Aging Squirrel

[rebjfan]

You did a great job, looking at where it was hit i doubt that you had to trail it very far.

 

[R.K.]

I’ve done it a few times accidentally. Heavy salt brine first for an hour or two to clean and maybe “disinfect”, then pull out, dry with a paper towel, and put in a ziplock. Put in the bottom of the fridge and forget for a week because life happens.

I slow roasted or fried it- both were delicious and tender. I’ll be doing intentionally going forward. The

Need to have meat that hasn’t touched gut shot, and been kept clean. Extended submersion takes out the flavor. Too much water for aging can invite spoilage over time. Ziplock keeps it from drying out too much. This is all hypothetical ramblings, of course.