Getting the carcass wet will also help loosen it if it’s become stiff. [1] X Research source
Don’t forget to put on your field dressing gloves before you start to skin and clean your squirrel.
The base of the tailbone is just above the squirrel’s anus. Be careful not to cut into the hide on top of the rump or sever the tail. You’ll want to keep the tail attached to the skin to simplify the following steps.
Clean any debris off the surface before starting.
When making the cut, be careful to cut just deep enough to separate the skin from the meat and no deeper. Make the cut about 1 cm (0. 39 in) deep.
Only cut deep enough to separate the meat from the skin, or around 1 cm (0. 39 in) deep.
Peeling the hide off will take a little muscle, but be careful not to pull so hard that you pull the hide all the way off.
The skin should peel right off, but if you have any trouble, you can use your knife to gently separate the skin from the belly.
Dispose of the hide, head, and entrails by burying them or carrying them out and taking them to a landfill. [3] X Research source
Be careful not to cut too deeply. If the knife goes in too far, you might accidentally cut the entrails. If you’re using a pair of game shears, another option is to insert the tip of the shears into the anus and start cutting up through the pelvis to the neck. [4] X Research source Before starting to cut into the squirrel’s belly, examine the carcass closely and remove any hair that is still stuck to it.
You can inspect the liver to see if the squirrel was healthy. The liver of a healthy squirrel should be a rich, solid red color. [6] X Research source
You can store squirrel meat in a refrigerator at 35–40 °F (2–4 °C) for 1 – 2 days or in a freezer at 0 °F (−18 °C) for up to 12 months. [9] X Trustworthy Source National Center for Home Food Preservation Publicly-funded center dedicated to educating consumers about research-backed safety practices for preserving food Go to source
