@ gfhickman, one thing about finding a good spot & sitting is you don't scare as many away & can get a good shooting position set up.
Every squirrel I have killed in the last 50 years has been used as food. I hunt them for sport, I like hunting squirrels as much today as I did in 1970. But they are all used as food. I skin them as soon as possible, then put them in a pan of water, add some salt, and sit all night in the fridge. The next day, I quarter them up, then vacuum pack. I give most away to friends who can't or don't hunt anymore & keep a couple for myself. I mostly pressure cook mine in chicken broth for 25-35 minutes, then remove, roll in flour & fry. Or debone and put them back in the cooker with veggies & more chicken stock, cook another 15 minutes & make stew.
To skin, I use a squirrel holder & attach it to a tree with a ratchet strap. A good pair of butcher cutters (scissors) & a real sharp knife.
Good luck in your hunting & be sure to post some photos.
Every squirrel I have killed in the last 50 years has been used as food. I hunt them for sport, I like hunting squirrels as much today as I did in 1970. But they are all used as food. I skin them as soon as possible, then put them in a pan of water, add some salt, and sit all night in the fridge. The next day, I quarter them up, then vacuum pack. I give most away to friends who can't or don't hunt anymore & keep a couple for myself. I mostly pressure cook mine in chicken broth for 25-35 minutes, then remove, roll in flour & fry. Or debone and put them back in the cooker with veggies & more chicken stock, cook another 15 minutes & make stew.
To skin, I use a squirrel holder & attach it to a tree with a ratchet strap. A good pair of butcher cutters (scissors) & a real sharp knife.
Good luck in your hunting & be sure to post some photos.
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