How To Properly Store Ground Squirrel Meat After Harvesting?

Preparing for Storage

When preparing ground squirrel meat for storage, it’s essential to field dress and clean the animal immediately after harvesting. Remove any internal organs, including the entrails and reproductive organs, and rinse the carcass under cold running water to prevent bacterial contamination. Then, skin and eviscerate the carcass, and cut the meat into small pieces to facilitate even freezing and thawing.

Freezing and Storage

For optimal storage, place the ground squirrel meat in airtight containers or freezer bags, removing as much air as possible to prevent freezer burn. Store the containers at 0°F (-18°C) or below, using a freezer thermometer to ensure the correct temperature. Divide the meat into portions of 1-2 pounds (0.5-1 kg) for easier thawing and cooking.

Handling and Safety

When handling ground squirrel meat, always wear gloves to prevent cross-contamination. Ensure the meat is properly sealed and stored to prevent leakage or contamination. When thawing frozen ground squirrel meat, do so in the refrigerator or in cold water, never at room temperature. Cook the meat to an internal temperature of 165°F (74°C) to ensure food safety.