-
- Species
- Whitetails
- Rut Reporters
- Deer Camp
- Big Game
- Small Game
- Birds
- Special Methods
- Bow Hunting
- Conservation
- Heroes of Conservation
- Hero for a Day
- Outdoor Skills
- Total Outdoorsman Challenge
- Land for Sale
-
- Species
- Bass
- Trout
- More Freshwater
- Saltwater
- Catchbook
- Special Methods
- Fly Fishing
- Hook Shots
- Conservation
- Heroes of Conservation
- Hero for a Day
- Outdoor Skills
- Total Outdoorsman Challenge
- Land for Sale
-
- Health & Fitness
- F&S Adventurer
- Outdoor Skills
- Total Outdoorsman Challenge
-
- Rifles
- Shotguns
- 2nd Amendment
- SHOT Show
- Outdoor Skills
- Total Outdoorsman Challenge
Photo: joy of cooking - skin a squirrel
Photos > Trophy Room
Print
Email
Share
User Photos: All Species
joy of cooking - skin a squirrel
you need an old copy of Joy of Cooking, 1960's ... but it is in there. Seems that since they no longer publish it, gotta be public domain now.
Very important: note that you are cutting on the side of the tail where the anus is.
Species:
Squirrels
Where: Virginia
Method:
Other
When: at 12:00 am
Map It
ADVERTISEMENT
RELATED PHOTOS
ADVERTISEMENT
Today on Field & Stream
Loading...
Visit Our Sister Sites at Bonnier Corporation
| Enthusiast | Kiteboarding | QUAD | SKI | Skiing | Scuba Diving | Sport Diver | TransWorld Ride BMX | TransWorld Business | TransWorld Motocross | TransWorld SKATEboarding, | TransWorld SNOWboarding | TransWorld SURF | WakeBoarding | WaterSki | Warren Miller Entertainment | WindSurfing |
|---|---|
| Travel | Caribbean Travel & Life | Destination Weddings & Honeymoon | Islands | Meeting Traveler | Resorts & Great Hotels |
| Lifestyle & Shelter | Florida Travel & Life | Garden Design | Home Ft. Lauderdale | Home Miami |
| Luxury | SNOW | Spa |
| Marine | Boating Life | Cruising World | Fly Fishing in Salt Waters | Power Cruising | Marlin | Motor Boating | Sailing World | Salt Water Sportsman | Sport Fishing | Yachting | NewBoats.com | UsedBoats.com | YachtBroker.com |
| Outdoor | Field & Stream | Outdoor Life | SHOT Business |
| Parenting | Babytalk | Parenting |
| Science | Popular Science | Science Illustrated |
| Saveur | Saveur |
| Working Mother Media | Working Mother |
| Entertainment / Events | World Entertainment Services | World Sports & Marketing |
Fieldandstream.com is part of the Field & Stream Network, a division of Bonnier Corporation.
Copyright © 2012 Bonnier Corp. All Rights Reserved. Reproduction in whole or in part without permission is prohibited.
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.
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."
Nice! Just what I was looking for.
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.
Post a Comment
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."
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.
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.
Nice! Just what I was looking for.
Post a Comment