your way is fast, but I found this to be even easier, and quickerI have skinned at least 100 squirrels cut across the back.Was the only way I knew. A friend showed me the tail method.I skinned about 10 that way so far and I will never do it any another way unless someone shows me an even better way.
Squirrels are a bitch to skin. They have very little fat. Squirrels also eat primarily nuts, and their meat is rich in Omega-3 fatty acids, so while low fat, the fat in squirrel is beneficial. We do one of a couple of things. Brunswick Stew, which in its original form should be made with squirrel. Squirrel pot pie, a family favorite, or if they skin nicely, BBQ squirrel. Cook like chicken on the grill.
Delicious. We also do Brunswick stew. Traditionally made with squirrels.Good options. I've only had squirrel a couple of times. I just haven't gotten around to doing much squirrel hunting and I've usually only been taking them out one at a time on rare occasions when they get way too over-populated on my property and I get nuisance squirrels that are damaging things. I like the taste. Yup, a pain to skin. I need to get better at it. That said, a couple of squirrel legs thrown on a cast iron skillet with some olive oil, salt and rosemary for a couple of minutes makes good "drum sticks". A half dozen squirrel drum sticks cooked up like that, some sweet corn bread and a couple of beers would be a mighty fine meal on an early fall evening.
Cook the rest of the squirrels for squirrel noodle soup (rather than chicken noodle) picking the meat off the bones.