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Post by HighCotton on Jan 10, 2020 14:38:36 GMT -5
For years, I've gone to aging (or hanging) my deer for at least 2-3 weeks if possible. Same thing with our beef. Hang for at least 3 weeks. Tender! Cuts better! But, I've never aged my ssquirrels. I've thought about it. Just never gone that route. I saw this video and I think I'm gonna give it a try: www.youtube.com/watch?v=qFitQn0W-NsAnybody else do this? |
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Post by Deleted on Jan 10, 2020 19:11:47 GMT -5
Never would have thought about aging a squirrel, that`s interesting.
When I squirrel hunted a lot, I always would clean them, then soak then in salt water for several days, before either frying or freezing them. I`d keep an eye on the pan in the fridge, and change the water out and add salt to that water too, as the salt water drew the blood out of the meat. Didn`t know it at the time, but I was what today is known as "brining". I know that there`s a much better taste to the meat, and it`s juicer, when soaked in salt water for several days.
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Post by drfleck on Jan 10, 2020 21:52:09 GMT -5
I also brine my rabbits and squirrels for a day before cooking. I think this really helps the squirrels, especially since they can be a bit tougher than rabbits. With rabbits the brine draws the blood out of the wounds caused by the shotgun blast.
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Post by esshup on Jan 10, 2020 23:16:33 GMT -5
Throw them in a pressure cooker for a bit before frying them.
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Post by indianajoe on Jan 12, 2020 22:26:08 GMT -5
An older gentleman in my area soaks them in orange juice overnight. They are great with breading and cajun seasonings. He swears oj is the best thing for tenderizing them. I agree, easier anf quicker rhan aging.
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Post by moose1am on Jan 15, 2020 10:56:49 GMT -5
An older gentleman in my area soaks them in orange juice overnight. They are great with breading and cajun seasonings. He swears oj is the best thing for tenderizing them. I agree, easier anf quicker rhan aging. Interesting with the orange juice. When I hunted squirrel I'd clean them and soak them in salt water too. Then I'd add some flour to them and fire them up and eat them. When I went waterfowl hunting I'd get a Canadian Goose and it was always greasy tasting. I read where one should take some orange peels and cut them up into little wedges and then poke the goose with a knife and stick the orange peels in to the holes made by the knife. Then take the orange and use it as a stuffing inside the goose when you cook it in the over. Now this was back in the 1970s. Later in my life I found that hand cleaners had some orange citrus in them that was used to take the grease off my hands. Thinking back I think that the Orange Peels and the Orange inside the Goose helped cut the grease and add a citrus flavor to the meat. The Goose when cooked this way tasted much better to me. Now I don't know if you can do this to a squirrel. They are so much smaller. Now you could add some oranges to the inside of the squirrel or if you cook the squirrel in a pressure cooker you could and some oranges to the cooker when cooking the squirrel. |
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