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Photo: joy of cooking - skin a squirrel

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from woofbarkenarf wrote 4 years 47 weeks ago

Elmer, this is exactly the way my father taught me to do it back in the '60s...strangely enough I still have a '70s copy of the joy of cooking...I'll check this battered (worn, not tempura)copy to see if it's in there.

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from Elmer Fudd wrote 4 years 47 weeks ago

1970 is going to be borderline I think.

Some old hunters showed me how to do this in the 70's but they did it without "walking me through it" myself and I kept cutting on the wrong side of the tail trying to remember.

Other thing I kept doing wrong was putting the tail under my toes, you have to put the tail where you are putting all your weight, that is more under the middle of your foot.

Now it is a breeze for me and I skin a squirrel in just a couple of minutes and there is no putting my hands into pain [once you get middle aged this is a problem]. It's not about speed so much though, more about "easy."

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from hjohn429 wrote 4 years 36 weeks ago

Nice! Just what I was looking for.

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from rock rat wrote 3 years 29 weeks ago

I watched an unusual method once.

They weren't skinned.

First they were tossed in the ashes and rolled around singing the hair and set aside to cool.

Then all the hair is pushed off using a flat stick while holding the tail. Then more singing in the fire to get the last hairs off, slit them open, (some are a little swollen)toss most of the guts but toss the heart and liver in the soup pot. Whack the head with the back of the knife to crack the skull so the kids can get at the brain easy when eating, then into the pot it all goes, claws, head, etc. People just spit out the claws and bones.

Skin adds a lot of flavor and fat. I don't eat the head, shy of some kind of mad squirrel disease.

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from Elmer Fudd wrote 4 years 47 weeks ago

1970 is going to be borderline I think.

Some old hunters showed me how to do this in the 70's but they did it without "walking me through it" myself and I kept cutting on the wrong side of the tail trying to remember.

Other thing I kept doing wrong was putting the tail under my toes, you have to put the tail where you are putting all your weight, that is more under the middle of your foot.

Now it is a breeze for me and I skin a squirrel in just a couple of minutes and there is no putting my hands into pain [once you get middle aged this is a problem]. It's not about speed so much though, more about "easy."

+2 Good Comment? | | Report
from woofbarkenarf wrote 4 years 47 weeks ago

Elmer, this is exactly the way my father taught me to do it back in the '60s...strangely enough I still have a '70s copy of the joy of cooking...I'll check this battered (worn, not tempura)copy to see if it's in there.

+1 Good Comment? | | Report
from rock rat wrote 3 years 29 weeks ago

I watched an unusual method once.

They weren't skinned.

First they were tossed in the ashes and rolled around singing the hair and set aside to cool.

Then all the hair is pushed off using a flat stick while holding the tail. Then more singing in the fire to get the last hairs off, slit them open, (some are a little swollen)toss most of the guts but toss the heart and liver in the soup pot. Whack the head with the back of the knife to crack the skull so the kids can get at the brain easy when eating, then into the pot it all goes, claws, head, etc. People just spit out the claws and bones.

Skin adds a lot of flavor and fat. I don't eat the head, shy of some kind of mad squirrel disease.

+1 Good Comment? | | Report
from hjohn429 wrote 4 years 36 weeks ago

Nice! Just what I was looking for.

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