Quick Answer
After harvesting a squirrel, handle the meat by field-dressing the carcass, immediately storing it in a cooler or insulated bag, and keeping it refrigerated at 40°F (4°C) or below within the first few hours of harvest.
Field-Dressing the Squirrel
Field-dressing the squirrel as soon as possible will help maintain its quality. Start by making a shallow incision from the base of the neck to the anus, then make a second incision from the anus to the base of the tail. Gently pry open the body cavity, being careful not to puncture the stomach or intestines. Remove the organs, including the heart, lungs, and digestive tract, taking care not to spill any internal fluids onto the meat.
Cooling the Meat
Transfer the field-dressed squirrel to a cooler or insulated bag, and pack it in ice or use frozen gel packs to keep the temperature below 40°F (4°C). The key is to keep the meat at this temperature for at least a few hours to prevent bacterial growth. For optimal results, aim to get the meat refrigerated within 1-2 hours of harvest.
Storing the Meat
Once the squirrel is refrigerated, store it in a sealed container or plastic bag, making sure to remove as much air as possible before sealing. Label the container with the date and contents, and store it in the coldest part of the refrigerator. When storing the meat in the long term, consider freezing it at 0°F (-18°C) or below, or canning it using a recognized method to ensure food safety.
Find more answers
Browse the full Q&A library by topic, or jump back to the topic this question belongs to.