stinkeypete
New member
We have some time and in case of the Zombie Apocalypse...
I recall a friend of mine telling me she loved fried squirrel. She was a country girl, now passed away.
My attempts at cooking squirrel were not successful... it ended up sort of meat flavored rubber for jaw exercises. Having thought it over, I think I am missing some steps in the preparation so I have some theories and questions:
Is it important to let the meat age and let natural enzymes tenderize the meat? I let it sit in the refrigerator a few days after butchering same-day. Maybe that's being too hasty? How do you age your squirrels?
Is there some other technique to softening up tough game that I need educated on? Does anyone use something like a meat tenderizer? Par boiling? Slow cooking?
Sometimes its the simple details that makes all the difference.
Any tips on how to get my squirrel to stop being chewy as rubber?
I recall a friend of mine telling me she loved fried squirrel. She was a country girl, now passed away.
My attempts at cooking squirrel were not successful... it ended up sort of meat flavored rubber for jaw exercises. Having thought it over, I think I am missing some steps in the preparation so I have some theories and questions:
Is it important to let the meat age and let natural enzymes tenderize the meat? I let it sit in the refrigerator a few days after butchering same-day. Maybe that's being too hasty? How do you age your squirrels?
Is there some other technique to softening up tough game that I need educated on? Does anyone use something like a meat tenderizer? Par boiling? Slow cooking?
Sometimes its the simple details that makes all the difference.
Any tips on how to get my squirrel to stop being chewy as rubber?