I agree. It doesn't take more than 30 seconds more to run a sharp knife down the backstraps and along the ribs. No gutting involved there and the extra meat is SO worth it.[&:]

....So a good way to do it is cut off the legs, and get the "backstraps" off like you do with a deer, and throw everything else away?

Them darn squirrles are tough to clean but well worth it. You need very sharp knives or even a razorblade. I skin them first then gut them. then I quarter all four legs off and then cut the reaminder piece in half, both pieces have some backstrap on them and some good meat underside also, I like these two parts the best, after cooking till tender I suck on those pieces gettting every bit of meat off. even the little ribs, were talking finger licking good. mmmmmm!

stupid question, i think not. There are many different methods that work, search around and use the one most effective in your veiw

listen 2 the gunner he knows