![]() But with a little patient, you can do it. If you decide you want to keep the head on your hide you’re taking on the more difficult part of the skinning process.It’s difficult to get it 100 removed so if you are unable, stop at a reasonable spot and snap it off. Split the underside of the tail slowly as you work out the tail.Leaving the feet attached risks allowing rot to take over and ruin your hide. It’s recommended to go ahead and remove the feet so that the legs can be pulled free of the skin. Once you have exposed much of the underside meat from the skin, work the skin free slowly and gently.The goal is to remove the skin, not disembowel the squirrel. You only need to get under the skin so do not stick the knife in far or you risk opening the body cavity. Begin by slicing along the underside of the squirrel, from the chin to the anus.Large flat working surface or a sheet of plywood.Keep this in mind before skinning your squirrel, they way you clean it will determine how intact the hide will be. ![]() If you have a leftover hide from field dressing a previous squirrel, that will work fine but personally I like to get a better looking pelt by skinning it so that I have a much more complete and less damaged hide. This stiffer product may not be as desirable, but with the only required chemical being table salt…many people prefer this method. While Tanning leaves the hide soft and pliable, preserving it usually yields a much stiffer product. Of course you have many other reasons to want to preserve a squirrel hide but before we begin, I must note that “preserving” a hide is different than “tanning” a hide. It can enable them to save their first squirrel or to learn about hiding preservation. Preserving a squirrel hide acquired during squirrel hunting can be a fun activity for any young hunter. Plus, if you have an aversion to the flavor of squirrel…I have to ask…what are you doing reading this anyway? I’ve tried this and do not notice a difference in taste. Some claim that this takes the “gamey” flavor out of the meat. Note: Some people choose to soak the meat overnight in salt water or buttermilk. You will now have all four legs and the back meat section to use for cooking, grilling or stews. Lastly, remove the lower section of the tailbone (from the back section mentioned above) where no meat is present and discard the tailbone. Along the back is the loin area and can be cooked along with the legs. This will leave the area from just below the rib cage to the tailbone. This will break the rib cage free for discarding (there is hardly any usable meat there). Grip the rib cage in one hand and the remaining bottom section in the other and twist. Photo by Hank ShawĬut upward just below the bottom rib until you make contact with the backbone. ![]() If these are not completed, please do so before moving on.Ĭutting out squirrel saddle. The feet on all legs, head and tail have been removed.The squirrel has previously been skinned (field dressed) and all organs have been removed.For simplicity purposes we will examine just one, the one I use and find to be the simplest.īefore we begin processing the squirrel I’m going to assume a few things. As with anything that has been around as long as the processing wild game, there are several ways one can complete the task. Squirrel hunting can produce a substantial amount of extra meat for your dinner table, but once you have a squirrel in hand…how do you process it? Processing squirrel meat is a pretty simple process that requires just a little time and a sharp knife.
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