Quick Answer
To clean squirrels after harvest, start by removing the hide and organs, then eviscerate the animal, taking care to remove as much tissue as possible. Next, rinse the carcass under cold running water to prevent bacterial growth. Finally, pat dry with paper towels and proceed with further processing.
Preparing the Squirrel for Cleaning
When cleaning a squirrel, it’s essential to start by removing the hide and organs. This is typically done by making a small incision at the base of the skull and working your way down to the anus. Be careful not to puncture the stomach or intestines, as this can cause contamination.
Eviscerating the Squirrel
Once the hide and organs are removed, use a sharp knife to eviscerate the animal. Start by cutting along the spine, then make a series of small cuts to release the organs from the body cavity. Remove as much tissue as possible, including the liver, lungs, and intestines. Use a pair of needle-nose pliers to remove the bullet or arrow, if applicable.
Field Dressing and Further Processing
After eviscerating the squirrel, rinse the carcass under cold running water to prevent bacterial growth. Pat dry with paper towels and proceed with further processing. This may include skinning, quartering, or grinding the meat for use in recipes. When using a 22 rifle, it’s essential to aim for the head or spinal column to ensure a clean kill and minimize damage to the surrounding tissue. When using a shotgun, aim for the head or chest to ensure a quick and humane kill.
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