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#2958119 - 09/26/12 10:52 AM Anybody pressure-cook squirrel?
ratsnakeboogy
10 Point


Registered: 08/28/08
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Loc: Andersonville, TN

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Thinking about making squirrel-pot-pie. I figure pressure cooking with tender them up some. Any idea how long to leave them in the pressure cooker?
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#2958121 - 09/26/12 10:55 AM Re: Anybody pressure-cook squirrel? [Re: ratsnakeboogy]
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Mud Dauber
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Registered: 07/28/10
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~25 minutes should do the trick. Brine them first and the'll be even more tender.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

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#2958133 - 09/26/12 11:04 AM Re: Anybody pressure-cook squirrel? [Re: Poser]
bigtex
8 Point


Registered: 06/06/04
Posts: 1715
Loc: Brush Creek

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I pressure cook the ones I fry first. 15 min for younguns 20 min for older. Usually the meat is just about to fall off the bone.
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#2958282 - 09/26/12 01:15 PM Re: Anybody pressure-cook squirrel? [Re: bigtex]
ratsnakeboogy
10 Point


Registered: 08/28/08
Posts: 3448
Loc: Andersonville, TN

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Cool, I'll give it a shot!
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#2958283 - 09/26/12 01:16 PM Re: Anybody pressure-cook squirrel? [Re: Poser]
ratsnakeboogy
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Registered: 08/28/08
Posts: 3448
Loc: Andersonville, TN

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 Originally Posted By: Poser
~25 minutes should do the trick. Brine them first and the'll be even more tender.


What's the salt to water ratio on the brine?

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#2958312 - 09/26/12 01:44 PM Re: Anybody pressure-cook squirrel? [Re: ratsnakeboogy]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12545
Loc: Tennessee

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 Originally Posted By: ratsnakeboogy
 Originally Posted By: Poser
~25 minutes should do the trick. Brine them first and the'll be even more tender.


What's the salt to water ratio on the brine?


Do a 1 to 4 (salt to water) ratio for 2 to 4 hours. Add some peppercorns and any other type of flavors you like: A little crushed garlic works for about everything. You could also things add peppers, mustard seed, chili powder.... whatever you like.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#2959190 - 09/27/12 08:12 AM Re: Anybody pressure-cook squirrel? [Re: Poser]
ratsnakeboogy
10 Point


Registered: 08/28/08
Posts: 3448
Loc: Andersonville, TN

Offline
 Originally Posted By: Poser
 Originally Posted By: ratsnakeboogy
 Originally Posted By: Poser
~25 minutes should do the trick. Brine them first and the'll be even more tender.


What's the salt to water ratio on the brine?


Do a 1 to 4 (salt to water) ratio for 2 to 4 hours. Add some peppercorns and any other type of flavors you like: A little crushed garlic works for about everything. You could also things add peppers, mustard seed, chili powder.... whatever you like.



Excellent, thanks Poser!

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