Aging Squirrel
- Thread starter WestKyHunt
- Start date
I’ve done it a few times accidentally. Heavy salt brine first for an hour or two to clean and maybe “disinfect”, then pull out, dry with a paper towel, and put in a ziplock. Put in the bottom of the fridge and forget for a week because life happens.
I slow roasted or fried it- both were delicious and tender. I’ll be doing intentionally going forward. The
Need to have meat that hasn’t touched gut shot, and been kept clean. Extended submersion takes out the flavor. Too much water for aging can invite spoilage over time. Ziplock keeps it from drying out too much. This is all hypothetical ramblings, of course.
I slow roasted or fried it- both were delicious and tender. I’ll be doing intentionally going forward. The
Need to have meat that hasn’t touched gut shot, and been kept clean. Extended submersion takes out the flavor. Too much water for aging can invite spoilage over time. Ziplock keeps it from drying out too much. This is all hypothetical ramblings, of course.
six7
Active member
180 B&C
Absolutely saltwater then vacuum seal and you’re good to go with a great meal when ever wanted.
Cottontail are naturally more tender than any but the youngest sq. I don't shoot the local fox sq anymore except for taxidermy requests. You may like them if you like gnawing on London broil, but I'll stick to greys, thanks.
Lean meat doesn't age to any effect after a few days. It'll rot, tho. Some people like that. Really.
I'm not understanding washing the flavor out out of sq.. They sell chicken breast at the store. Grey sq tastes better than chicken. If your local sq aren't good table fare, then why eat them? I'm hunting and foraging for what is superior. I don't go shopping to buy stuff I dislike.
I find that once sq goes into the freezer, it disappears until the next summer when we clean it out in preparation for deer season. So, I only take as many as we will eat immediately. Sometimes immediately is a couple days later. I often debone and leave in a bowl in the fridge for those days. I see no change in texture nor flavor.
If your sq is chewy, pressure cook before proceeding. If your local sq don't taste better than cheap chicken, pressure cook with enchilada sauce and make sqenchiladas. Or just leave them for somebody else.
Lean meat doesn't age to any effect after a few days. It'll rot, tho. Some people like that. Really.
I'm not understanding washing the flavor out out of sq.. They sell chicken breast at the store. Grey sq tastes better than chicken. If your local sq aren't good table fare, then why eat them? I'm hunting and foraging for what is superior. I don't go shopping to buy stuff I dislike.
I find that once sq goes into the freezer, it disappears until the next summer when we clean it out in preparation for deer season. So, I only take as many as we will eat immediately. Sometimes immediately is a couple days later. I often debone and leave in a bowl in the fridge for those days. I see no change in texture nor flavor.
If your sq is chewy, pressure cook before proceeding. If your local sq don't taste better than cheap chicken, pressure cook with enchilada sauce and make sqenchiladas. Or just leave them for somebody else.
