how do you feilddress a squirel?

Answer 1

Asked my self that question a year ago. This site has every thing you need. I just prinyed some pages out and followed the step by step intructions. go to www.silverstreaksports.com

Answer 2

It is important to field dress carcasses immediately and to get them cooled down, clean and dry, free of blood and body cavity contents. When you are field dressing a squirrel,insert your fingers in ahead of the knife tip after you make the preliminary cuts so that you don't cut the intestines open and contaminate the meat. You may wish to use gloves to handle the meat if you are in an area where the health of the squirrels may be suspect.

If you skin them while they are still warm, it's fairly easy to pull the skins off. If you let those tough membranes cool, it's a bit harder. Some people recommend skinning before gutting, and that is not a bad idea, but I might reverse that order on a very hot day.

To field dress a squirrel and preserve the pelt, remove all four paws at the wrist joint, and cape the head if you desire a full face pelt. Use small, delicate scissors to cut open the belly skin without penetrating into the muscle wall of the abdomen. Cut down the insides of all four legs, and around the rectum at the base of the tail. Strip the skin away from the meat. Blunt nosed pliers will help you keep your grip when peeling the legs. If you wish to keep the tail on the pelt, remove the skin of the back first, and peel the tail up about two thirds of the way before using strong scissors to cut it off at the bone.

To clean the squirrel, use delicate small scissors or a small knife to open the abdominal cavity, placing one finger inside the cavity to keep the knife away from the intestinal mass. Carefully remove the intestines and discard. Wash the carcass, or wipe it clean.

Answer 3

1st their are a lot of ways to do it and none of them are wrong. The way I do it is:
Make an incision across the back going 90 degress from the spine and going around the mid section. Pull fromt he head and tail (the skin will roll up and over. Cut off the head, and tail and twist off the feet. Now make an incision into the chest cavity and abdomen. Remove the entrails. Rinse and cool off. Now you have a ready carcass. I tend to quarter the animal and soak in salt water before I cook.

Answer 4

slit the fur across its back, pull the skin in opposite directions. The fur on a squirrel is very tough, It is best to field dress the animal in the woods when it is still warm. Once the skin is removed from the squirrel, proceed to remove the entrails from the animal.

Answer 5

I've always skinned them right away and cut the meat off the carcuss immidiately. I carry a small game bag to keep the meat in while continuing the hunt.

Answer 6

Wow, a lot of answers from people who have never eaten a squirrel and would be surprised if they followed their own directions. These responses are mostly correct, but they neglect to tell you to remove the stink gland. It is near the tail and you sure don't want to cook a squirrel with the stink gland still in it because it makes the dish inedible.

Answer 7

Well I make them wear DKNY shirts with white pencil skirts and black pumps......

Seriously, the first answer from Mom is a good one.

Answer 8

Put a little hula skirt on her.

Answer 9

squirrels arent eligible to join the army...sorry.

Answer 10

you cannot