocol I have worked out:
Use a utility knife (the kind that takes disposable blades) with a hooked linoleum blade in it. Make a cut in as short a path as possible from one ankle to the other (back legs only), passing between the tail and the genitals. Only cut the skin, which is pretty easy using the hooked blade. Then cut again in front of the genitals, so theres a patch of skin around the genitals which will be left behind. Cut through the skin around each ankle (like a bracelet) and shove your fingers between the skin and muscle to get started. I usually do all this with the back legs tied to something like a tree or fencepost. Once the skin is started, you can just pul it off like a sweater, and it ends up inside out so you minimize contamination of the meat with fur. It will probably snag a little when you get to the front legs. Just insert your fingers between the skin and muscle, again, until you get the skin loose at the front legs, then pull hard. The skin will roll down like a sock past the last joint that has any meat above it and then break nicely, leaving the joint you want to cut exposed conveniently. Pull the hide over the neck until it catches again at the ears, then cut off the head, leaving it inside the inside-out hide.
the get at the guts, I again use the hooked blade to open up the abdomen, then I grab the legs with my thumbs in the front alongside the pelvis and my fingertips braced against the backbone and break the pelvis open towards me. You have to cut a few tendons, but it will open right up and let you get the pooper out undamaged, but before you do, open up the chest cavity by cutting along the edge of the diaphragm, next to the ribs. Then split the breast bone (the hooked blade again). Now you can start pulling everything out, starting at the rear end. It helps the run your fingers between the guts and the back bone to release the connective tissue.
It takes some practice, but now it takes me about five minutes and the meat has little or no fur or blood on it. Sometimes I bone it out in one piece and roll it up into a loaf with garlic and herbs rolled in, tied with butcher twine, but that's WAY to much to describe here. Good luck. Sorry for the long post.
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DragonKiller
Plinker
Posts: 115
Real Name: Richard
Re: Question on cooking squirrel.
«
Reply #16 on:
October 24, 2014, 12:30:49 AM »
How do you go about the one piece de boning?
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Question on cooking squirrel.