I don't skin the squirrels I kill. First I make a small cut to the belly and take out all intestines. Then after removing the inside stuff, I stick a stick from the mouth all the way to where I cut the belly or legs. Cut the tail and I burn all the furs in a fire then scape off all the burnt furs, you do this until the squirrel is nice and smooth with no furs left. After this I'll cut the belly fully from the neck down to the arse and clean it up what ever is still left inside. then I use a knife and scrape offthe restof the burnt furs with my knife, washing it while scraping with knife.If you do this to your squirrel, when you finish cooking it you will get a smoked tastethat you cannot find any whereelse.

Skinning is good too but I like the smoke favor of the squirrel I cook. I learn this from my grandfather and father when I was younger and I never bother skinning the squirrels I killed. It does take a little longer than skinning but it's all worth it in the end.