All I know is that you absolutely can not send em strait to the grease. I learned that the hard way last week. Those suckers came out as hard as rocks.
HAHAHAHA! We've all been there. The best lessons are learned the hard way.
All I know is that you absolutely can not send em strait to the grease. I learned that the hard way last week. Those suckers came out as hard as rocks.
Thank you for this post. It solved a mystery for me. I tried one last year that fell off the bone and was amazing. Since then every try has come out tough. I was scratching my head. Now I know.Depends on the squirrel.
Small squirrel, with pinkish meat, skins easily, and has not-well-developed primary and secondary sexual characteristics? That's a frying squirrel.
Big, grizzly-looking thing that has nuts the size of of a golf ball or big ole tiddies, grayish tint to the meat, and feels like you have to wrestle with the hide to rip it off? That's a pot squirrel.
Fryers can 100% be put straight in a little flour, spice, and oil and eaten as-is. Or cook'em with your favorite hot-wings recipe. Pot squirrels usually go in the instant pot for a half hour or so with a little home made chicken broth until they can be picked. Then they can be made into stew, dumplings, tacos, BBQ sandwiches, whatever. Just substitute in the place of whatever you'd use pulled chicken for. Squirrel salad sammich, anybody?
@swampsnyper will back me up. We cooked squirrels last weekend and some got done much quicker than others.Thank you for this post. It solved a mystery for me. I tried one last year that fell off the bone and was amazing. Since then every try has come out tough. I was scratching my head. Now I know.
@swampsnyper will back me up. We cooked squirrels last weekend and some got done much quicker than others.
It's easier to find frying squirrels early in the season. The woods are full of yearling nutters then. Kinda like fawns in bow season. But, very few hunters will kill an innocent-looking spotted fawn. It's much harder to identify a young squirrel before you put hands on it, and most people have no qualms about eating them. They're easier to hunt because they're pig-foot ignorant, so a lot of them fall prey to human or other predators by late season.
I generally fry them in groups. If I have a limit of 8, I'll separate the fryers that can go straight in the grease. The others I'll pop in an instant pot or simmer for a bit to loosen them up. Then they all go in the grease together. You have to be really careful though that you don't over-cook them. Usually the pre-fry boil evens out the difference. But sometimes you end up with one that sticks in your teeth something terrible unless you really slow cook it.
It's a much more predictable affair to just pop them all in an instant pot and pick them. More work for me, but it produces a much more novice-friendly dish.
Although, about the best dang bbq sammich I ever made was the result of taking 2 or 3 squacks, putting them in aluminum foil with some leftover bacon, onion, belpepper, and dry rub, and smoking them until tender. Picked them, added a little pickled onion and vinegar sauce, and munched away. 5 bites of heaven!
Mods, isn't this supposed to be a family-friendly site?Not a frier!
Didn't think moth wings was inappropriate.Mods, isn't this supposed to be a family-friendly site?
Didn't think moth wings was inappropriate.
For a split second I thought Blingin was sitting on the roof of ur blind
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What, the squirrel likes tea . . . don't see a problem.Mods, isn't this supposed to be a family-friendly site?