Sprraay,

I freeze my squirrels in ziploc type bags. Can usually get about 5 or 6 in the bag. I then fill the bag with water, then I sit the bag in a pan and place it in the freezer, the reason I sit the bag in a pan till it freezes is because the leg bones will sometimes punch a hole in the bag causing it to leak all over the freezer.

I don't soak them in anything but plain water, no salt.

Here's a little something you can do prior to cooking (if frying). Take unseasoned meat tenderizer and coat the squirrels heavily, sit in refrigerator (not in water) for at least 24 hours, wash just prior to frying. Now, it dosen't matter sometimes how long you try to tenderize them, some want ever get tender, just to old.

dog1