How to clean a squirrel

How to clean a squirrel

Whether fried or baked, squirrel meat can be a scrumptious addition to a meal. Many hunters, however, shy away from preparing squirrel meat because they see skinning as well as cleaning up squirrels as just excessive job. But with the appropriate tools as well as method, cleansing a squirrel is no more hard than any other kind of little game.


Method 1

Skinning the Squirrel


1.Get the squirrel extensively wet prior to beginning.

You can either saturate the carcass in a bucket of water or spray it down with a hose. Obtaining the carcass wet before you begin cleaning it will certainly assist prevent hair from getting stuck on the meat.

Getting the carcass damp will also help loosen it if it's come to be stiff.


2. Tweeze out hair at the base of the squirrel's tail.

You can use your thumb and also forefinger or a set of large tweezers to tweeze the hair. Eliminating this hair will make it much easier for you to cut through the tailbone. Tweeze out simply sufficient hair to provide on your own a clean area to cut, or around 2 centimetres (0.79 in) in size. Don't fail to remember to place on your field clothing gloves prior to you begin to skin and clean your squirrel.


3.Make a 1 1⁄2 in (3.8 centimeters) horizontal puncture the base of the tailbone.

Utilize a penknife, small paring knife, or other tiny, sharp blade. Lift the tail with one hand and also make the cut with the various other. The cut needs to be just deep adequate to obtain under the skin. The base of the tailbone is simply over the squirrel's rectum.

Take care not to cut into the hide in addition to the rump or cut the tail. You'll want to maintain the tail attached to the skin to streamline the following steps.


4.Put the squirrel on a strong surface on the ground.

Not that you have actually made the preliminary incision through the base of the tailbone, lay the squirrel on its tummy on a reduced stump, board, or flat rock. The surface area you choose should be low enough for you to place your foot down on it. Make certain the squirrel's legs are outstretched.

Clean any type of particles off the surface prior to starting.


4.Expand your laceration 1⁄2-- 1 inch (1.3-- 2.5 centimeters) in the direction of the squirrel's head.

Put your foot on the squirrel's outstretched back legs to maintain it consistent. After that, as you hold the tail with one hand, gradually cut up along the squirrel's back. When making it, be careful to reduce simply deep sufficient to separate the skin from the meat and also no much deeper. Make it regarding 1 centimeters (0.39 in) deep.

6.Make a tilted cut in front of each back leg.

Setting your blade where you made your preliminary cut, just in front of the top of the squirrel's best leg. After that cut down at a 45-degree angle towards the squirrel's belly. Do the exact same on the left side of the carcass.

Just cut deep enough to divide the meat from the skin, or around 1 centimeters (0.39 in) deep.


7.Peel the conceal up until it gets to the foot joints of the front legs.

With your feet on the squirrel's back legs, bring up on the tail and gradually begin to peel off the conceal off the flesh. Stop peeling off when you can see the foot joints of the front legs.

Peeling off the conceal off will certainly take a little muscular tissue, however take care not to pull so hard that you pull the conceal all the way off.


8.Flip the carcass over as well as peel off the conceal off the stomach to the back feet.

Standing on the tail, use your fingers to peel the conceal. Quit peeling off when you get to the joints right above the back feet.

The skin needs to peel off right off, but if you have any problem, you can utilize your blade to gently separate the skin from the stubborn belly.


9.Eliminate the head as well as feet.

It is most convenient to make use of a pair of game shears for this step. Puncture the meat of the neck and snap the bone to get rid of the head, and cut at the joints simply over the feet to remove them and also the staying hide.  Dispose of the conceal, head, as well as entrails by burying them or carrying them out and also taking them to a garbage dump.


Method 2

Cleaning the Carcass


1.Make a superficial cut lengthwise along the center of the belly.

Once you have actually skinned the squirrel, you can start clearing out the entrails. Beginning by squeezing the tummy and making a little 3 centimeters (1.2 in) cut between the hind legs. Continue reducing until the you reach the neck.

Beware not to reduce also deeply. If the blade enters too far, you could unintentionally reduce the entrails.

If you're making use of a set of game shears, an additional option is to insert the pointer of the shears into the anus and begin cutting up with the pelvis to the neck.

Prior to beginning to cut into the squirrel's stomach, check out the carcass very closely and get rid of any hair that is still adhered to it.


2.Remove the entrails and also clean the inner cavity.

Since entrails are subjected, usage 2 fingers to get hold of the heart, lungs, as well as esophagus. Then draw the innards down toward the tail and then out. With this movement, you ought to have the ability to remove all the entrails. Clear out any kind of items you missed. You'll be entrusted a clean interior cavity.

You can check the liver to see if the squirrel was healthy and balanced. The liver of a healthy squirrel need to be an abundant, solid red color.


3.Wash out the body dental caries if you have access to fresh water.

Utilize a hose pipe to completely wash the outside and within your cleaned up squirrel. Ensure to cover the whole carcass with water. A few seconds of washing with a running hose should suffice.


4.Put your cleaned carcass on ice.

Now that you've skinned and also cleaned up the squirrel carcass, area it in a gallon-sized resealable bag, and also position the bag in a cooler filled with ice. Place the carcass on ice asap after cleaning it to maintain the meat fresh. After that, attempt to move it right into a fridge or freezer immediately.

You can keep squirrel meat in a fridge at 35-- 40 ° F (2-- 4 ° C) for 1-- 2 days or in a freezer at 0 ° F (− 18 ° C) for as much as one year



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