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Post by trapper5962 on Jul 4, 2008 0:09:59 GMT -6
When you get a mess of old squrrils, cut them up{ ready too fry} Spread out on a cookie sheet and sprinkle them with tender quick { it can be purchased at store in the salt section},Not to much,This is a salt mixture,After you put the tender quick on both sides, Place them in a bag or bowl and put in the fridge for at least 24 hours{longer wont hurt} when your ready to fry them, Roll them in a flour and pepper mixture {NO SALT} Fry them in a skillet over low heat until brown. They will come out tender every time.
Brian & Rosa
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Post by ozarkmountainman on Jul 4, 2008 8:08:49 GMT -6
Good one Brian- now I can go ahead and shoot the old squirrels. Shootin' young ones only can be a trick.
Dale
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Post by trapperw3 on Jul 4, 2008 11:46:05 GMT -6
that is a good ideal i will try that thanks brian.
paul
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Post by ozarkmountainman on Jul 4, 2008 13:16:22 GMT -6
Paul himself is a tough, OLD squirrel.
Dale
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Post by raya on Oct 25, 2008 6:50:35 GMT -6
Thats one reason i went to a better scope on my 22 so i can look them over real close and leave the breedin stock,
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Post by jamie on Jan 4, 2009 14:18:27 GMT -6
Great idea i will be trying that
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Post by barrelslime on Jun 15, 2012 20:36:49 GMT -6
You can also put those old squirrels in a pressure cooker with BBQ sause and water in the cooker and the psi will drive the BBQ sause into the meat and they come out fall off the bone tender every time
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Post by bigjohn on Jun 16, 2012 5:31:48 GMT -6
barrelslime,that's similar to what I do.I fry them(well the wife does)and then place in a pressure cooker @15 lbs for 5 minutes and those old tough fellows come out tender as can be.
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Post by barrelslime on Jun 16, 2012 13:28:32 GMT -6
We do a lot with our PSI cooker. Ribs,squirrel, rabbit, beef stew and lots more. Our beef stew takes 35 minuets and taste like it cooked all day long.
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Goodbye 2020