How to Skin a Squirrel For Its Meat
If you have been wondering how to skin a squirrel for its meat, you have come to the right place. It’s not a complex process and it doesn’t take much time. However, you do need to have the right tools for the job. If you’re looking for the best tips for skinning a squirrel, read on! Here, Steve Rinella will show you the best methods for skinning a squirrel for its pelt.
Steve Rinella demonstrates how to tail skin a squirrel for its pelt
As a former professional hunter, Steve Rinella has hunted for javelina and coyote on numerous occasions. He uses his predator call to bring them in during their full run. Javelina is used in the local delicacy Chorizo de Javelin, which is made from their meat. The experience of skinning a javelina also gives Rinella a deeper appreciation for the work involved in making a tasty snack.
One of the most popular methods for skinning a squirrel involves cutting beneath the tail bone and ripping the animal in one motion. While this technique works well, the traditional method is still the most reliable way to skin a squirrel. You can save the tail for arts and crafts. Ensure that the squirrel is fully cooked, as it is often harder to skin a squirrel when it’s stuffed inside a game bag.
Steven Rinella explains how to prepare a squirrel meat eater
How to skin a squirrel is one of the most commonly asked questions by those who are interested in hunting. This video from Steven Rinella details the proper procedure. Rinella first enters the stomach cavity from the end of the rib cage. He then separates the abdominal wall from the stomach and intestines. He then removes the heart, liver, kidney, and tenderloin from the gut cavity.
Once the animal is killed, Rinella follows the instructions to make a delicious back-country feast. He prepares a pork loin roasted with rosemary and apples over a fire. Another favorite back-country meal is a moose hunt with his hunting partner, Ryan Callaghan. The two hike to remote areas, far from civilization, in search of a huge moose.
Another popular meal on MeatEater is the rabbit. In addition to rabbit, Steven Rinella focuses on the gray squirrel, which is an edible species found in many parts of the United States. He must present the squirrel meat in an appetizing manner, and it’s not always easy. This video will test your tolerance for watching someone shoot and skin an animal. If you’re looking for a meat-eating companion, this video is definitely for you.
Jessica Watson is a PHD holder from the University of Washington. She studied behavior and interaction between squirrels and has presented her research in several wildlife conferences including TWS Annual Conference in Winnipeg.