| The method I have developed over the years seems to work well
for me...In the field I carry a pair of diagional cutter pliers
and use them to snip off the feet at the joint. I also split the
critter all the way from the crotch to the base of the throat rather
than stopping at the bottom of the rib cage. Also when gutting them
I use the dikes to cut out pelvic bone since it is the one that
houses the bladder...which seems to always be as full as can be...
and all the goodies fall out neat as can be. When you skin them
cut a ring around the neck and start peeling down to the tail..after
there is enough hide to get a good grip on hold the head in one
hand, the hide in the other and pull just like taking a glove off.
When you get it to the tail and if you want to save the tail just
grip around it and pull the bone out. I whole heartedly agree with
the salt water but be sure it is as cold as can be. Usually I will
cut the back legs off and the fronts too it they are big enough
to fry. The rest goes into the stew pot. If the animal is not shot
up too bad I like to wrap a strip of bacon around him and roast
it over an open fire until the bacon is crisp..not too close to
the fire though..always better to slow cook..I use one of those
hotdog forks and can do up 2 at a time if i keep them seperated
with a small potatoe..otherwise the center doesn't get cooked (raw
squirrel meat is enough to puke a mule).
Enjoy some of the best eating...Thumper McNuggets, Rocky Stew ,
Bullwinkle Roast and Bambi Burgers...
Dick
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