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#2761776 - 02/19/12 06:54 PM Re: Toughest squirrel I've ever skinned [Re: Poser]
timberjack86
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Registered: 06/20/11
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Loc: Grundy county

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If you age a squirrel in air for 4 days without the skin on you will have squirrel jerky. Belive me I have tried it. Putting the squirrel in water in the fridge will keep you from losing any moisture from the squirrel. Also allowing the squirrel to age in the fridge will tenderize the toughest of squirrels. It works the same way as adging big game. I almost use the same process with big game except I age quarterd big game in the fridge in a plastic tub with a 30 gallon garbage bag covering the meat to keep the meat from losing any moisture.Its not pretty but it works well. I never worry about the age of the animal I shoot.I have never tried brining . But I guarntee you this will tenderize the toughest game.
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#2761815 - 02/19/12 07:21 PM Re: Toughest squirrel I've ever skinned [Re: timberjack86]
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Mud Dauber
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Registered: 07/28/10
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I have no doubt that hanging squirrel will dry it out, but aging a big game animal covered to keep moisture in and aging a squirrel in water are two different things.

I'm not being intentionally argumentative, but aging, tenderizing, brining, and marinating are scientific processes, of which, many (unscientific) myths exists. I am unfamiliar with the science behind aging in (plain) water. What happens during these 4 days and what is superior about it compared to brining?
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#2761855 - 02/19/12 07:57 PM Re: Toughest squirrel I've ever skinned [Re: Poser]
timberjack86
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Registered: 06/20/11
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All I can say is try it.I am no scientist just a country boy that eats alot of small game. I got tired of chewy tough squirrels and one day decided To age them in the fridge like my deer.I coverd them in water so they wouldnt dry out and in 4 days I had the old squirrel that was as tender as a young squirrel. Poser just try it once and let me know how it works for you. It might not work for you but I know if I dont age my old squirrels this way I have to use them in soup. I guarantee you wont be dissapointed. Do you let your squirrels cool before you cook them or do you cook them still kicking?lol
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#2761862 - 02/19/12 08:02 PM Re: Toughest squirrel I've ever skinned [Re: timberjack86]
timberjack86
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Registered: 06/20/11
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Also I thought I read somewhere that the musceles from game animals dosnt stop contracting for 36 hours after death. That could explain why leaving squirrels in the fridge for 4 days lets the animals muscels relax. I guess you could call that timberjacks junk science \:D
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#2761977 - 02/19/12 09:10 PM Re: Toughest squirrel I've ever skinned [Re: timberjack86]
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Mud Dauber
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I'll Try this sometime soon since I presently have quite a few squirrels in the freezer: I'll do one 4 days in water served next to one brined for 24 hours and compare tenderness.
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#2762802 - 02/20/12 04:55 PM Re: Toughest squirrel I've ever skinned [Re: Poser]
timberjack86
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Registered: 06/20/11
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Loc: Grundy county

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Let me know which works better \:D

Edited by timberjack86 (02/20/12 04:55 PM)
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#2774797 - 03/04/12 12:39 AM Re: Toughest squirrel I've ever skinned [Re: Poser]
buckhorn40
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Registered: 07/03/06
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#2828733 - 05/14/12 02:57 PM Re: Toughest squirrel I've ever skinned [Re: Poser]
sdavison
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Registered: 12/25/11
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Drop those squirrels in a bucket of warm water a few minutes before you skin them. It will loosen up the skin and make it a whole lot easier. Warm squirrels are much esier to clean.
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#2828778 - 05/14/12 03:27 PM Re: Toughest squirrel I've ever skinned [Re: sdavison]
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Mud Dauber
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Registered: 07/28/10
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 Originally Posted By: sdavison
Drop those squirrels in a bucket of warm water a few minutes before you skin them. It will loosen up the skin and make it a whole lot easier. Warm squirrels are much esier to clean.


From a bacteria standpoint, warm water is a bad idea.
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