skin a squirrel

Discussion in 'Small Game Hunting' started by sniper2, May 21, 2007.

  1. sniper2

    sniper2 Well-Known Member

    Jan 10, 2003
    Who knows the easiest way to skin a squirrel?
  2. BigDaddy0381

    BigDaddy0381 Well-Known Member

    Apr 30, 2007
    this is rather simple.
    lay squirrle on its back.
    cut in middle of belly all the way around back and back to a belt cut.
    grab skin in left hand
    grab the other(right) side in right hand.
    Pull like the hulk ripping off his shirt.
    the skin will wrap around the head and feet just snip them off(head ,feet) and the inards should come out nice and easly now.

    batter up fry and injoy.
    Pm me if this didn't make since to you.

  3. Buffalobob

    Buffalobob Writers Guild

    Jun 12, 2001
    I guess that was the Georgia method. /ubbthreads/images/graemlins/wink.gif

    As a boy in Alabama, I was taught to just make a one inch cut on the back and slip one finger from each hand under the different sides of the skin and pull in opposite directions. Pull till the skin starts over the front and rear legs. Using a finger, separate the skin from the front of the front legs and the rear of the rear leg. Pull the skin down the legs until you reach the last joint and then whack the feet off. If you are going to eat the head and brains, pull the skin on over the head. If not, then pull the skin until the neck is exposed and cut the head off. Before frying the head, cut the whiskers off and gouge out the eyeballs.

    When skinning a young of the year squirrel be careful not to pull the squirrel apart at the rib cage. Things get very messy then. Same thing if you should shot a squirrel in the backbone, it may pull apart.

    I always skinned squirrels using a wooden surface of some kind so you could use a heavy knife to chop off the neck, feet and tail.
  4. BountyHunter

    BountyHunter Writers Guild

    Jun 13, 2007
    take sharp pocket knife and scrape hair off bottom of tail joint where it meets the butt.

    Make a cut thru tail bone but not cutting top of tail hide.

    small incision cut from tail bone down each back leg to ankles. (Do squirrels have ankles?) /ubbthreads/images/graemlins/laugh.gif

    Stand on squirrel tail and pull upwards. front half of hide pulls all the way down to head and feet.

    Either skin head or cut off and cut off front feet.

    Squirrel will have "V" shaped belly flap remaining. Grasp and pull back to back feet. Cut back feet off.

    No hair no fuss.

  5. Eaglet

    Eaglet Well-Known Member

    Feb 2, 2005
    I guess there really are many different ways to skin a cat!

    My question would be:

    [ QUOTE ]
    and gouge out the eyeballs.

    [/ QUOTE ]

    Do you mean to throw away the best part? /ubbthreads/images/graemlins/grin.gif
  6. Black Diamond 408

    Black Diamond 408 Well-Known Member

    Sep 6, 2003
    We call them "tree rats" Use a 300 win mag, that does a good job! JK
  7. BigDaddy0381

    BigDaddy0381 Well-Known Member

    Apr 30, 2007
    Alrighty guys basicaly there is only one way do this and thats our way (lol)

    we all have kinda the same way of doing this just different way of going about it.all with the end being the same a skined tree rat and a full belly.
    have a good one ya'll take care.

  8. Dave King

    Dave King Well-Known Member

    May 3, 2001
    I grew up in Wisc where I learned the backbone slit and pull in opposite directions. Later in Maryland I learned the slit the tailbone then stand on the tail and tug... the Maryland method is much easier IMHO.

    Here's a link to the tail-pulling method with a braphic.


    [ QUOTE ]

    "If you are going to hunt . . . you need to know how to skin squirrels," my dad said, sliding the blade of his old bone-handled pocketknife over a hand-held stone.

    "There!" he said, a few minutes later, slicing a strip of paper off like it had been cut with scissors. "We can skin your squirrel with this knife."

    I don't know how old I was at the time, but I had returned home at mid-afternoon from one of my earliest solo squirrel hunts. And I had my first squirrel.

    There a problem had cropped up. I didn't know how to skin a squirrel, nor did any of the neighborhood men.

    "We will just have to keep it in a cool place until your dad comes home from work," my mother said.

    Testing the sharpness of his bone-handled pocketknife with a gentle touch of his thumb, my dad took my squirrel--now dead for several hours and rather stiff. He grasped the back legs with one hand, the front legs with the other, and stretched the animal that had curled a bit as it cooled.

    He placed the animal belly-down on the hard surface of the back-yard sidewalk, and placed his right foot firmly on the back feet of the belly-down squirrel (see illustration, Step 1). Then, holding the squirrel's tail forward along its back, he pulled the hair away from a spot just above where the tail joined the body.

    "This is important," he said of the next thing he would do. "Cut off the squirrel's tail and you have all kinds of problems."

    With that admonition, he placed the razor-sharp surface of the knife blade against the skin on the underside of the squirrel's tail (Step 2) and started a gentle sawing motion through skin, flesh and bone until the tail was almost severed (a strip of skin half an inch wide remained uncut at the top edge of the tail, keeping the tail firmly attached to the body).

    Then, grasping the tail firmly with his left hand, he pulled steadily forward while running the edge of the knife blade back and forth to remove the skin from a strip of the squirrel's back. The strip of skin was roughly an inch wide and 2 ½ (two-and-one-half) inches long. The tail still was firmly attached to the strip of skin, now loose from the animal.

    With his right foot still planted firmly on the belly-down squirrel's back feet, he inserted the point of the knife blade between the tissue of the back and the skin at the forward point of the quadrangle of bare meat. Then, being cautious to avoid cutting the side tissue of the squirrel, he made a single diagonally-forward cut that extended about two inches. He made the same cut at the other forward corner of the quadrangle.

    Then, with knife on the concrete, he placed his right foot on the tail and loose quadrangle of skin to hold it against the sidewalk (Step 3). He pulled up steadily on the back legs until the forward part of the back and stomach emerged partially from the skin. Keep the foot as far forward on the skin as possible because the tail will break away from the skin of the back easily.

    Hooking an index finger in the crook (elbow) of both front legs (one at a time), he pulled them free of the skin and cut off both front legs at the point where they joined the feet. Another pull left the squirrel's head inside the skin.

    However, there still was a "V" of skin on the squirrel's belly and on both back legs (Step 4). To free this part of the squirrel from that skin, he grasped the point of the "V" of skin on the belly (Step 5) between his thumb and the knife blade (his foot still holding the tail section of the skin against the concrete). When the "V" of skin was loose enough to be held with the fingers and thumbs of both hands, a steady upward pull shucked out the last of the back legs of the squirrel.

    Turning the squirrel belly up (skin dangling from both ends) he handed me the back legs to hold while he removed the entrails and cut off the head and back feet.

    After removing the genitals, he made a deep cut between the back legs and broke the pelvic girdle apart by pulling the legs backward. This exposed the anal intestine, which he pulled out. Then with two fingers inside the cut, which opened the body cavity between the back legs, he inserted the knife blade and split the belly tissue to and through the rib cage. His fingers kept the intestines away from the knife blade.

    With the body cavity opened, he pulled out all vital organs, the stomach and intestines. Then, in three swift cuts, removed both back feet and the head, which still was attached to the forward part of the skin.

    The entire skinning operation must have taken less than two minutes.

    [/ QUOTE ]

    Liberated from:
  9. Ridge Runner

    Ridge Runner Well-Known Member

    Dec 13, 2002
  10. Niles Coyote

    Niles Coyote Well-Known Member

    Mar 24, 2008
    Wow, thats the same method I use. Works best when the squirrel is still warm and works even faster with a friend.
  11. dogdinger

    dogdinger Writers Guild

    Dec 1, 2007
    i must have skinned .....

    ...a million of them rascals. always used the tail cut method. my dad loved eating the heads but everyone else hated to even be at the table when he did, therefore my preferred hunting method was a stevens 22lr and i would ALWAYS shoot them in the would always complain that i was wasting the best meat on them ribs anyway!!! sure brings back memories. AJ
  12. Crane

    Crane Well-Known Member

    Nov 27, 2005
    BufflaloBob has it right; that style must be universal in Alabama because that's the way I was taught. I tend to pass on the heads but I've seen my dad and uncle's fight over them. Looks like a deep fried golf ball with teeth!
  13. candyman55

    candyman55 New Member

    Dec 7, 2008
    The tail method is the best. I have skinned a bunch of squirrels and every other method gets hair all over em and takes a lot longer. Shootin em in the head really helps tune up your skills for deer season.

    I grew up and still live in WVa, squirrel was the main course on many of occasions and still is. We even have squirrel dinners at the local community center on occasion.

    As for the heads I don't mind a squirrel head head now and then however I perfer the backs. I guess that eatin squirrel heads isn't any worse than suckin crawdad heads.
  14. J E Custom

    J E Custom Well-Known Member

    Jul 29, 2004
    The tail method works best for me because I was taught to head shoot only
    and the skin is easer to remove with out holes in it.

    For eating I prefer squirrel dumplings using flower tortillas strips as dumplings.

    It's an old Texan thing.

    Makes me hungry just talking about it.