Squirrel

I've eaten a lot of squirrel many years ago.. but never smoked it. One thing I heard/read.. is that one should never eat squirrel brains. I guess they, or some of them, carry some sort of disease that is brain specific. Might be able to google it. Also, don't know if that issue is region specific or possibly all over the country??? Sounds like a fun experiment tho.. I'd bet the squirrel is pretty fat free and dry.. so, bacon wrapped.. like poppers ??

Brine whole for 24-36 hours. Break their little rodent backs so they lay flat, stomach down. Smoke with 1 oz wood on 250*F until done. Won't take but maybe 2 hours in a preheated Smokette. They young ones are best, of course.

I'm telling PETA about you guys.

hehehe...that's funny right there, I don't care who ya are !

Do you mean People Eating Tasty Animals ?

They love eating small bushy tailed rodents !

Like GLH says, about them tree rats.

We don't get enough cool weather around here to fatten 'em up.

Take about 8-10 to make a mess for four people.

After I prepped 'em,I'd still probably flour them, and fry 'em up,so at least you got drippin's to make a little milk gravy to go with your fried 'taters.

Not surprising to ya I know, Tom, that is also my preferred method. I was pretty much raised on monkey rats, rabbits, deer, garden fresh veggies. You also I'm betting.

Drooling here thinking about it.

Yessir

My Mother-In-Law used to make some mighty fine squirrel. She'd flour 'em pretty generous then brown in an enormous cast iron skillet, add a little water, cut back the heat, slap on a lid and go to Church while those little bushy tailed rats just simmered away. They would come out tender as butter by lunch time and with a nice thick gravy. Great with mashed taters, pole beans and fresh maters. Yum!

Im guessing I should use hickory wood seeing as thats where they fell from. No worries on eating the brains here, just doesnt appeal to me.
Thanks for the tips. Im still new to smoking.

I would think they would be a little lean to be smoked but I've never had it smoked so I can't say with any certainty. Agree w/GLH about the brining.

The wife makes a mean paprikash with 'em. Very good.

we wrap them in bacon like little bacon mummies probably more bacon than squirrel but good.

Dan2, do you smoke them this way ?

yep around 250F or so use jalapeno bacon easier than trying to use japs and bacon

Sounds great. Should've known a Texan would know how to smoke a squirrel !