how to preserve squirrel meat

How to Preserve Squirrel Meathow to preserve squirrel meat

To preserve squirrel meat, you will need the following supplies: Salt (non-iodized), a tanned squirrel hide, and freezer bags. You should have these on hand. Using them will help preserve squirrel meat and keep it fresh. You can also purchase dehydrated squirrel meat, if you want to enjoy it fresh! But, if you’re a beginner, here are some tips that will make the process a bit easier.


If you’re wondering how to preserve squirrel meat, read on. You’ll soon be able to make your own delicious snack. The meat of a squirrel is highly tender, and can be prepared using several different methods. For instance, you can make a stew by simmering the squirrel with sliced mushrooms and dumplings in a pot filled with vegetable oil. Cover the pot with heavy duty tinfoil to keep the meat warm. When ready to serve, remove the tinfoil and place the roasted squirrel on it.

First, kill the squirrel as cleanly as possible. Make sure to remove the guts from the body as well as the skin, and get the meat cold as soon as possible. If you hunt early in the season, bring ice to pack around the meat until it’s ready for the salt/vinegar soak. It’s important to cool the meat quickly, as the vinegar and salt mixture will reduce its flavor and strength.

Non-iodized salt

You can use non-iodized salt to preserve squirrel flesh. To prepare squirrel hide, take a half-dozen eggs, 500 ml of warm water, and some leftover brains. Cover the hide with the dressing solution, and leave it to soak for about 24 hours. Once the salt is absorbed, carefully scrape away any excess flesh or membranes. Once completely dry, store the skin in a container.

Next, clean the skin of the squirrel. You can use a peeler to peel off the skin, but you must be careful not to cut the meat. After rinsing, use a sharp knife to carefully slice the skin. Then, shake off any excess salt and leave it to dry overnight. The following day, shake off the skin. Make sure it does not come off easily.

Tanned squirrel hide

There are many ways to tan a squirrel hide, but it is important to use the right one. Salt, eggs, and alum are all effective ingredients, but they are very expensive and are not environmentally friendly. Instead, consider one of the more natural methods. The result will be a beautiful, soft, and pliable hide that is a perfect fit for any decor. Below, I will describe the process and give you a few ideas.

First, you need to skin the rabbit. This is not a very difficult process. Simply pull the skin inside out and snip around the eyes and ears. Then heavily salt the hide. You can also freeze it in a plastic ziplock bag before tanning it. Next, prepare a small bucket and place the pelt in it. Lastly, fill the bucket with alum (which you can find in a spice isle).

Freezer bags

There are two methods to store squirrel meat. One is to freeze it in an air-tight plastic bag and the other is to store it in a refrigerator. Ideally, you should consume it within three to four days, although meat may last longer than this. The latter option is preferable if you intend to eat it within a few months. The meat should be stored separately from other food products, and you should be sure to cook it thoroughly.

To start preserving squirrel meat, you can either freeze it whole or cut it up after thawing. If you do not want to freeze the whole squirrel, try freezing it in a bag with an airtight seal. If you have a weak hand, use your dominant hand to remove the remaining skin. This way, there is no need to worry about leaving a messy mess behind. Likewise, you can snap the bones to help you cut them. Avoid slicing them, as this will dull the blade and leave small bits of bone in the meat.

Dry sealed bags

If you plan on preserving squirrel meat for a later date, it’s best to store it in an air-tight plastic bag for a few days. After that, it can be refrigerated for three to four days or frozen for months. Before storing squirrel meat, however, you should remember that this type of food is incredibly perishable, so it’s essential to handle it with care.

It’s important to note that at 41-to-135 degrees Fahrenheit, bacteria will double in number in as little as 20 minutes. Once they have multiplied to their infectious levels, there’s no turning back. Several types of bacteria can cause food poisoning. Shigella, e-coli, staphylococcus, and listeria are just a few of the bacteria that can cause these symptoms.

Cooking immediately after field dressing

Before cooking squirrel meat, it is imperative that you field dress and clean the animal. Field dressing is the process of separating the skin and muscle tissues from the body. It is important to use disposable surgical gloves to protect your hands, and to avoid any injuries. In addition to the skin, you will also need to remove any fleas and organs from the animal. The backstraps and rib cage are also good for stock, but they have less meat. To skin a squirrel, simply cut the animal along the spine from the pelvic region to the groin, bending the leg towards the spine, and cutting away the remaining tissue.

To cook a squirrel, you will need to remove the heart and liver from the animal. Some cultures consider this part to be delicacies, and hunters often choose to remove these organs when field dressing. You can also add water to the squirrel carcass after field dressing and continue cooking it for two hours. The meat will begin to tenderize after that. For larger game, you can also use the method described above to cook elk or deer.

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