Had some large squirrels in the freezer I needed to get smoked so I thought I would share here how I do them. I soak in a tender quick brine for a couple of days , rinse and throw on some pepper, onions, crushed corriander and this time added a few jap.peppers and put in my pressure cooker for 30 min. at high pressure.
This makes it fall off the bone tender..even on these old tough guys. Just have to be carefull getting it onto the smoke rack
ready for the MES and some hickory and sasafrass smoke for 2 1/2 hours
out of the smoker and let cool a bit and start pulling
This is sort of labor intensive but the final result is worth it. A tub full of smoked squirrel in the frig makes for some quick and tasty samies for the next couple of days
Unless my son and his squirrel dog show up for lunch !!!
Thanks for looking