Toughest squirrel I've ever skinned

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I killed a couple like that earlier this year. I left the squirrels whole after the 30 min skinning job put them in a big bowel coverd them with water and left them in the fridge 4 days. Then quarterd them and fried them like a young squirrel. That old squirrel cam out as tender as the young squirell.
 
If you could have gotten 1 more you could have pair boiled it.. :grin: seriously, parboil it and then fry it.. good eatin!
 
Poser said:
timberjack86 said:
I killed a couple like that earlier this year. I left the squirrels whole after the 30 min skinning job put them in a big bowel coverd them with water and left them in the fridge 4 days. Then quarterd them and fried them like a young squirrel. That old squirrel cam out as tender as the young squirell.
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My most common squirrel dish is to place a skewer through each set of legs to keep them butterflied and roast them whole on the grill. Before I do that, I brine them for a day and then marinade them for at least 8 hours. Regardless of what I do with a squirrel, I've found brining to be mandatory, though, I'm a little afraid of this tough ol' gal...
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Have you ever tried the fridge trick? I have tried it with the toughest oldest small game it always worked for me. But I always brown my squirrel when I fry it the turn it to med low throw in an onion and put a lid on it and let it cook for an hour. Then make some gravy and bisquits :D
 
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.
 
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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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
 
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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