Bushy-tails are just like other game — the meat on the table is only as good as the care taken in preparation.
The drawings below will help you skin a squirrel properly.
Soak or spray the squirrel with water and pluck the hair from the base of the tail. Removing the hair at the beginning makes the following steps easier.
Cut through the base of the tailbone being careful not to cut the hide on top of the rump. Cutting or pulling the tail off will make this process more difficult.
Place the back legs on a board, stump, or flat rock. Place your foot on the squirrel’s hind feet and extend the cut toward the head about ½ to 1 inch.
Make an angled cut in front of each hind leg down toward the belly.
Pull up on tail.
Peel the hide toward the head exposing both front legs to the foot joint.
Stand on the tail and pull the remaining hide down from the belly to the back feet. Pull the front legs through to the foot joint and cut the front feet off. Remove the head and both hind feet.
Make sure the carcass is free of hair. Start between the hind legs and cut along the center of the belly continuing to the neck. Be careful not to cut the entrails.
Remove the entrails and wash the body cavity.
Here is your reward after that hard work. These are some ideas on how to cook your skinned squirrel: