I have seen so many videos on how to skin a squirrel, but they give me fits. When I try the tail method, the meat tears when I get to the back and shoulders. When I try making a cut in the skin on the back and pulling the pants and shirt off, I end up squeezing the guts out of them. Any tips yall got would be welcome.

JMHO- squirrels are like every other animal I've cut up.
The sooner you get the skin off, the easier it is to do.
Gets harder the cooler the carcass gets.
That's my own experience anyway.



Also, I use the " pull off the shirt and the britches "
method for squirrels and bunnies

I do the same- just don’t squeeze so hard . I’ve never had the guts come out

Use an air pump to separate the skin from the meat. Use game shears to unzip the jump suit.

i use this method, i don't get to use it as much as i would like to though.

I do this also. Had a friend that would cut them under the tail iirc and pull up somehow and skin.

Edit: Ok he did it like the video shows.

I chop off the head and feet and tail and then do the back split method.

I only shoot the hairless ones!

Yeah, I've seen that video and tried that several times. That's how I keep getting the shoulders ripped up. Maybe I need to skin em sooner like max says.

Good rule is if the squirrels balls still have hair they are ok for frying, all the hair been rubbed off better stew or slow cook therm.

Never heard that

I have the cajones to back that statement.

https://texashuntingforum.com/forum/ubbthreads.php/topics/7752152/i-won#Post7752152

Went today in the drizzle and got 2. Skinned em sooner rather than later, and that seems to be the issue I was having. Thank y'all for helping. Cleaned and patted dry, then rolled in flour and seasoning. Browned in pan with butter and oil, removed from pan and added mustard and garlic to the hot pan. Deglazed with white wine of course. Cooked down and then squirrel went back in pan. Added heavy cream, covered and placed in oven at 350° for 45 minutes. Served over rice. Don't recommend this recipe if you are trying to lose weight or have heart issues.

Both my granddaddies taught me to skin em just like the guy in the video.

They are easier when fresh. But I don’t skin mine fresh. I gut them as soon as I pick them up and they go in the big front pocket of my hoodie.

For skinning squirrels in rigor, I slit the skin all the way up the back and work around it with my fingers until I can wrap my hand around it at the mid section and just work it around the legs with my fingers of my other hand. It sounds tedious but it’s not that hard, doesn’t take long, and they come out in one piece. No harder than skinning catfish after they sit in the cooler full of ice all night. You can get perfectly skinned tails this way and the kids love that.

I'll give that method a shot!

Only way to go.

That’s a good sounding recipe Jiggamitch!

I am sorry for coming late back to the party. But I MUST say that sounds delicious!

I’ll have to give that a try next time.