2nd nutter from this morning

This is the one I saw in the back yard, as I was getting ready to head out. 

It was making its way across: bound, a couple sniffs around, bound again. It made its way up onto my deck, then onto the woodpile that borders that side of the back yard. I squatted down a little to try to thread a shot between the slats of the deck railing. It was tough, the sun was right in my eyes, and if I shielded my eye with the other hand, the gun was too shaky. Finally, I took a seat on the deck in the field target position. With the S510 resting on my knee, I could use the left hand to shade my eye without being TOO shaky. 

I settled on what I thought would be a boiler room shot. Probably about 20 yards. "chik-WHOCK!" She jumped up, and then ran up a tree, and watched me for a bit. I chambered another JSB 18. She made the association and got the hell out of there. She went two more trees down and I searched in vain to find her. Finally, I saw her on the ground, next to the tree she had jumped into. Whether she went down on purpose or fell because she was losing blood pressure and passed out, I can't say. 

I re-acquired her through the scope, and estimated she was about 30 yards out now. But thankfully, she was in the shade and I didn't have to look so much into the sun. I could see she was on Red Alert, probably in pain and shock. Eyes wide, chest heaving. This gun is at zero from 13 to about 30 yards. I lined up on the head, from my fully supported field target position. (seated, arms wrapped around knees, rifle rested on meat of the left arm) I lined up for a head shot to finish her off. That was a bit optimistic of me. 

I sent the lead: "POK!" She face-planted and started the fancy dance. "Head shot at 30 yards without a proper rest, YES!" thought I. It was kind of breezy, but I'm not blaming that. The gun is 1/2" at 50 yards, if I do my part, so I'm not blaming that either. Just a good old-fashioned doe fever and real-world hunting compromises.

The first shot went in right at the bottom of the upper chest area, but the angle was such that it went diagonally backwards from there. Broke a rib, clipped a lung, through the stomach, through the intestines, through a kidney, and out the opposite side gut. That must've stung a little. Looking at the pix, she had a bit of a pot belly. Pregnant? No. That was internal bleeding. The guts were full of blood. She would not have lasted long, probably just long enough to evade me, get somewhere I couldn't find her, then conk out.
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The follow-up shot, of which I was so proud, was not the kind of head shot I thought it was. It was more of a "Texas Head Shot". The pellet entered the left shoulder, shattered that, then broke the neck, through the bottom of the brain, through the jaw on the opposite side and stopped under under the skin. You can see the pellet in one of the shots if you view the full size one. Just near where the chopstick is exiting:

Is it just me, or is that one impressive left bicep?!
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Big hematoma where the pellet wound up in her cheek.
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Recovered JSB 18. This pellet went through a shoulder, spine and a jaw, not to mention whatever muscle was there. It was sent at about 20 FPE, but probably had less than 15 by the time it got 30 yards to the nutter. Impressive penetration, considering it was going well under 750 fps. I just read that 'Impact Energy Requirements' thread, which says 3 FPE is all that's required for a nutter. 3 FPE would have just left another pellet under her skin, like whoever has been shooting them with the .177 Crosman pointed pellets.* My opinion is that 8+ FPE is good for brain shots, and 12+ for good lung shots. Shots like this require probably more like 18 FPE.
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* - Each squirrel had a .177 Crosman pointed pellet in her. Probably someone in the neighborhood has a 1377 and is educating them, making them more wary.

Anyway, these two are processed now, and I pressured cooked the last 4 I shot. My brother's coming up for a Bro Weekend on Saturday. We're going to be useless and play vintage video games. I think we'll have squirrel tacos on Saturday evening:
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It takes a "mess" of them to feed several people. You cut them in pieces and bread them and deep fry them is all I know. I am sure there are some videos on YouTube showing you how it is done. My part in this has been the EATING --LOL My Mother used to make them with rice and call it squirrel and rice (us boys called it TREE RAT and rice.

In East Texas back in the day we almost hunted them out of existence; but there were a LOT of poor People and almost everyone had at least a .22. My Dad had a old 410 shotgun he hunted them with; I wonder just how much lead shot we consumed--LOL

You know us Southerners Smaug, we FRY everything!

Geezer
 
Nice shooting Jeremy. 

I’ve never done it, so I don’t know for certain, but maybe try soaking the meat in buttermilk overnight to tenderize the meat before frying. I do that with squid for calamari, and it makes a big difference. Acid in the buttermilk breaks down the meat fibers. 

For FPE requirements, I had a dramatic shift to non-lethal shots when I unintentionally “de-tuned” my HW95 from 15 fpe to 11. In 22, the pellets just seemed to thunk, lodge, not penetrate, and wound. I’m using domes, so you would think they’d still sail through. 

That being said, my friend Skip takes tree rats at 30-40 yards with a tuned HW30 in .177 that’s putting out 7 fpe at the muzzle with head shots using the Crosman Pointed pellets. 

Accuracy is still king. 
 
Ah, DEEP fry. Now it makes sense. I didn't have luck with pan-frying them. It takes a lot of patience and is a good workout for my jaw muscles. 

I'm going to try to remember Michael's suggestion for marinating in buttermilk over night. Also, I've heard about brining them overnight too.

Thanks for the tips.

I saw two more squirrels this morning, but they have not fanned out down to my property yet; they're in the trees on the border of the property. 
 
My kids and I love them fried! The only part that I fry is the back legs because I can debone them and still have a good size piece of meat. Well a piece big enough to use the needler on. The needler is a tenderizing tool. You can get it at academy in the camp cooking section. It has three rows of spring loaded tiny knifes that cut the muscles so you don’t have to chew so hard. When you debone the back legs, be sure to remove the white tendon and gland in each leg. Then just batter and fry the meat. I call them squirrel nuggets. I’m getting ready to clean 4 squirrels that I harvested this morning. I will post pictures of the deboning process and the needler. It works great on steaks too! The rest of the squirrel has to be slowed cooked to remove the tiny bones for “squirrel tacos” or squirrel jambalaya or whatever you like 😃
 
"douger"tacos that's really crazy i don't think tacos are the answer
Oh, but they WERE the answer! They were damned good. My brother and I had them last night for dinner, and I had the rest tonight for left-overs.

After pressure cooking and pulling the meat off the bones, I simmered them down with taco seasoning in the skillet:
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Some big soft taco shells, shredded romaine lettuce, tomatoes from the vine and a little trail of Sriracha (not shown) to finish them off:
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