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tittiemobile t1_iudhoi4 wrote

Reply to comment by geneb0322 in Sundaily: All I know this morning is this aged well by cleverocks

I don’t do squirrel! I like squirrel myself but for a group, no.

I started with this one and adapted to my taste over the years but still based on the four smoked meats.

Substitute the squirrel for the turkey?

https://thelocalpalate.com/recipes/brunswick-stew/

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geneb0322 t1_iudjh51 wrote

Thanks. Yeah, I figured most recipes wouldn't use squirrel so I would just add it in. I just needed a place to start. I am an avid eater of Brunswick stew, but I have never made it.

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80_PROOF t1_iudkafp wrote

Do you soak your squirrel in a brine or anything before you freeze it? I understand they can be quite chewy.

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geneb0322 t1_iueqnb2 wrote

I don't brine it before I freeze it. Just shoot, clean, and into a vacuum bag. It's probably 15 minutes between sitting on a branch and in my freezer.

I do brine it before I cook it, though. Basically I just soak it overnight in very salty water. I don't think that makes it much softer, however. The big thing I have found that helps tenderize the meat is to cook them in a pressure cooker. The meat falls off the bone after that so you can just pull it off and use it like shredded turkey. Squirrel tacos have been my best idea so far outside of Brunswick stew.

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