Hey Fuzzjockey:

This sounds like a very simple and efficient method. I've never hunted before, so please allow me to ask a few uneducated questions.

When you say to cut the skin down the outside of the back legs, can you elaborate? Are you starting the cut from the initial cut you make on the tail? Do the second cuts go across the thigh, or around the base of the leg, or down the cneter of the leg, or something else? I'm assuming that the intent is to have the skin peel from the tail, around the legs to the lower belly and then completely off the animal like a sleeve or a sock.

Do you cut the head and feet off before you skin the animal or leave them on? I guess the skin would slip right off without it's feet or head, but I guess you could also peel the skin first and cut the head off and be left with a single piece of flesh to discard.

Have you tried soaking the squirrel in water first, as suggested by another member?

Thanks for your help.
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Hey all:
After searching the web further, I was able to answer my own questions. If these help you, great, if I am mistaken, please correct me. The cuts should create a thin strip of skin leading up the back from the base of the tail, then around the base of the legs to the belly. The head and feet do not need to be removed first. After peeling the skin up and over the arms and head, keep hold of it. Then peel the "pants" or remaining skin off the hind quarters. After that you may cut the feet and heads off and be left with a single piece of flesh. Some like to keep the head as the brains are considered a delecacy by some. Recent medical advice cautions against eating squirrel brains as it may lead to degenerative brain disease in humans.

I found a few good web sites with greater information on skinning. One includes step by step instructions with diagrams: http://bayoubill.com/archives/2002/080502column.html

This site mentions a foul gland by the kidney of a red squirrel that ruins the taste of the meat.
http://books.guardian.co.uk/extracts...191383,00.html

This site has an excellent description of skinning, preping and cooking squirrels with a few good recipes.
http://www.agfc.com/pdf/brochures/ag...g_squirrel.pdf

Hope this helps.