Quick Answer
To clean and prepare ground squirrels for cooking, field dress the animal immediately after harvesting by making a small incision in the abdomen, then skin and eviscerate it, and finally clean and rinse the meat thoroughly. Remove the entrails, paws, and head, and cut the carcass into usable portions. Store the cleaned meat in a cool, dry place or freeze for later use.
Cleaning and Disinfecting the Meat
When preparing ground squirrels for cooking, it’s crucial to clean and disinfect the meat thoroughly to prevent the transmission of diseases such as leptospirosis and tularemia. Start by field dressing the animal immediately after harvesting, making a small incision in the abdomen to remove the entrails. Use a sharp knife to skin the animal, then eviscerate it and remove the head, paws, and any other organs. Rinse the meat under cold water to remove any remaining debris or bacteria. To disinfect the meat, mix 1 tablespoon of bleach with 1 gallon of water and soak the cleaned meat for 10-15 minutes. After disinfecting, rinse the meat under cold water to remove any remaining bleach residue.
Butchering and Portioning the Meat
Once the meat is cleaned and disinfected, it’s time to butcher and portion it for cooking. Use a sharp knife to cut the carcass into usable portions, such as the legs, backstraps, and loins. Remove any excess fat or connective tissue, and cut the meat into steaks or chops as desired. For optimal flavor and texture, it’s recommended to let the meat age in a cool, dry place for 24-48 hours before cooking. This will allow the natural enzymes in the meat to break down the proteins and fats, resulting in a more tender and flavorful final product.
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